Fire Roasted Tomato Chicken Chili Recipes

CHICKEN WITH FIRE-ROASTED TOMATOES

Steps:

• Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

FIRE-ROASTED TOMATO CHICKEN WITH COTIJA BUTTERNUT SQUASH AND ROASTED POBLANO

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip roasting step. If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-3 minutes, then roasting, seared side up, until fish reaches minimum internal temperature, 7-10 minutes. If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. 1 Start the Vegetables Halve any large butternut squash pieces to roughly match smaller pieces.Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.While squash roasts, prepare ingredients. 2 Prepare the Ingredients Mince cilantro (no need to stem).Peel and mince shallot.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry, and season both sides with seasoning blend. 3 Finish Vegetables and Cook Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.Carefully, remove baking sheet from oven and flip squash. Add poblano and push to one side. Baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While vegetables and chicken roast, make sauce. 4 Make the Sauce Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner. Stir in cilantro until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese. Bon appétit!

CHICKEN DINNER WITH FIRE-ROASTED TOMATOES

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken to skillet; cook 10 min. or until browned on both sides, turning occasionally.
• Combine tomatoes and tomato paste; pour over chicken. Add peppers; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
• Remove from heat. Stir in Parmesan and basil. Top with mozzarella; let stand, covered, until melted.

CHICKEN TAMALE CASSEROLE

Steps:

• Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
• Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
• Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
• Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
• Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
• When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
• While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
• Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
• Pour filling into the prepared dish.
• Carefully and evenly spread the masa harina mixture on top of the filling.
• Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour.
• Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
• Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.