Chicken And Jicama Soup Recipe 335 Recipes

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

SPICY CHICKEN AND JICAMA STEW

Steps:

• Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
• Add sour cream to the soup and continue simmering until heated through, about 10 minutes.

MU SHU CHICKEN WITH JíCAMA

Steps:

• Cut chicken into 1/4-inch-thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
• Preheat oven to 350° F.
• In a bowl whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel j'cama and cut into sticks about 3 inches long and 1/4 inch thick. Cut scallions into pieces about 1 1/2 inches long and halve white pieces lengthwise.
• Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.
• While tortillas are heating, heat a wok or an 8- to 10-inch heavy skillet (preferably cast iron) over moderately high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Stir-fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite-size pieces.
• Carefully wipe out wok or skillet with paper towels. In wok or skillet heat 1 1/2 tablespoons oil until hot but not smoking. Stir-fry j'cama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir-fry 10 seconds, or until j'cama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to wok or skillet and heat until hot but not smoking. Stir-fry chicken with marinade 1 minute, or until just cooked through. Add vegetable mixture with remaining tablespoon soy sauce and reamining 1/2 tablespoon Sherry and stir-fry until heated through.
• Divide chicken mixture between 2 plates and serve with tortillas for wrapping.

CHICKEN JICAMA SALAD

Steps:

• In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
• Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
• Stir to coat evenly.
• Chill until ready to serve.

JICAMA CHICKEN SAUTE

Steps:

• Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
• In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
• In wok, heat oil over medium high heat.
• Add the chicken; cook and stir until browned.
• Add jicama and bell pepper to wok.
• Cook 3 minutes, stirring often.
• Add broth mixture; cook and stir 3 minutes or until heated through.
• Serve over rice and garnish with peanuts.

CHICKEN AND JICAMA SOUP RECIPE - (3.3/5)

Steps:

• Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside. Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan. Stir in chicken and jicama; heat through and serve.