Stir Fried Jalapeno Lime Chicken Recipes

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CHICKEN WITH CREAMY JALAPENO SAUCE

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 11



Chicken with Creamy Jalapeno Sauce image

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13



Braised Chicken with Tomatillos and Jalapenos image

Steps:

  • For the chicken: Preheat the grill.
  • Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
  • Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
  • Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
  • Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
  • While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
  • Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
  • Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
  • Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
  • Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
  • For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
  • Remove the chicken from the pan and stir in the cilantro.
  • Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
  • Beverage Pairing Suggestion: Light Lager

6 tomatillos, husked
2 jalapenos
Extra-virgin olive oil
4 chicken thighs, trimmed of excess fat and skin
4 chicken legs
Kosher salt
1 large Spanish onion, cut into 1/4-inch dice
3 cloves garlic, smashed and finely chopped
2 cups chicken stock
2 limes, zested and juiced
1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup sour cream
2 limes, zested and juiced

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