SOUTHWEST ROTISSERIE CHICKEN TACOS
Provided by Great Grub, Delicious Treats
Number Of Ingredients 16
Steps:
- In a medium saucepan, add shredded chicken, lime juice and all seasonings. Stir.
- Add corn, black beans, cilantro, green onions, Rotel and avocado salsa. Heat over medium heat until heated through.
- In a large frying pan or skillet, heat oil over medium high heat. Cook tortillas to desired crispiness. Remove and place on plate lined with paper towels to absorb excess oil.
- Fill taco shells with chicken mixture, top with sour cream, shredded cheese and tomatoes as desired.
SOUTHWESTERN ROAST CHICKEN
Everytime I'm in the grocery store, I see rotisserie chicken, every flavor imaginable. This is my version of "Southwestern" flavor roast chicken.
Provided by breezermom
Categories Whole Chicken
Time 1h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first four ingredients in a blender, or use a handheld immersion blender. Process until smooth, stopping to scrape down the sides.
- Remove the giblets, and rinse the chicken with cold water; pat dry. Place the sage leaf and 1 garlic clove in the cavity of the chicken. Tie the legs together with string. Lift the wingtips up and over back, and tuck under the bird to keep them from burning. Place the chicken on a lightly greased rack in a shallow roasting pan, breast side up. Insert a meat thermometer into the meaty portion of a thigh, making sure it doesn't touch bone.
- Brush the chicken with the oil mixture.Rub some of the oil mixture under the skin of the chicken so the flavor penetrates the meat. Bake uncovered, at 500 degrees for 10 minutes. Reduce the oven temperature to 350 degrees, and bake an additional 50 minutes or until the thermometer registers 180 degrees. Remove the sage and garlic from the chicken cavities; set aside. Remove the chickens to a serving platter and set aside. Keep them warm. Skim the fat from the drippings; reserve the pan drippings.
- Combine the dried sage flakes, 1 garlic clove, vinegar, and next 4 ingredients and blend with a handheld immersion blender (or use regular blender); process until smooth. Add the reserved pan drippings; process until smooth, stopping once to scrape down the sides. Serve the chicken with the sauce.
Nutrition Facts : Calories 628.6, Fat 48.6, SaturatedFat 12.3, Cholesterol 172.5, Sodium 290.6, Carbohydrate 2.8, Fiber 1.3, Sugar 0.3, Protein 43.4
SOUTHWEST ROTISSERIE CHICKEN
Make and share this Southwest Rotisserie Chicken recipe from Food.com.
Provided by shysavsianna
Categories Whole Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in electric blender or food processor; cover and process until smooth. Remove giblets and rinse chickens with cold water; pat dry. Place 2 stems of fresh sage, 1 tsp of oregano, and 2 halved garlic cloves in cavity of each chicken.
- Tie ends of legs together with kitchen string. Lift wingtips up and over back and tuck under bird. Secure chickesn to rotisserie spit over drip pan surrounded by hot coals. Brush birds with oil mixture. Continue brushing every 5 to 7 minutes, while maintaining an even medium heat. After 30 to 40 minutes, carefully insert meat thermometer into meaty interior portion of a thigh on each chicken.
- Chickens are done when temperature reaches 180 degrees. Once done, remove chicken to warmed platter. Untie birds and remove sage and garlic from chicken cavities; reserving garlic cloves. Remove chicken to a serving platter; set aside and keep warm.
- Skim fat from pan drippings. Combine drippings with vinegar, sage, reserved garlic cloves, and mustard in electric blender or food processor; blend until smooth. Accompany chicken with sauce.
Nutrition Facts : Calories 633.9, Fat 48.9, SaturatedFat 12.4, Cholesterol 172.5, Sodium 190.3, Carbohydrate 3.8, Fiber 1.9, Sugar 0.5, Protein 43.6
CHEESY SOUTHWEST CHICKEN SKILLET
Make this 30-minute skillet dinner featuring pasta, chicken and Old El Paso™ chiles--perfect for southwestern meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
- Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.
Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 85 mg, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
SLOW-COOKED SOUTHWEST CHICKEN
This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.
SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: sour cream, lime juice, cumin, paprika, salt, pepper, fresh cilantro, white rice, black beans, corn, small tomato, shredded rotisserie chicken, shredded cheese blend, fresh cilantro
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
- Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams
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