Chicken Cantina Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side. Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic. Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

Steps:

• Oven Method:Preheat your oven to 325"F.
• In a large cast iron dutch oven add 2 tbsp of olive oil and layer the chicken thighs on top. Sprinkle with the chicken carnitas seasoning: sea salt, garlic and onion powder, cumin, oregano, red pepper flakes and chili powder. Add the garlic cloves and orange peels.
• Pour the orange and lime juice over the top and give everything a good toss to coat. Cover with a tight lid and transfer to the preheated oven for 1 1/2 hours until the chicken i tender and falls apart when stabbed with a fork.
• Use two forks to shred the chicken in the same pot you cooked it in then transfer it to a broiler proof baking sheet or dish. Drizzle the carnitas with the honey all over the top and broil for a few minutes until caramelized at the edges. Make sure to keep a close eye on the carnitas so they don't burn.
• To cook the acorn squash, preheat oven to 400"F.
• Cut the acorn squash in half and scoop out the seeds. Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.
• Rub the inside of each acorn squash with a little olive oil and sprinkle generously all over with sea salt, red pepper flakes, freshly cracked black pepper and cumin. Roast for 50 minutes to 1 hour until tender and caramelized around the edges.
• Serve the carnitas inside the roasted acorn squash bowls, sprinkled with the pepitas and garnish with the cilantro and edible flowers if available. Serve with lime wedges, a drizzle of extra virgin olive oil and sour cream.

Nutrition Facts : ServingSize 1 g, Calories 442.5 kcal, Carbohydrate 34.3 g, Protein 40.5 g, Fat 17.1 g, SaturatedFat 3.3 g, Cholesterol 152.7 mg, Sodium 958.5 mg, Fiber 5.3 g, Sugar 8.7 g, UnsaturatedFat 10.3 g

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 246 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 697mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g

Steps:

• Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
• Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
• Pour broth through a strainer into a large bowl.
• Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
• Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
• Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
• Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g

Steps:

• Season the chicken breasts on both sides with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
• Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
• Heat 1 tablespoon of oil in the empty skillet.
• Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
• Transfer the mushrooms to a plate and set aside.
• Heat the remaining 1 tablespoon of oil in the pan.
• Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
• Add in the garlic and rosemary and stir until the garlic is fragrant.
• Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
• Add the mushrooms and chicken back into the sauce and bring to a low simmer.
• Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
• Serve topped with basil.
• Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams

Steps:

• HEAT oven to 350°F. PLACE chicken in 2 (13x9-inch) baking dishes. MIX remaining ingredients; pour over chicken. BAKE 50 min. or until chicken is done (170°F). Note: Mix and match recipe using the chicken pieces you have on hand or that are on sale. Use all breasts, all thighs or a combination of both. Each breast half is one serving, while two thighs are a serving

Steps:

• Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
• Meanwhile, chop vegetables.
• Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
• Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
• Serve over brown rice with a side salad.

Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 195.2, Carbohydrate 11.4, Fiber 2.5, Sugar 6.7, Protein 29

Steps:

• After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil.
• Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil.
• Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference.
• At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so.
• Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.

Nutrition Facts : Calories 394.7, Fat 15.3, SaturatedFat 5, Cholesterol 84.1, Sodium 552.6, Carbohydrate 33.2, Fiber 2.4, Sugar 2.1, Protein 29.5

Steps:

• Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
• Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
• When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

Steps:

• SAUCE:.
• In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
• Lower heat, add butter and melt.
• Add garlic and sun-dried tomatoes.
• Sauté for approximately one minute stirring frequently (do not brown).
• Whisk in cream, milk and cornstarch. Raise heat to medium/high.
• Whisk in Parmesan and Gouda.
• Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
• Remove from heat and let stand uncovered.
• CHICKEN & PASTA PREPARATION:.
• Mix flour with salt and pepper.
• Coat chicken in seasoned flour, shake off excess flour.
• Heat olive oil in large sauté pan.
• Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
• Begin pasta in a separate pot according to package directions.
• Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
• Once reduced, add sauce and bring to a boil on medium/high heat.
• Place 6 oz of cooked pasta on each plate.
• Evenly distribute chicken and sauce over pasta.
• Garnish with chopped parsley.

