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 I read Matt Bites a food photographer’s blog.  He has beautiful pictures and this time a recipe I could not resist.  I had to make some changes because I was short a few ingredients but oh my goodness, we were all licking the plate!

 

Matt's Perfect Picture :)

Matt's Perfect Picture 🙂

My version without the Avocado

My version without the Avocado

Cilantro Chicken with California Avocado & Pickled Tomato Salsa recipe courtesy Mary Sue Milliken & Susan Feniger and the California Avocado Commission.

Ingredients  (I doubled the recipe)
4 (6 oz.) boneless chicken thighs or breasts, with skin  (I used boneless, skinless breast)
Salt and freshly ground black pepper, to taste
¼ Cup extra virgin olive oil
¼ Cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe Fresh California Avocados, peeled, seeded and cut in 1/2-inch dice (I could not find ripe ones, it would have been even better with the avocados!!)
2 Cups cooked brown basmati rice (I made crashed potatoes from Ree)

Instructions
1. In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa

Ingredients (I did not double the salsa)
1 Pound tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds (I used roasted jalepenos, seeded and skinned)
½ Cup white vinegar
2 ½ Tbsp brown sugar
2 tsp salt
4 tsp freshly grated ginger
1 Tbsp minced garlic
2 tsp yellow mustard seeds
2 tsp cracked black peppercorns
2 tsp ground cumin
1 tsp cayenne
½ tsp turmeric
½ Cup extra virgin olive oil

Instructions
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

This was amazing chicken.  I will use this for company and our big family beach trip. 

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This recipe is modified from allrecipes.com website.  My family LOVES it.  It is quick, easy and can be very healthy if you use light products.

INGREDIENTS

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix (I use more than this)
  • 1 cup salsa or however much it takes to cover chicken completely
  • 1 cup shredded Cheddar cheese (I use 2% mild cheddar)
  • OPTIONAL TOPPERS  (light sour cream, avocado, cilantro, green onions)

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake covered at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking uncovered  for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
  5. Sometimes I cook rice underneath it. If I do, I put it on 350 and it takes 45-60 minutes or until the rice absorbs  the liquids. I use the directions on the rice for the amount of water to be used. The chicken does not have as much sauce when you use the rice.
Nutritional Information 
Servings Per Recipe: 4

Amount Per Serving

Calories: 287  (6 ounces cooked chicken.  I do not believe this count includes the sour cream and the cheese is regular) 

  • Total Fat: 12.4g
  • Cholesterol: 101mg
  • Sodium: 863mg
  • Total Carbs: 6.8g
  •     Dietary Fiber: 1g
  • Protein: 35.5g

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