FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP
I got this recipe from my brother-in-law who used to work at this wonderful restaurant. The recipe he gave me was for 4 times this amount. I reduced it and tested it twice with excellent results. It is the best tortilla soup I have ever had!
Provided by Grace Lynn
Categories Mexican
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Stock: Use a 16 quart stock pot and bring everything to boil.
- Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
- Drain and reserve broth only.
- Save chicken for another use or you can shred it and put it into the soup.
- Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
- Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
- Cook until the tortillas are dissolved.
- Use a blender and blend the soup when it's cooled.
- Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.
FIVE-STAR CHICKEN ENCHILADAS
Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
Provided by Debber
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare filling: mix filling ingredients; set aside.
- Preheat oven to 350.
- Pour enchilada sauce on a large dinner plate.
- Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
- Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
- Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
- Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
- Pop the pan into the oven for about 30 minutes.
- Serve with sour cream and guacamole.
- ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.
FIVE STAR CHICKEN GUMBO
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste that defies description. There is quite a bit of chopping involved, but you're doing yourself a serious disservice if you don't give this recipe a try. You can use Crawfish rather than shrimp. Crawfish are simply not plentiful where I now live, and shrimp are less expensive even when Crawfish are available.
Provided by EDMISTON99
Categories Cajun
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Put 5 bouillon cubes in 4 cups hot water to start desolving.
- season chicken with salt and pepper.
- heat oil in heavy bottomed dutch oven over medium-high heat.
- cook the chicken until browned just slightly on both sides and remove.
- add sausage and cook until browned, then remove.
- add 5 tbsp of butter and let it melt.
- slowly sprinkle the flour over the oil/butter mixture stirring constantly.
- cook over med heat, stirring consantly until the color of peanut butter.
- add onion, garlic, green pepper and celery and cook for about 10 minutes.
- add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
- cook, while stirring frequently, for about 10 minutes.
- add 4 cups hot water with bouillon cubes, whisking constantly.
- add chicken and sausage and green onions.
- bring to a boil, then reduce heat, cover and simmer for 45 minutes.
- add tomatoes and okra.
- cover and simmer for 1 hour.
- add shrimp and cook for 5 minutes.
- serve over equal parts rice.
Nutrition Facts : Calories 481.4, Fat 33.9, SaturatedFat 11.8, Cholesterol 143.2, Sodium 1736.4, Carbohydrate 20.8, Fiber 3.2, Sugar 7.3, Protein 23.9
FIVE STAR CHICKEN
We like to sop up the sauce with a side of our tasty Rice Pilaf.....
Provided by Butch Fertic
Categories Chicken
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
- 2. In a large skillet over medium-high heat, melt butter; saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
- 3. Add remaining ingredients to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low.
- 4. Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through.
- 5. If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet. We like to sop up the sauce with a side of our tasty Rice Pilaf!
- 6. Start Your Transformation Now! http://fertic13.SkinnyFiberPlus.com
FIVE-STAR CHICKEN ENCHILADAS
Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- MY NOTE: Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
- Prepare filling: mix filling ingredients; set aside.
- Preheat oven to 350.
- Pour enchilada sauce on a large dinner plate.
- Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
- Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
- Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
- Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
- Pop the pan into the oven for about 30 minutes.
- Serve with sour cream and guacamole.
- ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.
FIVE STAR CHICKEN
I got this from the web site of a UK Chinese Supermarket. Although the recipe calls for drumsticks, you can use wings or breast or whatever. Cooking time does not include time for marinading.
Provided by Patchwork Dragon
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Just mix all the marinade ingredients and pour over the chicken.
- Leave to marinade in the fridge for 4 hours, turning after 2.
- Cook on a medium heat (I put mine in the oven) until chicken is cooked. (when juices run clear).
- Do not cook on too high a heat as the sugar in the tomato sauce might burn.
Nutrition Facts : Calories 337.1, Fat 18.4, SaturatedFat 4.9, Cholesterol 157.7, Sodium 884.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 38.9
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