Nutrition Facts : Calories 1430, Fat 80.9, SaturatedFat 42.6, Cholesterol 326.7, Sodium 1616.1, Carbohydrate 110.3, Fiber 14.8, Sugar 7.4, Protein 65.6

2020-03-02 No-Fry Fried Ice Cream. This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, …
From tasteofhome.com

Quick and Easy Green Chile Chicken Enchilada Casserole. 1016. Grandma Kay's Chicken Enchiladas. 31. Poblano Chicken Enchilada Casserole. 162. Authentic Enchiladas Verdes. 621. Spicy Chicken Enchiladas with Tomatillo …
From allrecipes.com

2021-07-12 Say hello to your next weeknight favorite: chicken parmesan patties . Made of canned chicken, zucchini, cheese, spinach and egg, these patties from The Big Man’s World are so easy to throw together, and can even be made in …
From tasteofhome.com

2020-04-11 Six Can Chicken Tortilla Soup. Credit: Michael Cotner. View Recipe. Keep your pantry stocked with these five ingredients, and you'll be just minutes away from enjoying a steaming bowl of tortilla soup. 16 Pantry …
From allrecipes.com

31. Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore …
From allrecipes.com

2015-04-03 Creating a burrito is actually pretty simple, follow this easy recipe to make one yourself! Homemade BlueIguana Cantina Burrito. Ingredients 1 8 ounce sirloin steak, sliced thin; 1 tablespoon taco seasoning Dash of salt, …
From therebelchick.com

10. Pesto Chicken Pasta with Mushrooms. I love all of the flavors of this dish. You have pesto, chicken, and mushrooms all in one feeling and warming dish. So the next time you desire comfort food, then open up a can of chicken and …
From morningchores.com

2015-04-17 Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant. Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices.
From mexicoinmykitchen.com

2021-05-02 Steam tortilla in microwave or with tortilla press. Lay steamed tortilla on a piece of foil. Place a line of 1/4 of the chicken pieces down the middle of the tortilla. Spoon about 2 - 4 ounces queso or melted cheese over the chicken. Add 1 ounce or more sour cream, 2 ounces or more guacamole, 2 ounces lettuce, 2 ounces tomatoes, a few pickled ...
From secretcopycatrestaurantrecipes.com

2020-09-09 Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9). Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes. Transfer to rack, then repeat with remaining chicken.
From recipetineats.com

Creating a burrito is actually pretty simple, follow this easy recipe to make one yourself! Homemade BlueIguana Cantina Burrito. Ingredients 1 8 ounce sirloin steak, sliced thin; 1 tablespoon taco seasoning Dash of salt, pepper, cumin; 1 teaspoon minced garlic cloves; 1/4 cup tomato sauce; 1 small tomato, diced; 1/2 cup diced bell peppers
From carnival.com

2014-02-10 Sprinkle with cumin, garlic powder, salt and pepper. Grill chicken 4 to 5 minutes on each side, or until done. Preheat oven to 350 degrees. Place chicken breasts in a lightly greased baking dish. Top each breast with 1/3 cup Southwestern Sauce, 1/2 cup Black Bean-Corn Salsa, and 1/4 of the cheese. Bake for 7 to 8 minutes of until cheese melts.
From spicysouthernkitchen.com

2022-05-27 1. Canned Chicken Salad. Canned chicken deliciously transforms into this brunch staple! Smother those morsels in plenty of mayonnaise for a sandwich filler that is out of this world. This simple chicken salad recipe is easy to make and exciting to serve. Dress your sandwich up in tomato and lettuce, or enjoy it plain.
From insanelygoodrecipes.com

Mary Berg Shares Recipes Guaranteed to Impress Without the Stress Dec 21, 2021 Holiday Desserts, Guy Fieri in Hawaii and More to Watch in December Dec 17, 2021
From foodnetwork.com

Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the slow cooker. Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours. Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the slow cooker ...
From isabeleats.com

8. Stuffed Avocado Chicken Salad. Make chicken salad with avocado and present it in little “boats” for a one-of-a-kind light lunch or side dish. Fresh herbs like cilantro or parsley add delicious greens. Stuffed Avocado Chicken Salad is one of the most diet-friendly canned chicken breast recipes.
From thekitchencommunity.org

Jun 24, 2015 - A tangy citrus version of Taco Bell's Chicken Cantina Bowl. Very easy and delicious. Jun 24, 2015 - A tangy citrus version of Taco Bell's Chicken Cantina Bowl. Very easy and delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com

