Cotton Bowl Chicken With Peppers And Corn Chips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN, PEPPER AND CORN STIR-FRY



Chicken, Pepper and Corn Stir-Fry image

An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces
1 large egg white
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon plus 2 teaspoons cornstarch
5 teaspoons low-sodium soy sauce
Kosher salt
1 tablespoon sugar
Freshly ground black pepper
4 tablespoons peanut or vegetable oil
2-inch piece ginger, sliced paper thin
5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated
2 red bell peppers, sliced
1 cup frozen corn kernels, thawed
Cooked brown rice, for serving

Steps:

  • Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
  • Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
  • Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 640 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams

GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS



Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips image

Categories     Salad     Chicken     Fry     Marinate     Backyard BBQ     Lunch     Lime     Corn     Arugula     Bell Pepper     Grill     Chill     Grill/Barbecue     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 16

For the chicken
2 boneless chicken breasts with the skin (about 1 1/2 pounds), halved
1/2 cup fresh lime juice
1 teaspoon dried orégano, crumbled
vegetable oil for brushing the chicken
For the tortilla crisps
4 corn tortillas, cut into long thin triangles
vegetable oil for frying the tortillas
2 cups cooked fresh corn kernels (cut from about 4 ears)
1 large red bell pepper, diced
3 scallions, sliced thin
2 tablespoons fresh lime juice, or to taste
1 tablespoon finely chopped fresh orégano or 1 teaspoon crumbled dried, or to taste
1/2 teaspoon ground cumin, or to taste
1/4 cup olive oil
1 bunch of arugula, washed well and spun dry

Steps:

  • Prepare the chicken:
  • In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
  • Make the tortilla crisps while the chicken is grilling:
  • In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
  • In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

CRUNCHY CORN-CHIP CHICKEN



Crunchy Corn-Chip Chicken image

Seems you can coat chicken with just about anything. Case in point: this recipe in which chicken is coated with crushed corn chips. When baked, the chicken is crunchy and delicious. And look for variations at the end of the recipe! Recipe is from Gooseberry Patch.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 chicken breasts, boneless and skinless
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1 (1 1/4 ounce) package taco seasoning mix
2 cups barbecue corn chips, crushed

Steps:

  • Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
  • In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
  • Variations:
  • 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
  • 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
  • 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
  • 4. For a spicy kick, add a can of canned chili peppers.
  • 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.

CORN CHIP-CRUSTED CHICKEN



Corn Chip-Crusted Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, quartered
Kosher salt
1 head broccoli, florets and tender stems chopped (about 4 cups)
3 cups corn chips (about 6 ounces)
4 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
3/4 cup sour cream
1/2 cup grape tomatoes, halved
1 tablespoon extra-virgin olive oil
1 scallion, thinly sliced
1 tablespoon finely chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
  • Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
  • Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.

Nutrition Facts : Calories 710, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 809 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 55 grams, Sugar 6 grams

More about "cotton bowl chicken with peppers and corn chips recipes"

COTTON BOWL CHICKEN WITH PEPPERS AND CORN CHIPS RECIPE
Jul 8, 2015 - A make ahead meal, ideal for after the game supper or potluck or hungry teens. I use mild Ortega green chiles but you can use hotter chiles if you wis
From pinterest.com


CREAMY CHICKEN AND CORN CHILI - THE PIONEER WOMAN
Aug 20, 2024 Step 1 Heat the olive oil in a large pot over medium heat. Add the onion, garlic and poblanos and cook until softened, 4 to 5 minutes. Add the cumin, paprika, chili powder, salt and a few grinds of pepper and stir to fully …
From thepioneerwoman.com


CREAMY CHICKEN, CORN & POBLANO SKILLET CASSEROLE - EATINGWELL
Jul 22, 2024 Add cumin, paprika and the remaining 1 tablespoon oil to the skillet; cook over medium heat, stirring constantly, until fragrant and bubbling, about 15 seconds. Add onion, …
From eatingwell.com


COTTON BOWL CHICKEN WITH PEPPERS AND CORN CHIPS RECIPE
Get full Cotton Bowl Chicken With Peppers and Corn Chips Recipe ingredients, how-to directions, calories and nutrition review. Rate this Cotton Bowl Chicken With Peppers and Corn Chips …
From recipeofhealth.com


