Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
- - - - - - - - - - - - - - - - - -

Curried Chicken Salad with Pita Sandwiches

You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.

* Exported from MasterCook *

CURRIED CHICKEN SALAD PITA SANDWICHES

Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens

In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.

- - - - - - - - - - - - - - - - - -

Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)


* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
- - - - - - - - - - - - - - - - - -

Chicken Chili Verde Tacos

Early morning musings. Which product have I not given much attention to? Hmmm? My tomatillo salsas, come to mind. (I should be careful here, no coffee flowing through my veins yet.)There is no added sugar, and they pair themselves wonderfully with poultry, fish and seafood. Here is a quick easy recipe for the harried cook.

* Exported from MasterCook *

Chicken Chili Verde Tacos

Recipe By : "Sunset 30 Minutes or Less Cookbook"
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cabbage (red or green or
both)
1 cup lightly packed cilantro leaves
1 cup Garlic Tomatillo Salsa or MangoTomatillo Salsa
1 pound boneless -- skinless chicken breasts
1 teaspoon vegetable oil
1 large onion (about 1/2 pound)-slivered lengthwise
3 cloves garlic -- minced or pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas (each 7" to 9" diameter)
1/2 cup shredded jack cheese

In a serving bowl, combine cabbage, cilantro, and salsa; set aside. Rinse chicken, pat dry, and cut crosswise into 1/2" wide strips. Heat oil in a wide
nonstick drying pan over medium-high heat. Add onion and garlic; cook, stirring often, for 2 minutes. Increase heat to high and add chicken. Cook, stirring often, until chicken is no longer pink in center; cut to test (4-6 minutes). Add cumin and oregano; stir for 15 more seconds. Spoon chicken into a serving dish and keep warm. Wrap tortillas in a cloth towel and microwave on HIGH for about 1-1/2 minutes or until heated through. To assemble tacos, spoon cabbage mixture, chicken mixture, and cheese into tortillas; fold to enclose.

- - - - - - - - - - - - - - - - - -

Barbecued Chicken Sandwiches

With Spring just around the corner, it's time to dust off your barbecue. This delicious sandwich is easy to make, and always get rave reviews. Be sure to toast the rolls.

* Exported from MasterCook *

Barbecued Chicken Sandwiches

Recipe By : Cindi Reiss
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
4 large onion rolls -- sliced in half
4 thick slices swiss cheese
1 bunch cilantro -- leaves only
1 red onion -- thinly sliced
Thai BBQ Sauce or Chipotle BBQ Sauce
salt and pepper

Pound the chicken breast halves until they are about 1/4-inch thick. Brush with barbecue sauce and season with salt and pepper, set aside. Coarsely chop cilantro leaves. Place chicken breast halves on grill and cook until done, brushing with bbq sauce as needed. While chicken is cooking, place onion rolls on grill to toast. During the last few minutes of cooking time, place cheese slices on chicken to melt. Assemble sandwiches, placing a chicken breast half on a bun, spread about a tablespoon of bbq sauce on breast, sprinkle with cilantro, top with sliced onion, and put on top bun half.
Serves 4.

- - - - - - - - - - - - - - - - - -

Curry Mustard Chicken with Panko Crust

Here is a chicken entree nice enough for company, and easy enough for a busy weeknight. Serve with a rice pilaf.

* Exported from MasterCook *

CURRY MUSTARD CHICKEN WITH PANKO CRUST
Recipe By : Adapted from a Sunset recipe by Dawn
Serving Size : 6-8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup melted butter
1/4 cup Curry Mustard
2 cloves garlic -- minced or pressed
1/2 cup panko crumbs (Japanese-style crumbs)
1 1/2 tablespoons minced fresh parsley
8 boned chicken breast halves -- skinned

Mustard Sauce:
1/2 cup mayonnaise
1/4 cup Curry Mustard

In a large bowl, whisk together melted butter, 1/4 cup mustard, and garlic. In another bowl, mix panko and parsley. Turn chicken breast halves in butter mixture to coat completely. Lift out and dip rounded side of each breast into panko mixture. Place breasts, crumb side up, in a single layer in a 10 x 15-inch rimmed baking pan. Bake in a 500 degree oven until crumbs are golden and chicken breasts are are white in center of thickest part (cut to test), about 15 minutes. Place 1 chicken breast on each dinner plate. Serve whole, or cut crosswise into thick slices. Accompany breasts with Mustard Sauce.
Serves 6 to 8.

- - - - - - - - - - - - - - - - - -

BBQ Chicken Pizza

This is a knock-off of one of the most popular "specialty pizzas" being served. This can be assembled ahead of time and baked when you are ready to eat.

* Exported from MasterCook *

BBQ CHICKEN PIZZA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cooked chicken breast halves -- coarsely shredded
1/2 cup Jan's Thai BBQ Sauce
8 ounces Gruyere or Swiss cheese -- grated
16 ounces pizza crust -- Boboli
3/4 can red onion -- thinly sliced
1 green onion -- chopped
fresh cilantro

Place baking sheet on rack in oven and preheat oven to 450 degrees. Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes before cutting.
Serves 4.

- - - - - - - - - - - - - - - - - -

Overnight Layered Curry Chicken Salad

This is a wonderful easy salad to make ahead of a luncheon or potluck. Mix and match ingredients that you like. This is a very versatile salad. You could also substitute shrimp or crabmeat for the chicken breasts.

* Exported from MasterCook *

Overnight Layered Curry Chicken Salad

Recipe By : Adapted from the Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups romaine lettuce, torn into bite-size pieces
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag frozen petite sweet peas -- thawed
2 cups mayonnaise
1 cup Mango Chutney or Pineapple Chutney
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart bowl. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. Next sprinkle peas on top. In a bowl, stir together mayonnaise, chutney, and curry powder together. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.
Makes 10-12 servings.

- - - - - - - - - - - - - - - - - -