taste.
Prepare the chicken:
Preheat oven to
ike to use El Monterey Mexican Grill Chicken Taquitos.
an or wok, add the chicken breast fillets and fry over
Sweat onions until soft.
Add jalopenos, continue to cook for a minute or two.
Add corn, both beans, tomatoes, salsa, seasonings.
Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
Add chicken, simmer until chicken is cooked through.
serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.
place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
Cover and cook at 350 for 1 hour or until thighs are fully cooked.
Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.
Prepare the rice according to package instructions.
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
Transfer to a platter.
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
saucepan combine the cooked chicken or turkey, black beans, diced
200 degrees C).
Coat chicken breasts with 1 tablespoon olive
Lightly coat the chicken breast with olive oil, coat
edium bowl.
Add the chicken and chill for 2 hours
Grill chicken breast. Prepare rice as directed. Add vegetables. Saut mushrooms and onions. Serve by placing chicken breasts over rice on plate. Mushrooms and onions over chicken. Cover with melted cheese. Serves 4.
killet with oil.
Add chicken. Cook approximately 10-15 minutes
Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.
Remove chicken from marinade and place on hot grill. Discard marinade.
Grill, turning occasionally, until chicken is cooked through.
ICIER CHICKEN IS
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.
In a crockpot combine water, taco seasoning, tomato sauce and beans.
Place chicken (boneless or boned) on top.
Cover and cook approx 8 hours on LOW or 5-6 on HIGH.
Once fully cooked shred chicken with 2 forks.
Allow juices to soak into chicken threads.
Serve over white rice.
We enjoy this with a dollop of sour cream and cheese.
Saute onion and garlic in oil.
Add chicken pieces.
Stir in remaining ingredients.
Simmer about 25 minutes.
Pound chicken pieces to about 1/4-
ith bean mixture.
Sprinkle chicken with cayenne pepper and salt
Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
Remove chicken to a cutting board; shred with 2 forks.
Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.