Tex Mex Chicken Starter Recipes

TEX-MEX CHICKEN STARTER

Steps:

• In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour., In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl., In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes. , Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

TEX-MEX CHICKEN STEW

Steps:

• Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, tomatoes, tapioca, and sugar into slow cooker.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Let stew settle for 5 minutes then remove fat from surface using large spoon.
• Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
• Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
• Stir in cilantro, season with salt and pepper to taste, and serve.

TEX-MEX CHICKEN PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.