CINCO DE MAYO GLAZED CHICKEN WINGS
Green chilies and taco seasoning add the piquant flavor but it is the lemon-lime carbonated beverage that adds the sweetness to these chicken wings. A Pillsbury Bake-Off® finalist recipe.
Provided by looneytunesfan
Categories Chicken
Time 55m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Add chicken wings and onions; sprinkle with pepper flakes. Cook uncovered 5 to 8 minutes, stirring occasionally, until browned; drain.
- Stir in carbonated beverage, green chiles and taco seasoning mix. Increase heat to high; cook uncovered 15 minutes, stirring occasionally.
- Reduce heat to medium-high; cook 5 to 10 minutes, stirring frequently, until chicken wings are completely glazed, small amount of glaze remains in skillet and juice of chicken is clear when thickest part is cut to bone (180°F).
- To serve, line serving plate with lettuce; arrange chicken wings over lettuce. Serve immediately.
Nutrition Facts : Calories 602.3, Fat 39.1, SaturatedFat 10.5, Cholesterol 174.8, Sodium 194.3, Carbohydrate 18.1, Fiber 1.2, Sugar 14.1, Protein 43
CINCO DE MAYO CHICKEN CASSEROLE
When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.
Provided by ReneeT
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
- In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
- Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
- In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
- Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
- Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
- Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
- Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.
Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9
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- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken wings and onions; sprinkle with pepper flakes. Cook uncovered 5 to 8 minutes, stirring occasionally, until browned; drain.
- Stir in carbonated beverage, green chiles and taco seasoning mix. Increase heat to high; cook uncovered 15 minutes, stirring occasionally. Reduce heat to medium-high; cook 5 to 10 minutes, stirring frequently, until chicken wings are completely glazed, small amount of glaze remains in skillet and juice of chicken is clear when thickest part is cut to bone (180°F).
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- Stir in carbonated beverage, green chiles and taco seasoning mix. Increase heat to high; cook uncovered 15 minutes, stirring occasionally. Reduce heat to medium-high; cook 5 to 10 minutes, stirring frequently, until chicken wings are completely glazed, small amount of glaze remains in skillet and juice of chicken is clear when thickest part is cut to bone (180°F).
- To serve, line serving plate with lettuce; arrange chicken wings over lettuce. Serve immediately.
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