ROAST CHICKEN WITH RICE AND SALSA VERDE
You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
- Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
- Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
- Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
- Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
- While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
- Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
BLACKENED CHICKEN WITH FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
- Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.
Nutrition Facts : Calories 297 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 127 milligrams, Sodium 279 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 43 grams, Sugar 6 grams
CHICKEN WITH MANGO SALSA
In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.
Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SALSA CHICKEN
Perfect for guests or family meals, this chicken is full of color and flavor. The simple sauce is tasty over pork chops, too. Some mornings, I put the ingredients in the slow cooker.-Patty Burk, Nanaimo, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 642mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by ngibsonn
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken breasts in a lightly greased 9x13 inch baking dish.
- Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
- Top with sour cream if desired, and serve.
RESTAURANT STYLE CHICKEN NACHOS
This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!
Provided by LAURA B.
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g
QUINOA CHICKEN
This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.
Provided by StephR0131
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
- Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g
SIMPLE SALSA CHICKEN
My husband and I prefer our food a little spicier than our children, so I created this salsa chicken recipe just for the two of us. It's now a regular menu item at our house. -Jan Cooper, Troy, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.
Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 628mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CHICKEN WITH RED ONION SALSA
From Sandra Lee Semi-Homemade Slow Cooker Recipes 2. I got this great cookbook from breezermom, my partner for Feb '09 Cookbook swap!
Provided by NELady
Categories Chicken Breast
Time 4h5m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Season both sides of chicken breasts with Mexican seasoning and set aside.
- In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
- Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
- Cover and cook on LOW for 4 to 6 hours.
Nutrition Facts : Calories 328.9, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1000, Carbohydrate 18.8, Fiber 2.7, Sugar 7.6, Protein 33.6
ROASTED SPLIT CHICKEN WITH DILL SALSA VERDE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
- In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
- Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.
ROASTED CHICKEN WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
- Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
- Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
- Combine all ingredients and let sit for 2 hours or more for best results.
PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA
A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.
Provided by Lorac
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
- Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
- While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
- Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3
CHICKEN WITH MANDARIN SALSA
When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. -Aysha Shurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro., Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.
Nutrition Facts : Calories 453 calories, Fat 18g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE
Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!
Provided by Scott Saylor
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
- Place an oven rack in the lower third of the oven. Preheat the broiler.
- Microwave tortillas until warmed, about 30 seconds.
- Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
- Broil in the preheated oven until properly melted and browned, about 3 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g
NO YOLKS® SKILLET SALSA CHICKEN WITH NOODLES
The added protein from black beans adds a fibre boost and also allows you to use less ground chicken in this budget conscious variation on the traditional taco supper.
Provided by NO YOLKS(R) Noodles
Categories Trusted Brands: Recipes and Tips NO YOLKS® Canada
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the noodles according to package directions.
- Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
- Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.2 g, Cholesterol 50.2 mg, Fat 7.7 g, Fiber 8.3 g, Protein 28.7 g, SaturatedFat 3.7 g, Sodium 720.7 mg, Sugar 8.1 g
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