MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
SPICY CHICKEN NUGGETS
Everyone loves chicken nuggets, but sometimes we don't want all the fat that comes with deep frying. This recipe will give you the crispy crunchiness you love about chicken nuggets without the oil. This is an easy recipe and can replace your pre-made (processed, yuck!) frozen chicken nuggets! For more heat, just add some cayenne pepper to the breadcrumbs. Any dipping sauce will do!
Provided by L'amore il Cibo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Put flour in a bowl. Put egg in a second bowl. Pour panko, red pepper flakes, chili powder, paprika, and chives in a third bowl with a lid; mix until combined.
- Dip chicken strips in flour to dust them, then dredge in egg, making sure to let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes.
Nutrition Facts : Calories 246 calories, Carbohydrate 25.9 g, Cholesterol 111.1 mg, Fat 5.2 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 208.1 mg, Sugar 0.3 g
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
SPICY MEXICAN CHILI
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Provided by FeedMePlz
Categories Vegan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
- Serve over rice. Make extra for next day's breakfast.
Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
MEXICAN CHICKEN AND DUMPLINGS
Make and share this Mexican Chicken and Dumplings recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
- Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
- Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
- Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
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