Sassy Chicken Recipes

ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)

Steps:

• First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
• In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
• Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
• Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
• Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
• Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
• Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

SASSY CHICKEN

Steps:

• Preheat oven at 350°F.
• Place chicken (I prefer split breast without skin) in coverable oven-safe dish.
• Combine ketchup, worcestershire sauce, onion, and green peppers.
• Pour this mixture over the chicken and ensure complete coverage!
• Cover and bake for 1 to 1 1/2 hours stirring once after 30 minutes.
• It is done when a fork can effortlessly pull the meat off.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

SASSY CHICKEN ENCHILADAS RECIPE

Steps:

• 1. Turn on skillet to med-med high heat. Spray with non-stick spray.
• 2. Brown chicken about 2-3 mintues each side, then add minced clove of garlic, tomatoes and chiles (with juice) and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
• 3. Turn off heat and shred the chicken. (I leave it in the pan, saves a dish and keeps it warm)
• 4. Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 T. shreeded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
• 5. Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.