Best Chicken With Ranchera Salsa Recipes
SALSA CHICKEN RECIPE
This salsa chicken is so easy to make, with chicken breast that is seasoned, seared, then baked or simmered in your favorite salsa. Easy weeknight dinner!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet or pan to medium heat.
- Season the chicken breasts with paprika, garlic powder, basil, cayenne, cumin and salt and pepper. Sear them in the pan a couple minutes per side to lightly brown them.
- Preheat oven to 375 degrees F (190 C). Pour some of the salsa into the bottom of a large baking dish. Set the chicken breasts into the pan and cover with remaining salsa. Top with diced tomatoes and jalapeno peppers, if using.
- Bake the chicken for 30 minutes, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
- Remove from heat, cool slightly and serve.
Nutrition Facts : Calories 538 kcal, Carbohydrate 13 g, Protein 66 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 189 mg, Sodium 1310 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA RANCHERA
Provided by Ingrid Hoffmann
Categories appetizer
Time 40m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt.
- Serve with various chips and vegetables.
SALSA RANCH CHICKEN
This recipe came as a result of working nights several days in a row and really not wanting to drive to the grocery store when I awakened in the afternoon. The thawed chicken legs seemed so boring, so I mixed what I had together and my husband called me at work to say how good it was. I had a leftover microwaved piece the next morning and it was still good.
Provided by BogeysMom
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken leg quarters in baking pan.
- Sprinkle with cumin and chili powder.
- Mix together the ranch dressing, salsa, and sour cream and pour over chicken.
- Lay bacon slices over all.
- Bake at 350 degrees for about an hour or until bacon is brown and crisped on the edges.
Nutrition Facts : Calories 952.8, Fat 83.4, SaturatedFat 22.8, Cholesterol 206.1, Sodium 1593.3, Carbohydrate 9.2, Fiber 1.6, Sugar 4.4, Protein 39.9
SALSA RANCHERA
Provided by Julia Moskin
Categories easy, condiments, dips and spreads, side dish
Time 30m
Yield About 1 quart
Number Of Ingredients 7
Steps:
- In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
- In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
- Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 217 milligrams, Sugar 3 grams
CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE
A fortunate mistake in forgetting to marinate the chicken in additional ingredients made me come up with this last-minute preparation. It's chanterelle season in Oregon, and I love to use this wild mushroom as often as I can in the fall.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
- Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
- Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 637.1 calories, Carbohydrate 24.8 g, Cholesterol 160.8 mg, Fat 38.4 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 22.9 g, Sodium 336.9 mg, Sugar 6.2 g
CHICKEN RANCHERO
I do not remember where this recipe came from, originally it called for beef chuck. I've modified it and now make it with chicken. It's always well received at my house. You can make it mild or hot, depending on the type of salsa you choose. Serve with a salad and some warmed up tortillas.
Provided by Simply Chris
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken over medium heat,in olive oil about 5 minutes.
- Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes).
- Add garlic, green chiles and broth.
- Bring to boiling.
- Reduce heat and simmer, covered for 30 minutes.
- Stir in salsa.
- Bring to a boil.
- Remove from heat.
- Gently fold in cubed cheddar cheese.
- Serve immediately over beds of rice.
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