Sante Fe Chicken Recipes

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SANTA FE CHICKEN



Santa Fe Chicken image

This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

Provided by LARavenscroft

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 limes, juice of
1/4 cup low sodium soy sauce
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 garlic cloves, minced
1 1/2 teaspoons honey
4 boneless skinless chicken breast halves

Steps:

  • Whisk together all ingredients except chicken.
  • Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
  • Cover and refrigerate for at least 1 hour.
  • Grill over medium coals for about 10 minutes on each side.

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTE FE CHICKEN



Sante Fe Chicken image

Categories     Chicken     Garlic     Poultry     Tomato     Braise     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons olive oil
6 chicken thighs
6 garlic cloves, chopped
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
1/2 cup low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce
1 15-ounce can golden hominy, drained

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SANTA FE CHICKEN PIZZA



Santa Fe Chicken Pizza image

A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.

Provided by Baz231

Categories     Chicken Breast

Time 30m

Yield 1 pizza, 2-4 serving(s)

Number Of Ingredients 26

2 -3 firm red, ripe Roma tomatoes (1 cm dice)
2 teaspoons fresh lime juice
1 teaspoon garlic, finely minced
1/2 teaspoon minced jalapeno
1 tablespoon chopped fresh coriander leaves (or cilantro)
300 g chicken breasts
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon honey
1 pinch cumin
1 pinch dried chili pepper flakes
1 tablespoon chopped fresh coriander leaves (or cilantro)
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 small red onion, peeled & sliced into 1/8 inch thick rings
1/4 teaspoon red wine vinegar
1 teaspoon soy sauce
1 large ripe unblemished Hass avocado
1 teaspoon fresh lime juice
1 tablespoon chopped spring onion (scallions)
1/2 teaspoon finely minced jalapeno
1 plain pizza crust (or pizza base)
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh coriander leaves (or cilantro)
1/2 cup sour cream

Steps:

  • TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
  • TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
  • TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
  • TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
  • TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).

Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2

SLOW COOKER SANTA FE CHICKEN



Slow Cooker Santa Fe Chicken image

Easy slow-cooker meal.

Provided by bdunk1998

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 7

1 (15 ounce) can black beans, drained
1 (14 ounce) can whole kernel corn
½ cup salsa
4 skinless, boneless chicken breast halves
½ cup salsa
1 (8 ounce) package cream cheese, cut into cubes
8 tortillas

Steps:

  • Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
  • Cook on High for 3 hours.
  • Add cream cheese to chicken mixture; cook another 30 minutes.
  • Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas & cheese are great in our Santa Fe Chicken Casserole!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 375ºF.
  • Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
  • Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 31 g

EASY SLOW COOKER SANTA FE CHICKEN



Easy Slow Cooker Santa Fe Chicken image

Easy slow cooker Santa Fe chicken. Serve over rice or tortillas with your favorite toppings.

Provided by Michelle Handrahan Henschell

Categories     Chicken Stew

Time 10h10m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fat-free chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) bag frozen corn
¼ cup chopped fresh cilantro
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or to taste
salt to taste
1 ½ pounds skinless, boneless chicken breast halves

Steps:

  • Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
  • Cook on Low for 9 1/2 hours.
  • Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
  • Continue cooking on Low for 30 minutes more.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 17.6 g, Cholesterol 43.9 mg, Fat 2.3 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 0.6 g, Sodium 548.4 mg, Sugar 1.3 g

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

  • In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

SANTA FE CHICKEN RECIPE



Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories     Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400°F.
  • Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  • Top with chicken and salsa.
  • Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

SANTA FE CHICKEN (FROM KRAFT FOODS)



SANTA FE CHICKEN (FROM KRAFT FOODS) image

Yield 6-8

Number Of Ingredients 9

1 1/2 cups instant white rice, uncooked
1 can (540 ml/19 fl. oz) black beans, rinsed
1 yellow pepper, chopped
1 can (284 ml/10 fl oz) condensed cream of chicken soup
1 soup can water
1/4 cup chopped cilantro
4 small boneless skinless chicken breasts
1/2 cup salsa
1 cup Kraft Tex Mex shredded cheese

Steps:

  • Heat Oven to 400 F. Combine rice, beans and peppers in 13/9 inch baking dish. Mix soup, water and cilantro; pour over rice mixture. Top with chicken and salsa Bake 35 mins. or until chicken is done . Top with cheese, bake 10 minutes more or until cheese is melted.

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