Cumin And Ancho Chicken Recipes

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CUMIN AND ANCHO CHICKEN



Cumin and Ancho Chicken image

Categories     Chicken     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Dinner     Pan-Fry     Healthy     Party     Cumin     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds skinless, boneless chicken thighs
3 tablespoons ancho chile powder
3 tablespoons ground cumin
2 teaspoons kosher salt plus more
Vegetable oil (for frying)
Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

Steps:

  • Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
  • Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.

ANCHO-CUMIN CHICKEN TACO FILLING



Ancho-Cumin Chicken Taco Filling image

From a local source. I had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. I made my own ancho chili powder with one roasted whole dried ancho chili. The membrane, stem and seeds were removed and ground the chili in a spice grinder/coffee mill.

Provided by COOKGIRl

Categories     Chicken

Time 21m

Yield 10-12 tacos

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts, cut up into chunks
1/4 cup cumin powder
1/4 cup dried ancho chile powder
1 tablespoon kosher salt
2 tablespoons coconut oil
fresh cilantro
lime wedge
white onion, diced small
radish (I bought pretty 'purple plum' radishes at the farmer's market!)
tomatillo salsa (I skipped the tomatillo salsa)
crumbled Cotija cheese
red cabbage or white cabbage

Steps:

  • PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
  • In a large bowl, stir together the cumin powder, chili powder and salt.
  • Place the chopped chicken into the bowl and toss with spices to combine well.
  • Heat the coconut oil over medium-­high heat until it shimmers.
  • Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
  • To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
  • Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

Nutrition Facts : Calories 145.2, Fat 6.1, SaturatedFat 3, Cholesterol 58.1, Sodium 859.6, Carbohydrate 2.7, Fiber 1.4, Sugar 0.3, Protein 20.1

CHICKEN IN PUMPKIN-ANCHO MOLE SAUCE



Chicken in Pumpkin-Ancho Mole Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 24

8 cups water, divided
1/2 cup kosher salt
1/2 cup sugar
1 bay leaf
1 (3-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 bone-in, skinless chicken breasts
5 ancho chiles (dried poblano peppers)
2 large jalapenos, halved
1 large onion, quartered
3 Roma tomatoes, halved and seeded
4 whole garlic cloves
1 teaspoon whole cumin seeds
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds
1 large bunch cilantro leaves, plus more for garnish
16 corn tortillas, kept warm
2 limes, cut into 8 wedges
2 avocados, halved, pitted and flesh sliced
1/2 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 bunch radishes, thinly sliced

Steps:

  • In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened.
  • Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.
  • Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.

ADOBO CHICKEN



Adobo Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

  • For the chicken: Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
  • Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
  • To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
  • Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

SMOKY CUMIN BAKED CHICKEN



Smoky Cumin Baked Chicken image

This is a super easy cumin chicken dish that I made throwing in a couple ingredients that I felt like....it's awesome and flavorful!

Provided by vin can cook

Categories     Chicken Tenders

Time 1h25m

Yield 4

Number Of Ingredients 20

3 cloves garlic, crushed
1 tablespoon lime juice
1 teaspoon red pepper flakes
1 teaspoon olive oil
salt and ground black pepper to taste
8 large (blank)s chicken tenders
nonstick cooking spray
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 (8 ounce) package sliced fresh mushrooms
2 medium tomatoes, crushed
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups chicken broth
1 cup red wine
1 tablespoon cornstarch
¼ cup seasoned bread crumbs, or as needed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Whisk garlic, lime juice, red pepper flakes, oil, salt and pepper together together in a bowl for the marinade and coat the chicken pieces thoroughly. Set aside for 30 to 40 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with nonstick spray.
  • Heat oil for sauce in a skillet over medium-high heat. Saute onion and garlic until onion is golden brown and soft, 5 to 7 minutes. Add sliced mushrooms and saute until soft, about 1 minute.
  • Add tomatoes, cumin, cayenne, salt, and pepper. Pout in chicken broth and red wine and cook on high heat until red wine reduces. To thicken the sauce, add cornstarch and whisk quickly so there are no lumps. Cook until the sauce is medium thick.
  • Arrange the chicken pieces in the prepared baking dish in one single layer. Pour sauce over the chicken and spread evenly. Top with bread crumbs and Parmesan cheese.
  • Bake in the preheated oven until bread crumbs are brown and chicken is no longer pink in the centers, 25 to 30 minutes.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 19 g, Cholesterol 144.8 mg, Fat 14.5 g, Fiber 2.6 g, Protein 57.2 g, SaturatedFat 3.7 g, Sodium 776 mg, Sugar 5.2 g

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