SKILLET CHICKEN PICANTE
This is a great break from the normal! Tortillas, cheese, picante sauce, tomatoes, onions. All in one skillet dish! Savor!
Provided by Terri Jackson
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 8
Steps:
- Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!
Nutrition Facts : Calories 763.5 calories, Carbohydrate 79 g, Cholesterol 93.8 mg, Fat 22.1 g, Fiber 6.4 g, Protein 40.4 g, SaturatedFat 12.5 g, Sodium 1897.5 mg, Sugar 6.8 g
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
CHICKEN SAUCE PICANTE
A real Cajun recipe that I cook because I was married to a Cajun for many years. It's authentic and really good.
Provided by Fat Nanny
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put oil in a large pot and heat to a high temperature. Turn down heat to low and add the flour. Stirring constantly, cook to make a roux a medium to dark brown color then add the tomato paste. If you cook to fast, it will burn easy. Once it is to the correct color and the tomato paste has been added, then add the yellow onions and bell pepper. Cook for about 2 minutes in the roux then add the chicken and garlic and cook another 2 minutes. Be sure to continually stir at this point. You can also add sausage now if you want, but be sure it is heavily smoked. Now is the time to add the water, salt, pepper, cayenne, green onion, and parsley. Bring to a slow boil and simmer for about 1 hour stirring occasionally. Serve over Aromatic Rice like a soup and a large scoop of rice in the middle of the bowl. ENJOY because it the real thing without going to Louisiana. You can make this Sauce Picante with Shrimp, and Turtle as the meat also. Use as much meat as you like.
Nutrition Facts : Calories 850.6, Fat 62, SaturatedFat 13.4, Cholesterol 170.1, Sodium 514.5, Carbohydrate 26.8, Fiber 4, Sugar 7.7, Protein 47
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
TEXAS TWO-STEP CHICKEN PICANTE
Make and share this Texas Two-Step Chicken Picante recipe from Food.com.
Provided by Rebecca Grissom
Categories Chicken Breast
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix sauce, sugar and mustard.
- Place chicken in 2 quart shallow baking dish.
- Pour picante sauce mixture over chicken.
- Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.
Nutrition Facts : Calories 381.4, Fat 3.5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 722.5, Carbohydrate 56.1, Fiber 2, Sugar 13, Protein 29.9
CHICKEN PICANTE
It doesn't get any easier, or any better than this. The brown sugar mixed with picante sauce is a great new twist for chicken. We like this over rice.
Provided by MizzNezz
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in greased, shallow sided baking dish.
- Mix picante sauce, brown sugar, and mustard.
- Pour sauce over chicken.
- Bake, uncovered at 400* for 30-35 minutes, or until juices run clear.
Nutrition Facts : Calories 204.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 868.7, Carbohydrate 18.1, Fiber 2.1, Sugar 13.9, Protein 29.3
PICANTE MARINATED CHICKEN
This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.
Provided by LILQUIZ
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 5
Steps:
- In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g
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