Salsa Chutney Chicken Recipes

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BAKED SALSA CHICKEN



Baked Salsa Chicken image

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

Provided by Katerina | Diethood

Categories     Dinner

Time 45m

Number Of Ingredients 9

1 tablespoon olive oil
4 boneless skinless chicken breasts, (pounded to an even thickness)
1/2 teaspoon ground cumin
1/2 tablespoon chili powder, (or to taste)
1/2 teaspoon paprika, (or to taste)
1/2 teaspoon garlic powder
salt and fresh ground pepper (to taste)
1-1/2 cups Chunky Salsa (
1 cups shredded cheddar cheese, ((I use a mix of white and yellow cheddar))

Steps:

  • Preheat oven to 375˚F.
  • Heat olive oil in a large skillet.
  • Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
  • Transfer to skillet and cook for 2 minutes per side, or until just browned.
  • Spread about 1/2 cup salsa on the bottom of a baking dish.
  • Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
  • Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
  • Remove from oven and sprinkle with cheese.
  • Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
  • Remove from oven and let stand 5 minutes before serving.

Nutrition Facts : ServingSize 6 oz, Calories 308 kcal, Carbohydrate 7 g, Protein 32 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 1011 mg, Fiber 2 g, Sugar 4 g

4 INGREDIENT SALSA CHICKEN



4 Ingredient Salsa Chicken image

This easy juicy chicken recipe is the perfect weeknight meal!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 36m

Number Of Ingredients 4

4 small chicken breasts (5-6 ounces each)
2 tablespoons taco seasoning
2 cups salsa (any kind)
1 cup cheddar cheese (or Monterey jack)

Steps:

  • Preheat oven to 375°F.
  • Toss chicken breasts with taco seasoning.
  • Top each chicken breast with salsa.
  • Bake 25-30 minutes or until chicken reaches 165°F.
  • Top with cheese and broil 1-2 minutes.
  • Optional: Add your favorite taco toppings as desired.

Nutrition Facts : ServingSize 1 chicken breast, Calories 412 kcal, Carbohydrate 10 g, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 174 mg, Sodium 1455 mg, Fiber 3 g, Sugar 6 g

JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY



Jerk Chicken Thighs with Tropical Chutney image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 27

2 tablespoons ground allspice
2 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
4 tablespoons olive oil
3 pounds boneless, skinless chicken thighs (8 to 10 thighs)
1/4 cup red wine vinegar
1/4 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup medium-diced mango
1 cup medium-diced papaya
1 cup medium-diced pineapple
2 cloves garlic, chopped
1 jalapeno, small-diced
1 teaspoon chopped fresh ginger
Kosher salt and freshly ground black pepper

Steps:

  • For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
  • For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
  • Serve the chutney with the jerk chicken.

MIRACLE MANGO SALSA CHICKEN



Miracle Mango Salsa Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

6 boneless, skinless chicken thighs
1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat a large cast-iron skillet over medium-high heat.
  • Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
  • Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
  • Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

SALSA-CHUTNEY CHICKEN



Salsa-Chutney Chicken image

Enjoy the simple flavors of chicken and garlic in this salsa-topped dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
3 to 3 pounds cut-up broiler-fryer chicken
1 garlic clove, finely chopped
3/4 cup salsa
1/4 cup sliced green onion (2 to 3 medium)
1 jar (9 ounces) chutney (3/4 cup)

Steps:

  • Heat oil in 12-inch skillet or Dutch oven over medium heat.
  • Cook chicken in oil about 15 mintues, turning occasionally, until brown on all sides. Remove chicken from skillet using tongs.
  • Drain all but 1 teaspoon drippings from skillet. Cook garlic in 1 teaspoon drippings over medium heat about 15 seconds, stirring constantly, until golden. Stir in remaining ingredients. Place chicken pieces, skin sides up, in skillet. Spoon salsa mixture over chicken.
  • Cover and cook over low heat about 20 minutes, spooning salsa mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 335, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA



Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

Steps:

  • Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
  • For the mango cilantro relish:
  • Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

SOUTH AFRICAN CHUTNEY CHICKEN



South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
  • Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by ngibsonn

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
4 -5 teaspoons taco seasoning mix
1 cup salsa
1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken breasts in a lightly greased 9x13 inch baking dish.
  • Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
  • Top with sour cream if desired, and serve.

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