Flat Belly Mexican Chicken Wpepita Sauce Recipe 455

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CHICKEN WITH PEPITA SAUCE



Chicken with Pepita Sauce image

Pepitas are rich in magnesium which can be difficult for people to get enough of in their diet. This recipe has you toast pepitas along with other warming spices like cumin and allspice. They are then blended with a few other ingredients to make a flavorful sauce for your repurposed rotisserie chicken.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup unsalted raw pepitas
1/2 teaspoon cumin seeds
1 1/2 cups medium-hot salsa verde
1 cup packed fresh cilantro
1/4 teaspoon ground allspice
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
Kosher salt and freshly ground pepper
1 large red bell pepper, thinly sliced
5 radishes, sliced
Juice of 1/2 lime, plus wedges for serving
8 small corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
  • Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
  • Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
  • Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

FLAT BELLY - MEXICAN CHICKEN W/PEPITA SAUCE RECIPE - (4.5/5)



Flat Belly - Mexican Chicken w/Pepita Sauce Recipe - (4.5/5) image

Provided by Treebs

Number Of Ingredients 11

2 tsp canola oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1 tsp ground cumin
1 tsp chopped fresh oregano
1/4 tsp salt
1 tbsp flour
1/4 tsp freshly ground black pepper
1 cup reduced-sodium chicken broth
1 lb boneless, skinless chicken tenders
1/2 cup pumpkin seeds

Steps:

  • 1.) Heat the oil in a large nonstick skillet over med-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium heat, stirring occasionally, for 3 minutes or until the vegetables have softened. 2.) Add the flour and black pepper. Stir so the flour thoroughly coats the vegetables. Add the broth and cook, stirring constantly, for 2 minutes or until thickened. Add the chicken. Cover and simmer for 10 minutes or until the chicken is cooked through. Add the pumpkin seeds and stir into the sauce.

FLAT BELLY - CHICKEN W/ROMESCO SAUCE RECIPE - (4.6/5)



Flat Belly - Chicken w/Romesco Sauce Recipe - (4.6/5) image

Provided by Treebs

Number Of Ingredients 10

2 cloves garlic, smashed
1 slice firm whole grain bread, crust discarded and bread torn into pieces
1/2 cup slivered almonds
1 cup drained roasted red peppers (from a jar), coarsely chopped
1 tomato, seeded and coarsely chopped
1 tbsp red-wine vinegar
1 tsp smoked paprika
1/2 tsp salt
2 tbsp extra virgin olive oil
4 boneless, skinless chicken breast halves (5 oz each)

Steps:

  • 1.) Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside. 2.) Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat. 3.) Return the chicken to the skillet. Cover and simmer for 10 minutes or until a thermometer inserted in the thickest portion registers 165 degree F.

MEXICAN QUINOA WITH PEPITA-CILANTRO SAUCE



Mexican Quinoa With Pepita-Cilantro Sauce image

I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious.

Provided by Sweet Baboo

Categories     One Dish Meal

Time 20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 cup quinoa, rinsed well (see comments in introduction)
1/2 cup pepitas (raw pumpkin seeds)
1 cup fresh cilantro leaf
2 large garlic cloves, peeled and halved
1/2 jalapeno, seeded, chopped
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
1 large red bell pepper, diced
3 green onions, trimmed, thinly sliced on diagonal
1 lime, quartered (optional)

Steps:

  • In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
  • Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
  • Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
  • Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
  • Serve warm. Pass lime wedges separately, if desired.

Nutrition Facts : Calories 328.9, Fat 17.5, SaturatedFat 2.6, Sodium 230.6, Carbohydrate 33.5, Fiber 5.3, Sugar 2.4, Protein 11.8

CHICKEN BREASTS IN POBLANO SAUCE



Chicken Breasts in Poblano Sauce image

This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!

Provided by Leslie in Texas

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chile
olive oil
1/4 cup milk
1/4 cup butter (1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese

Steps:

  • Preheat oven to 450 degrees.
  • Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
  • Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
  • Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
  • Reduce oven temperature to 350 degrees.
  • Melt 2 Tablespoons of butter in a small saucepan.
  • Add flour and stir over medium heat until thick.
  • In a blender or food processor,pure'e half of the poblano together with the milk.
  • Add to the flour mixture, mix well, and whisk in heavy cream.
  • Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
  • Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
  • Cut remaining poblano in strips.
  • Cover chicken breasts with poblano strips,sauce and cheese.
  • Bake for 10-12 minutes, or until cheese has melted.

Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30

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