Best Agave Jalapeno Chicken With Tomato Olivada Recipes

ROASTED CHICKEN BREASTS WITH JALAPENO AND TOMATOES

Steps:

• Preaheat oven 450.
• Arrange chicken skin side up in roasting pan and season with salt and pepper.
• In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
• Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

SLOW COOKED CHICKEN WITH TOMATILLOS, POTATOES, JALAPENOS AND FRE

Steps:

• Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
• Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
• Variations:.
• Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
• Oven Version:.
• Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.

CHICKEN IN AGAVE TOMATOES

Steps:

• Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, agave, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

CHICKEN WITH CREAMY JALAPENO SAUCE

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.

AGAVE-LIME GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in small bowl mix until well blended. Place chicken in shallow baking dish pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve and refrigerate remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.

AGAVE JALAPENO CHICKEN WITH TOMATO OLIVADA

Steps:

• In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture cover and refrigerate 1 hour. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.TOMATO OLIVADA:In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.