Chalakilis Chicken And Corn Recipes

CHICKEN CHALAKILES

Steps:

• Place the uncooked rice in a skillet over medium heat. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Set aside.
• Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. Cook over medium heat until the chicken is no longer pink.
• Add the chicken seasoning, water, achote powder and ground rice to the pot. Stir to combine the ingredients then bring the mixture to a boil. Cook, uncovered, for 10 minutes, stirring occasionally.
• Stir in the coconut milk; cook for a couple of minutes then remove from the heat.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

CHALAKILIS (CHICKEN AND CORN)

Steps:

• Saute garlic in oil (recipe says to discard but I imagine doing so may be difficult with minced garlic?).
• Add remaining ingredients except coconut milk and bring to a boil.
• Continue cooking until chicken is tender to a fork, about 30 minutes.
• Add coconut milk and serve with rice.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

BLACKENED CAJUN CHICKEN AND CORN

Steps:

• Preheat Barbeque.
• Trim any excess fat from the chicken, but leave the skin in place.
• Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
• Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
• Cut cobs into thick slices.
• Mix together all the spices.
• Brush the chicken and corn with the melted butter and sprinkle the spices over them.
• Toss well to coat evenly.
• Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
• Add the corn after 15 minutes, and grill, turning often, until golden brown.
• Serve garnished with fresh chopped parsley.

CHICKEN CHILAQUILES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
• Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
• Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.