CHEESY SALSA CHICKEN WITH LIME, PRESSURE COOKER-STYLE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.) Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. Add the spices, salt & pepper, stir to combine for about 1 minutes. Add the salsa, tomato sauce, tomato paste and lime juice, and stir. Nestle the frozen chicken* into the sauce. Cover and lock the lid on and pressure cook, on high, for 12 minutes. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F. *If using thawed chicken, reduce the cooking time to 7 minutes. If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours. Preheat your broiler with the rack set two levels down, from the top. Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken. I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish. Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes. Garnish, if desired, with sour cream and green onion. Side dish serving suggestion: brown rice or black beans. To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F. Proceed with the directions on setting it in a baking dish and broiling the cheese.
CHEESY SALSA LIME CHICKEN RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Directions Using the browning/saute setting, add heat olive oil. Cook the onion garlic, cumin and chili powder until softened-- about 3 minutes. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°. Preheat the broiler and spray a small casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken. NOTES: Be sure to check the temperature of the chicken. I had to cook mine for about five more minutes. The chicken breasts were large and frozen. If using thawed chicken, reduce the time by about five minutes. Sprinkle 1 cup shredded cheese on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully. Garnish with cilantro and sliced green onion. Extra delicious served with rice.
PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 202mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
PRESSURE-COOKER SPICY LIME CHICKEN
This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER SALSA LIME CHICKEN AND RICE
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!
Provided by Mimi Lori
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
- Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
- Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 44.2 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 1.6 g, Protein 19 g, SaturatedFat 5.5 g, Sodium 1318.2 mg, Sugar 2.5 g
CHEESY CHICKEN AND SALSA SKILLET
Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 45.7 g, Cholesterol 80.9 mg, Fat 7.5 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 3.4 g, Sodium 861.3 mg, Sugar 5.6 g
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