Place the ancho peppers & the chicken stock in a small pot
he marinade ingredients. Rinse the chicken thighs under cold water dry
Preheat oven to 375 degrees; place tortillas on baking sheet.
Heat oil in large skillet; add chicken; cook until no longer pink; add 2 T seasoning mix and 1T water; mix well Combine refried beans, remaining seasoning mix and remaining water in small bowl.
Spread bean mixture evenly over each tortilla.
Layer each with a drizzle of taco sauce.
Top evenly with chicken mixture, cheese and desired toppings (chopped tomatoes, sliced green onions, etc.).
Bake for 5-10 minutes or until cheese melts; fold each in half.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Bake chicken at 350\u00b0 for 45 minutes.
Cut up into 1/2-inch cubes.
Saute chicken with minced garlic in a large skillet. Serve on soft wraps.
Makes 8 to 10 servings.
Cook or prepare each ingredient separately and place in serving dish.
Everyone makes their own soft tacos to their liking with all or part of the ingredients.
Ole!
If company's coming, I make a pot of pinto beans and Spanish rice.
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Spray nonstick skillet lightly with spray.
Slice chicken into 1/2-inch wide strips.
Cut onions into eighths.
Saute the chicken and onion over medium heat until chicken is cooked throughout. Add picante sauce.
Reduce heat and simmer for 10 minutes.
Evenly divide chicken mixture between the 2 tortillas.
Warm tortillas in the microwave.
Stuff tortillas.
Remove skin and bones from chicken and discard.
Tear chicken into bite-sized pieces.
Place in a medium skillet with salsa verde and seasoning.
Cook over medium heat for 5 minutes or until warmed.
Spoon chicken into heated tortillas and top with beans and cheese.
Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
edium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and
auce to saucepan.
Stir chicken into sauce. Simmer uncovered 3
Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.