Best Picante Chicken Recipes

PICANTE CHICKEN

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

CHICKEN PICANTE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

TEXAS TWO-STEP CHICKEN PICANTE

Steps:

• Mix sauce, sugar and mustard.
• Place chicken in 2 quart shallow baking dish.
• Pour picante sauce mixture over chicken.
• Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.

EASY CHICKEN PICANTE

Steps:

• Mix the salsa, mustard and lime juice in a large bowl or ziploc bag.
• Add the chicken, turning to coat with the marinade. Let it marinate in refrigerator at least 30 minutes.
• Melt butter in a large skillet over medium heat until foamy.
• Drain chicken saving the marinade. Add chicken to skillet in a single layer. Cook 10-15 minutes till the chicken is a light brown on both sides. Add the reserved marinade to skillet and cook 5-10 minutes or until chicken is done.
• Remove chicken to a serving platter; keep warm. Boil marinade in skillet over high heat 1 minutes; pour over chicken. Top with sour cream and chopped green onions.

PICANTE CHICKEN RICE BURRITOS

Steps:

• To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.
• To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
• Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

PICANTE CHICKEN ENCHILADAS

Steps:

• 1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce mixture, chicken and cheese in a large bowl. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350 6;F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion. TIP Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)

Steps:

• 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
• 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
• 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
• 4. Remove chicken from refrigerator and cut up vegetables.
• 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
• 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
• 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
• 8. Serve Hot chicken with vegetables over top.
• 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.

CROCK POT PICANTE CHICKEN

Steps:

• Cut excess fat off chicken breasts and place in crock pot.
• Pour salsa or picante sauce over chicken.
• Cook on low 5-6 hours.

SIMPLE SLOW COOKER PICANTE CHICKEN

Steps:

• Place chicken breasts in a slow cooker, with the bell pepper rings over top of the chichen.
• Combine picante, brown sugar, and mustard, and spoon over top of the chicken.
• Cover and cook for 4 1/2 hours.

PICANTE CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

PICANTE MARINATED CHICKEN

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

TEXAS TWO-STEP CHICKEN PICANTE

Steps:

• 1. Place chicken in a 2-quart shallow baking dish. Mix picante sauce, sugar and mustard. Pour over chicken.
• 2. Bake at 400 for 20 minutes or until chicken is no longer pink. Serve with hot cooked rice if desired.

PICANTE CHICKEN ENCHILADAS

Steps:

• Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
• Stir the picante sauce mixture, chicken and cheese in a large bowl.
• Spoon about1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.

SKILLET CHICKEN PICANTE

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

EASY PICANTE CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Place thawed chicken in greased 9" x 13" baking dish and lightly salt/pepper, if desired.
• Bake chicken for 30 minutes and remove.
• Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken).
• Spread salsa over chicken.
• Bake another 10-15 minutes.
• After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute.
• (I found that the cheese browns nicely if you run it under the broiler for a short time.).

PICANTE-DIJON GRILLED CHICKEN

Steps:

• Flatten chicken breasts to about 1/2-in. thickness; set aside. In a small bowl, combine picante sauce, mustard and sugar., Place chicken over medium-hot heat; brush generously with sauce. Grill about 6-8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.

TEXAS 2-STEP CHICKEN PICANTE

Steps:

• Put chicken in a 2 qt.
• shallow baking dish.
• Mix picante, sugar& mustard.
• Pour over chicken.
• Bake@ 400 for 25 minutes.
• Serve w/ rice.

CHICKEN SAUCE PICANTE

Steps:

• Put oil in a large pot and heat to a high temperature. Turn down heat to low and add the flour. Stirring constantly, cook to make a roux a medium to dark brown color then add the tomato paste. If you cook to fast, it will burn easy. Once it is to the correct color and the tomato paste has been added, then add the yellow onions and bell pepper. Cook for about 2 minutes in the roux then add the chicken and garlic and cook another 2 minutes. Be sure to continually stir at this point. You can also add sausage now if you want, but be sure it is heavily smoked. Now is the time to add the water, salt, pepper, cayenne, green onion, and parsley. Bring to a slow boil and simmer for about 1 hour stirring occasionally. Serve over Aromatic Rice like a soup and a large scoop of rice in the middle of the bowl. ENJOY because it the real thing without going to Louisiana. You can make this Sauce Picante with Shrimp, and Turtle as the meat also. Use as much meat as you like.

PICANTE CHICKEN

Steps:

• In a large skillet or wok, saute chicken in oil for 10-12 minutes or until juices run clear. Add onion, celery and pepper; saute until crisp-tender. Add picante sauce, lemon-pepper and salt if desired; simmer for 30 minutes. Serve with rice if desired.

PICANTE CHICKEN WINGS

Steps:

• Preheat oven to 375°F.
• Combine 3/4 cup picante sauce with catsup, honey and cumin.
• Pour over wings, cover and marinate in refrigerator 1 hour or more, turning at least once.
• Place wings on a foil lined broiler pan, reserving marinade.
• Bake 30 minutes.
• Baste with marinade, bake 15 minutes, brush with marinade and bake another 15 minutes.
• Turn heat up to broil, place pan 6 inches from broiler, cook 2 minutes per side.
• Combine 1/4 cup picante sauce with sour cream and serve with wings.