Best Flat Belly Mexican Chicken Wpepita Sauce Recipes

FLAT BELLY - MEXICAN CHICKEN W/PEPITA SAUCE RECIPE - (4.5/5)

Steps:

• 1.) Heat the oil in a large nonstick skillet over med-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium heat, stirring occasionally, for 3 minutes or until the vegetables have softened. 2.) Add the flour and black pepper. Stir so the flour thoroughly coats the vegetables. Add the broth and cook, stirring constantly, for 2 minutes or until thickened. Add the chicken. Cover and simmer for 10 minutes or until the chicken is cooked through. Add the pumpkin seeds and stir into the sauce.

PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES

Steps:

• For chicken:
• Preheat oven to 350 degrees F.
• Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
• For corn cakes:
• In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
• For mango sauce:
• In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
• To Serve:
• Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

CHICKEN WITH PEPITA SAUCE

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

FLAT BELLY - CHICKEN W/ROMESCO SAUCE RECIPE - (4.6/5)

Steps:

• 1.) Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside. 2.) Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat. 3.) Return the chicken to the skillet. Cover and simmer for 10 minutes or until a thermometer inserted in the thickest portion registers 165 degree F.