an or wok, add the chicken breast fillets and fry over
taste.
Prepare the chicken:
Preheat oven to
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ike to use El Monterey Mexican Grill Chicken Taquitos.
Pat chicken dry using paper towels. Heat
Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
ll marinade ingredients together, except chicken, to a food processor and
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
When ready to prepare, drain and dust chicken breasts with black pepper.
Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
Serve with a serving of your favorite Mexican rice and Pico de Gallo.
cook until lightly caramelized. Add chicken broth and chipotle chile; let
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
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.
ntil aromatic, then add the chicken meat into the wok. Use
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