Southwestern Chicken Dinner With Zippy Corn Pudding Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWEST CHICKEN DINNER

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

SOUTHWESTERN CHICKEN AND CORN SOUP

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
• Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
• Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
• Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
• Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

SOUTHWESTERN CHICKEN CORN PUDDING

Steps:

• Preheat oven to 400 degrees.
• Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
• In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
• Spread mixture into the prepared pie plate.
• In the same bowl, stir together the eggs and milk.
• Beat in flour, salt, and black pepper.
• Pour over the chicken mixture.
• Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
• Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
• If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWESTERN CHICKEN DINNER WITH ZIPPY CORN PUDDING

Steps:

• Corn Pudding:.
• Grease a large pan.
• Combine your cheese, bell pepper, chiles and the onions with the corn.
• When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes or even just crumble it up. Set aside in a large bowl.
• In a separate small bowl, mix the buttermilk, 1/2 cup enchilada sauce, eggs and salt with a whisk until it's fully combined.
• Pour this over the cornbread.
• Add the corn mixture and make sures all of the corn bread soaks up the juices.
• Leave it to soak for at least 20 minutes or even over night.
• Spread the pudding over the bottom of the pan.
• Chicken:.
• Clean and dry the breasts.
• Grease a large pan.
• Evenly sprinkle the chicken with your dry rub. (The amount used is up to you.).
• Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken.
• (Don't drown the chicken in the sauce or you'll wash off the rub. You also want your chicken partially exposed so it does brown in places.
• Scatter the green onions and the sliced chilies on the top of the chicken.
• Put the chicken and the corn pudding in the oven at 375 degrees for one hour or until the chicken is done.
• At the 30 minute point, add the zucchini to the chicken.
• At the one-hour point turn off the oven and let it all rest until you're ready to serve. (This is especially good when the chicken's very close to being done but you don't want it to burn or dry out.).
• When ready to serve, put a heaping spoonful of corn pudding next to the chicken along with a spoonful of the veggies. Drizzle any gravy that's formed in the bottom of the pan over the chicken and pudding if desired.
• Serve a salad on the side. Don't forget the sour cream!
• Note: You can prepare the cornbread the night before.