Hacienda Chicken Recipes

CHICKEN HACIENDA

Chicken Hacienda image

This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts.

Provided by LonghornMama

Categories Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken breasts, skinned
salt, for dredging
pepper, for dredging
flour, for dredging
1/2 cup butter or 1/2 cup margarine
1 cup chopped onion
2 cloves garlic, crushed
1/2 cup diced green pepper
1/3 cup pimentos
1 1/2 cups uncooked long grain rice
2 cups chicken broth
1/4 teaspoon chili powder
1 teaspoon cumin seed
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Roll chicken in seasoned flour.
Brown in skillet with butter.
Preheat oven to 350.
Remove chicken and saute onions, garlic and green pepper.
Add pimento and uncooked rice.
Stir over heat 2 minutes.
Add chicken broth, chili powder, comino seed, salt and pepper.
Put rice mixture into greased casserole dish and arrange chicken breasts over top.
Bake uncovered for 1 1/2 hours.

Nutrition Facts : Calories 586.1, Fat 29.7, SaturatedFat 13.8, Cholesterol 133.5, Sodium 849.2, Carbohydrate 41.7, Fiber 1.5, Sugar 2.1, Protein 35.9

POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)

Pollo De Hacienda (chicken country style) image

I've made this several times and had people rave about the chicken, we love it and I have had the book it came from for many years. Elena's secrets of Mexican cooking by Elena Zelayeta get it if you can find it!

Provided by Robin J. Leland

Categories Casseroles

Time 1h45m

Number Of Ingredients 10

Ingredients

6-8 chicken thighs, chicken breasts, legs
oil about 1c in skillet
flour enough to dredge chicken in, seasoned with salt, pepper and paprika
4-6 slice bacon cur in small pieces
3-4 slice sliced carrots
1 can(s) peeled green chiles, cut in strips
1 small bay leaf
1 small sprig of thyme
2 lemons thinly sliced
2 1/2 c v8 juice

Steps:

1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.

HACIENDA CHICKEN

Hacienda Chicken image

Make and share this Hacienda Chicken recipe from Food.com.

Provided by True Texas

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup onion, chopped
3 tablespoons butter
1 (16 ounce) can tomatoes
1/2 cup green pepper, chopped
1 (2 1/2 ounce) can mushrooms, sliced
1 cup water
1 teaspoon paprika
1 garlic clove
1 tablespoon parsley, chopped
1 tablespoon salt
1/4 teaspoon pepper
1 stewing chicken, cut-up
1 cup rice
1/2 cup green olives, sliced

Steps:

Saute onion in butter in saucepan.
Add next 9 ingredients, mix well.
Add chicken, cover saucepan.
Bring to boil; reduce heat.
Simmer 1 hour.
Add rice and olives, simmer another hour.

HACIENDA-STYLE CHICKEN FETTUCCINI FERNANDO

Hacienda-Style Chicken Fettuccini Fernando image

I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Photo by Caroline Cooks

Provided by Kelly Williams

Categories Pasta

Time 50m

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts or thighs cut into large bite-sized chunks or strips
1 small onion cut into thin wedges and separated
1 red bell pepper, julienned thinly
2 Tbl. butter
2 Tbl. vegetable or olive oil
pinch each salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. cumin
1 (1 lb.) jar 5 brothers or bertolli alfredo sauce, ragu is "so-so"
1/4 cup sour cream
2 cups shredded sargento 4-blend mexican cheese, divided
1 (15 oz.) can medium black olives, drained and halved lengthwise
1/2 cup jarred jalapeno rings, or as many as you'd like in there
1 (8 oz.) pkg. fresh sliced mushrooms
4 servings-worth cooked and drained fresh fettuccini

Steps:

1. Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

KELLY'S CHICKEN FETTUCCINI FERNANDO

Kelly's Chicken Fettuccini Fernando image

I LOVED this dished that a local Mexican restaurant called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!!

Provided by Wildflour

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breast halves, cut in large bite-sized pieces or strips
1 small onion, cut in thin wedges and separated
1 green bell pepper, julienned
2 tablespoons butter
2 tablespoons oil
salt, to taste
pepper
garlic powder
cumin
1 (1 lb) jar 5 brothers alfredo sauce (or Ragu)
1/4 teaspoon cumin, start with 1/4 then add more to your taste
1/4 cup sour cream
2 cups shredded sargento four-cheese Mexican blend cheese, divided
1 (15 ounce) can black olives, halved lengthwise
1/2 cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like)
1 (8 ounce) carton fresh sliced mushrooms
fresh cooked fettuccine pasta (4 servings)

Steps:

Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
Add mushrooms during last 5 minutes.
Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
Simmer this on LOW just til heated through, *do not boil or it might separate.
Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
Serves 4-6.

Nutrition Facts : Calories 671.2, Fat 50, SaturatedFat 21, Cholesterol 167.6, Sodium 1948.9, Carbohydrate 15.7, Fiber 5.1, Sugar 6.4, Protein 42.8

LA HACIENDA MEXICAN CHICKEN SOUP

La Hacienda Mexican Chicken Soup image

I had been going to this Mexican restaurant, "La Hacienda," forever. I always ordered the huge bowl of chicken soup. I was shocked to hear that they were closing the restaurant, so I had to make my own makeshift version of the authentic classic. Enjoy!

Provided by kyle the whale

Categories Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 chicken breasts, cubed
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 large onion, chopped
3 tablespoons fresh cilantro, chopped
2 cups cooked rice
8 cups low sodium chicken broth
salt and pepper (to taste)
3 tablespoons jalapenos, chopped (i use the ones in jars)
2 limes, cut into wedges (or lime juice)

Steps:

In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
Optional: add avocado chunks into the soup and stir.
Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).

Nutrition Facts : Calories 284.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 46.4, Sodium 417.9, Carbohydrate 29.1, Fiber 1.2, Sugar 2, Protein 23.9

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