South American Chicken Casserole Recipe 465

COLD SOUTH AMERICAN CHICKEN & POTATO DISH

Steps:

• In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
• Add chicken, keep covered and simmer for 15 minutes or a bit longer.
• The chicken should be cooked through and the potatoes tender.
• Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
• Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.

SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)

Steps:

• On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
• Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
• Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
• Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.

SOUTH AMERICAN CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350F. Heat olive oil in a large sauté pan. Add onion and cook over medium heat until translucent and soft. Add chicken, raisins, green olives, chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole. Place corn kernels in a blender jar. Add milk and purée. Spread over chicken mixture. Sprinkle top with sugar. Bake 30 to 35 min. Then, if you really want to take the South American Chicken Casserole over the top, you can place the casserole under the broiler for 1 to 3 minutes, to caramelize the sugar.

SOUTH OF THE BORDER CHICKEN CASSEROLE

Steps:

• Blend together sour cream, cream cheese, cottage cheese.
• Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
• Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.