Potatoes And Chicken Fiesta Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Steps:

• Steam cook your potatoes or oven bake. However you want to cook them up. Make sure they are individually wrapped in tinfoil and pierced with a fork or knife. Once they are cooked open the potato up and smash with a fork then place your cheese inside and wrap them back up. Cook them for 5 to 10 minutes longer.
• Cook up your diced chicken while cheese is melting in potatoes. Add your taco seasoning and 1 can of green chiles.
• Open up your potatoes and place in bowl. Top with chicken & chilies, salsa, a little more cheese if you want and some sour cream on top with a dash of Frank's hot sauce. Garnish with cilantro if you desire.
• Ready to eat.

Steps:

• Heat oven to 400°F. In 2-quart casserole, stir Sauce Mix, boiling water and milk with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• 1. Heat oven to 400ºF. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in remaining ingredients.
• 2. Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly).
• High Altitude (3500-6500 ft).
• Heat oven to 425ºF. Increase boiling water to 2 1/2 cups. Bake 55 to 65 minutes.

Steps:

• 1. Preheat oven to 400°F. Stir together potatoes, sauce mix and boiling water in ungreased 2-quart casserole.
• 2. Stir in remaining ingredients.
• 3. Bake uncovered 50 - 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly).