Best Chicken With Fire Roasted Tomatoes Recipes

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CHICKEN WITH FIRE ROASTED TOMATOES

Steps:

• 1. In a plastic Zip Lock bag mix the black pepper, oregano, garlic powder, garlic salt and onion powder. Add chicken, a few pieces at a time to coat.
• 2. Heat 2 tablespoons olive oil in oven safe skillet over medium heat.
• 3. Place thighs skin side down. Cook 10 minutes (moving occasionally) turn and cook an additional 7 minutes. Remove chicken to platter.
• 4. Sauté red onion and sliced (julienne) green bell pepper until tender.
• 5. Add ¼ cup white wine with additional salt, pepper and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
• 6. Mix 1 can Diced Fire Roasted Tomatoes and 1 can diced oregano and garlic tomatoes. Add red pepper flakes to tomato mixture. Pour over chicken.
• 7. Place oven safe skillet in a 350° pre-heated oven for 60 minutes or until chicken is no longer pink or internal temp. reaches 180° (Thighs) 170° (Breast). Checking and basting every 15 minutes during the first 45 minutes. During the last 15 minutes add ¼ cup shredded Mozzarella. Bake until melted. Top with fresh chopped chives if desired.
• 8. Serve with fettuccine,a vegetable and some great french bread

CHICKEN WITH FIRE-ROASTED TOMATOES

Steps:

• Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

FIRE-ROASTED TOMATO CHICKEN WITH COTIJA BUTTERNUT SQUASH AND ROASTED POBLANO

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip roasting step. If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-3 minutes, then roasting, seared side up, until fish reaches minimum internal temperature, 7-10 minutes. If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. 1 Start the Vegetables Halve any large butternut squash pieces to roughly match smaller pieces.Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.While squash roasts, prepare ingredients. 2 Prepare the Ingredients Mince cilantro (no need to stem).Peel and mince shallot.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry, and season both sides with seasoning blend. 3 Finish Vegetables and Cook Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.Carefully, remove baking sheet from oven and flip squash. Add poblano and push to one side. Baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While vegetables and chicken roast, make sauce. 4 Make the Sauce Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner. Stir in cilantro until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese. Bon appétit!

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
• Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
• In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
• Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

CHICKEN WITH FIRE ROASTED TOMATOES

Steps:

• Heat olive oil in large heavy skillet and swirl to coat. Add chicken breasts and brown on each side. Remove chicken from pan and add garlic, chilis and onion. Saute until soft. Add vinegar, cumin, salt, tomatoes, tomato sauce and broth and bring to boil. Add beans and rice, stir to mix. Add chicken back to pan and simmer until chicken, beans and rice are tender, about 20 minutes. Add cilantro to pan and serve with flour tortillas.

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
• Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
• Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.