Time 30m Number Of Ingredients 13 Steps:
Heat oil in a wide non-stick pan over medium heat. Add the chicken, garlic paste, ginger paste, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, salt, pepper and mix everything together. Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked. Remove the lid and let it cook for a few more minutes When the water has almost evaporated, lower the the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute. Garnish with jalapenos and green onions. Serve immediately with rice. Enjoy!
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet. In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet. In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened. Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.
Yield 4 servings Number Of Ingredients 14 Steps:
Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside. In a small bowl, combine cornstarch and 1 tablespoon water; set aside. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken. Serve immediately, garnished with sesame seeds and cilantro, if desired.
Time 25m Yield 4 servings (2 cups sauce). Number Of Ingredients 11 Steps:
Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Number Of Ingredients 8 Steps:
In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes. Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels. Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.
Time 25m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
Melt butter in a skillet. Add lemon juice, worchestershire sauce, and jalapeno to taste (best to use mild - more flavor, less hot), salt and pepper to taste. Add chicken, simmer about 10-15 minutes, or until chicken is thouroughly cooked. Can thicken sauce slightly with flour. Best way is to dredge chicken in flour before adding to skillet. Serve over rice.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers. Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl. Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket. Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt. Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.
Time 1h50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it’s a paste. Pat the chicken dry and place breast-side up on a rack in a large roasting pan. Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don’t accidentally pierce the skin. Spread about 1/2 of the jalapeno paste under the skin. Tie the legs together and spread the rest of the paste on the outside of the chicken. Pour the chicken broth and wine into the roasting pan. Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan. Optional After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.
Yield Serves 2; can be doubled Number Of Ingredients 5 Steps:
Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl. Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer. Transfer chicken to plates. Spoon glaze in saucepan over and serve.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.
