CHICKEN, GREEN SALSA AND NOPALES RECIPE
Try our Chicken, Green Salsa and Nopales Recipe for a deliciously distinctive dish! Bacon and cilantro add even more flavor to our tasty nopales recipe.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat heavy extra-large skillet or Dutch oven on medium heat. Add chicken, in batches; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cactus to skillet; cook and stir 3 min. or until crisp-tender. Stir in salsa; bring to boil. Add chicken; simmer on medium-low heat 30 min. or until done (165ºF). Remove from heat; stir in bacon and cilantro.
- Serve topped with sour cream.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
NOPALES-STUFFED CHICKEN
Cactus pads, or nopales, have been consumed for generations. Studies suggest that nopales may control blood sugar levels in some people. I think they have a flavor similar to green beans. They are available at most Latin markets and come cleaned to make it much easier to prepare at home.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside.
- For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close.
- Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
- For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices-add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
- Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
POLLO CON NOPALES (CHICKEN AND CACTUS)
Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.
Provided by Chef Kiki
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
- Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
- Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g
BAKED GREEN SALSA CHICKEN
This easy salsa verde chicken is sure to satisfy your Mexican food craving!
Provided by Rosie
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly coat a 13 X 9-inch baking dish with olive oil or cooking spray.
- Place chicken breasts in pan, and season with salt, pepper and cumin.
- Pour salsa verde evenly over chicken.
- Bake for 25 minutes or until chicken reaches internal temperature of 165 degrees.
- Top with pepper jack cheese, and bake for additional 5 minutes or until cheese is melted.
GREEN SALSA CHICKEN
When I made this my Husband kept saying Dam this is good. This is my own recipe for green salsa chicken. I used Recipe #36084 that I make, But, you can use any green salsa.
Provided by Barb G.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breast (between 2 pieces plastic).
- Put oil in skillet,Brown chicken on both sides.
- Salt and pepper to taste.
- Place chicken into casserole dish.
- In same skillet put chicken broth and sour cream mix together and heat.
- Pour mixture over chicken.
- Spoon salsa over chicken.
- Top with grated cheese.
- Bake in 350°F oven for 30 to 45 minutes.
Nutrition Facts : Calories 433.3, Fat 30, SaturatedFat 13.6, Cholesterol 130.6, Sodium 816.1, Carbohydrate 6, Fiber 1, Sugar 4.2, Protein 34.8
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