SOUTHWEST CHICKEN BOWLS [SPICY CHIPOTLE] - HEAVENLY SPICED
Feb 14, 2024 Season and cook the chipotle chicken. Spray/drizzle oil on both sides of the chicken. Season the chicken with chipotle chili powder, salt, and pepper. You can either cook …
From heavenlyspiced.com


BEST MEXICAN CORN & CHICKEN BOWLS RECIPE - DELISH
Sep 10, 2024 Step 1 In a large zip-top plastic bag or bowl, combine jalapeño, garlic, cilantro, lime juice, honey, salt, and 1/3 c. oil. Add chicken and toss to coat. Seal bag or cover bowl and marinate at ...
From delish.com


CORN CHIP CRUSTED CHICKEN – CONSTANTLY COOKING WITH …
1 1/2 – 2 cups (340 g – 450 g) finely crushed corn chips. 2 tablespoons (60 mL) melted butter. Method. Combine the buttermilk, pepper and hot sauce in a bowl and stir until evenly combined. Slice the chicken breasts in half to create two …
From constantlycooking.com


SIMPLE CHICKEN WITH PEPPERS & ONIONS - LAURA FUENTES
Sep 29, 2022 Add butter and 1 tablespoon of oil to the pan. Once the butter is melted, add the chicken to the pan. Cook the chicken. Cook the chicken breasts for 7 minutes, flip, and cook the other side for an additional 7 to 8 minutes; …
From laurafuentes.com


BEST CHICKEN, PEPPER AND CORN STIR-FRY RECIPES - FOOD …
Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine …
From foodnetwork.ca


COTTON BOWL CHICKEN WITH PEPPERS AND CORN CHIPS – RECIPE WISE
Cotton Bowl Chicken with Peppers and Corn Chips is a comfort food dish that is popular in the southern United States. The inspiration for the dish comes from the Cotton Bowl football …
From recipewise.net


COTTON BOWL CHICKEN WITH PEPPERS AND CORN CHIPS RECIPES
3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces: 1 large egg white: 2 tablespoons Chinese rice wine or dry sherry
From tfrecipes.com


CHICKEN POBLANO SOUP WITH CORN - THE LEMON BOWL
Sep 23, 2024 Step 6. In the same pot, add a bit more olive oil and add the diced onion and minced garlic. Step 7. Add the poblano peppers and continue cooking until all softened and caramelized. Then add the chicken back to the pot. Step …
From thelemonbowl.com


STREET CORN CHICKEN RICE BOWL - THE WOODEN SKILLET
Aug 7, 2023 Combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper red onions and cotija cheese in a large bowl. Stir to combine. Taste and add additional lime juice, chili powder, feta or any other …
From thewoodenskillet.com


SKILLET CHICKEN BREASTS WITH CORN, PEPPERS, AND SCALLIONS
Jul 22, 2020 Preheat the oven to 425. Add the olive oil to a large metal skillet and heat on medium-high heat. Season the chicken breasts all over with lots of salt and pepper and then place, skin-side down, in the skillet. You should hear …
From amateurgourmet.com


CHICKEN FAJITA BOWL (GREAT FOR MEAL PREP) - LITTLE SUNNY …
Nov 16, 2022 Cook for 2-3 minutes per side or until the internal temperature of the chicken reaches 165°F/74°C. Remove from the skillet onto a cutting board and allow to rest for 5 minutes before slicing. Build 4 fajita bowls. Add one …
From littlesunnykitchen.com


YUMMY CHICKEN STUFFED PEPPERS | EASY WEEKNIGHT DINNER RECIPE
2 days ago Step 4. Spread red sauce on the bottom of a 9×13 inch baking dish. Step 5. Fill each pepper ¾ of the way full with the chicken and rice mixture, then top with cheese. Step 6. Bake …
From dontwastethecrumbs.com


COTTON BOWL CHICKEN WITH PEPPERS AND CORN CHIPS
113 grams ortega mild green chilies, chopped 355 milliliters colby-monterey jack cheese, shredded 2 larges chicken breasts, cooked, chopped 595 grams package frito corn chips 610 …
From fooddiez.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #mexican     #easy     #beginner-cook     #fall     #kid-friendly     #summer     #dietary     #one-dish-meal     #seasonal     #meat     #pasta-rice-and-grains     #taste-mood     #4-hours-or-less

Related Search