Mexicanconfettichickenstew Recipes

Steps:

• Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
• Add onion and garlic. Continue cooking, stirring often until onion is soft.
• Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
• Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
• Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
• Cut the lime in half and squeeze the juice into the pot.
• Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

Steps:

• Brown the chicken chunks until no longer pink in center. Add remaining ingredients and mix together in a large pot. You can add other vegetables of your choosing as well. Simmer for about 30 minutes or until warm all throughout. Serve topped with sour cream and cheese.

Steps:

• First-make the salsa-place onion, garlic cloves, jalapenos, and cilantro in the food processor and blend, then add 6 of the 12 roma tomatoes and blend, then add the other 6 and blend, add the juice of the 2 limes, cumin, salt, and pepper, and then blend and set homemade salsa aside.
• Next, heat up 2-3 tablespoons of olive oil, cube the chicken breasts and place them in the skillet carefully, sprinkle the taco seasoning in and cook till done.
• Next, when the chicken breast is cooked, add 3 cups of chicken broth, next add 3 cups of homemade salsa, then 2 cups of frozen corn, then 2 cans of black beans, and let simmer on low for about an hour.
• Optional-good served over rice, and/or sprinkled with cheese and/or tortilla strips to make it tortilla soup!

Steps:

• Preheat oven to 375.
• Mix oil and garlic.
• Arrange chicken and potatoes in a shallow roasting pan.
• Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
• Bake 25 minutes.
• Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
• Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
• Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
• Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
• Serve hot.
• Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

Steps:

• Sauté onion and garlic in oil.
• Add chicken pieces.
• Stir in remaining ingredients.
• Simmer about 25 minutes.