Posts Tagged ‘Chicken’

Crispy Cheddar Chicken Tenders

Crispy Cheddar Chicken Tenders

We had this chicken for dinner last night and it was SOOOO delicious!  I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this.  The best thing about this chicken is the sauce.  Food snobs need to go ahead and look away now.  The sauce is made with cream of chicken soup and it is so tasty.  It reminded me of another one of my favorite dishes – Chicken Roll Ups.  Make this tonight – I promise you won’t be disappointed!!

Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
(Printable Recipe)

2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
dash pepper

2 eggs
2 Tbsp milk

1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley

Preheat oven to 400.

In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper.  Pulse until you have fine crumbs.  Pour into shallow bowl.

In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.

Dip chicken tenders into egg mixture and then coat in cracker crumbs.  Place chicken on foil lined baking pan.  Repeat with remaining chicken tenders.

Bake for 12-15 minutes.

While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley.  Bring to a boil and simmer until chicken is done.  Spoon sauce over baked chicken.

 

RECIPE COURTESY OF:  PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html

Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

Arroz con Pollo – Traditional Mexican Recipe

Servings: 6

Ingredients

  • 1/2 cup diced carrots
  • 1/2 cup corn (fresh or frozen)
  • 1/2 cup peas (fresh or frozen – not canned)
  • Salt
  • 6 pieces chicken – legs and/or thighs
  • 2 tbsp chopped cilantro for garnish (optional)

You will also need

  • 2 mesh colanders, blender, 5 quart nonstick pot (or larger), large bowl
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 30 Minutes
  • Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.
  • In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.
  • Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible.
  • Reserve the juice and discard the solids.
  • Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful– when they begin to turn golden, they can easily go to brown/burned if you don’t watch them carefully.
  • Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed– in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.
  • Stir in the diced carrots, corn, and peas along with 1 tsp of salt.
  • Sprinkle the chicken pieces with salt (skip salting the chicken if you’re using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.
  • Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.
  • Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes– the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.
  • Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft– this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It’s simple, homey, healthy Mexican comfort food.
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