Ingredients for Cantina Chicken Recipe. 2-1/4 lb Split chicken breasts — Boneless 2 ts Chili powder 2 tb Canola oil 14-1/2 oz Cn Mexican-style tomatoes 1 cn Green chiles — chopped 2 tb Fresh lime juice 1 tb Hot pepper sauce Shredded lettuce Monterey jack cheese — Shredded Lime wedges Corn tortillas — warm, Optional. Cantina Chicken Preparation. Rub chicken with …
From free-recipes.co.uk

2019-09-23 Heat a large skillet with a lid over medium-high heat. Add the olive oil and swirl to coat the pan. Add the chicken and cook for 4 - 5 minutes until the chicken easily lifts from the pan and is golden brown. Turn the chicken over and cook for another 2 - 3 minutes. Remove the chicken from the pan and set aside.
From acommunaltable.com

2020-05-25 In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes. Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan.
From cafedelites.com

Hello & welcome! Let me show you how to make The BEST Easy Crispy Chicken Tacos and y’all requested a Views Cantina our co*cktail today is Ranch Water 2.0-Lot...
From youtube.com

12 Bones Smokehouse Recipes (3) A&W Recipes (9) Abuelo's Recipes (10) Acapulco Restaurant and Cantina Recipes (1) Aladdin's Eatery Recipe (3) Alamo Drafthouse Cinema Recipes (1) Anthony's Fish Grotto Recipes (4) Anthony's Recipes (1) Appetizer Recipes (181)
From secretcopycatrestaurantrecipes.com

Instructions. 1. Season the chicken tenderloins with salt, pepper, and onion and garlic powder. 2. In a small bowl, combine the seasoned chicken tenderloins with olive oil, hot sauce and lime juice and set aside for a few minutes. 3. Grill the marinated tenderloins for 3 minutes on each side or until cooked through. 4.
From stepbystep.com

Serve with vanilla ice cream in shallow bowls. Shred the half cabbage finely and mix with the dressing in a large salad bowl. Delicious as a salad for a barbeque or to eat with your favorite protein. Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed.
From recipes.sparkpeople.com

2017-10-17 Preheat the oven to 450 degrees F. Melt 3 tablespoons of the butter in a microwave-safe bowl. Scoop about 3/4 cup worth of the chicken and bean mixture onto the center of each tortilla. Sprinkle with 1/4 cup of cheese each. Brush the …
From notallwhowanderarelost.com

2014-06-29 Turn the heat to low. Add the shredded chicken to the pan and mix well with the sauce. Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion. Salt to taste. Serve as a taco or tostada filling.
From mexicanfoodjournal.com

2021-02-22 Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside. Bake the chicken: Transfer the marinated chicken & onions to the prepared baking sheet, draining & discarding any excess marinade. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs.
From playswellwithbutter.com

Chicken Recipes . On the other hand, we denounce with righteous indignation and dislike men who are so beguiled and demoralized by the charms of pleasure of the moment, so blinded by desire, that they cannot foresee the pain and trouble that are bound to ensue; and equal blame belongs to those who fail in their duty through weakness of will, which is the same as saying …
From lacantinadeilazzari.com

2019-10-15 Remove chicken from pan. Sauté chili pepper flakes, celery, onions and carrots until slightly softened, about 6 mins. Add herbs and tomato paste. Cook for 1-2 mins. Add garlic and cook for 1 min. Stir in wine and lower heat. Add in chicken pieces, tomatoes and mushrooms. Cook on low heat for 1 hour.
From thefedupfoodie.com

2016-09-16 Image by: Jeff Coulson By: Leah Kuhne and The Canadian Living Test Kitchen. 20-Great Chicken Breast Recipes. Slow Cooker Butter Chicken. This recipe can easily be left to simmer away in the slow cooker for eight hours before adding the chicken. Get the recipe: Slow Cooker Butter Chicken.
From canadianliving.com

2022-02-15 Sue’s Spicy Tomato Basil Tortellini. A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida. Go to Recipe. 21 / 90.
From tasteofhome.com

Add chicken stock, Sam’s Cantina Style Salsa, olives, cilantro, and lime juice; mix well. Add the riced cauliflower and lightly fold. Cook for 2 or 3 minutes until the cauliflower gets tender. Taste and add salt, if needed.
From amerryrecipe.com