Texicali Chicken Recipes

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EASY TERIYAKI CHICKEN



Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

Steps:

  • Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
  • Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

MEXICALI CHICKEN



Mexicali Chicken image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 4

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend, divided
1 Tbsp. olive oil
4 (5 Oz.) boneless, skinless chicken breast halves
lime or lemon wedges

Steps:

  • 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
  • 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
  • 3. Serve with lime or lemon wedges if desired.

MEXICALI CHICKEN



Mexicali Chicken image

This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges

Steps:

  • In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN MEXICALA



Chicken Mexicala image

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

Provided by SAMME

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cooked and chopped
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 (5 ounce) can evaporated milk
1 (10.75 ounce) can condensed cream of mushroom soup
12 (6 inch) corn tortillas
1 cup shredded Cheddar cheese

Steps:

  • In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 413.3 calories, Carbohydrate 32.7 g, Cholesterol 81.5 mg, Fat 18 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 7.5 g, Sodium 758.5 mg, Sugar 5.4 g

LOADED MEXICALI CHICKEN



Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories     One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

  • In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
  • Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
  • Preheat oven to 350°F.
  • Mix sauce ingredients--EXCEPT cheese.
  • Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
  • Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
  • Serve with rice and use chicken sauce for a gravy.

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