How To make Fiesta Chicken
2 Chicken breasts; Whole,
Boned & skinned 1/4 c Flour; all purpose
3 Peppers; red and/or green
1 tb Oil
1 tb Butter
Garlic Salt, optional Salt, dash Pepper, dash 1/2 c Chicken broth or white wine
1 Chicken bouillon cube
Dissolved in 1/2 c hot wtr Rinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess. Rinse peppers, remove seeds and membranes. Slice. Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm. Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan. Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine. Add chicken and peppers to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions. Tips: You may add some crumbled cooked bacon over dish before serving. You may also substitute garlic powder with 2 green onions, sliced. Sprinkle over ready dish. ~--
How To make Fiesta Chicken's Videos
One Pan Fiesta Chicken and Rice
A healthy, easy one-skillet dinner that is ready less than 30 minutes! With chicken, black beans, and southwest ranch flavor, this Fiesta Chicken casserole recipe is sure to become a family favorite.
Find the free, printable version of the recipe with all ingredients and directions here:
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Fiesta Chicken Crockpot Recipe
This recipe is sooooo easy! You can use raw, frozen or unfrozen chicken. You dump it all in the crockpot, sprinkle the dip packet over it all, and then cook it on high for 4 hours or 6 on low. Then shred the chicken with forks and mix it all up. It looks a little sketchy at this point, but don’t worry. Then we make rice, and serve this over the rice using tortillas to scoop it up OR you can just make chicken tacos. So many choices!
Fiesta Chicken Crockpot Recipe
4 chicken breast (frozen or raw)
1 packet Fiesta Ranch dip (by the salad dressing)
1 can black beans (drained and rinsed)
1 can Rotel
1 can corn not drained
1 block cream cheese
Cook on high in the slow cooker for 4 hours or 6 on low. Shred with forks and eat over rice with tortillas.
If using the Instant Pot, use raw chicken. Cover the chicken with the ingredients listed. Press the poultry button then add 5 minutes to cook the chicken for a total of 20 minutes (some prefer 25 minutes).
The Instant Pot will release the pressure. Your chicken will be ready to shred and serve!
If it is a little soupy that is ok. Leave the lid off for a little bit and the liquid will disappear. I think it is good with a little sauce though personally.
One Pot Mexican Chicken & Rice
Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! Readers love that it's finished in the oven. No need to worry about a scorched base!
Makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. Serve it as a side for your next meal. It's so delicious, no one will complain
PRINT RECIPE:
Mexican Shrimp Bowl
Mexican Shrimp Bowl ????????????
These were loaded to the max with flavor using simple ingredients! Also super quick and easy to make.. you gotta love it damn it! Once you take a bite, you're not going to wanna stop.. seriously so damn good!
FULL RECIPE ⬇️
INGREDIENTS
- 1 lb XL peeled & deveined raw shrimp of choice.
- 2 tbsp of extra virgin olive oil
- @flavorgod Taco Tuesday seasoning or any taco seasoning of choice.
(Link + discount code in bio)
- Cooked Jasmine Rice
Corn & Black Bean Salsa
(Combine all ingredients)
- 1 cup roasted yellow corn (cooled)
- 1 cup black beans (strained and rinsed)
- 1/2 cup finely diced red onion
- 1/2 cup finely diced pablano pepper
- 1/2 cup finely diced tomatoes
- 1/2 cup fresh chopped cilantro
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- Salt to taste
- Garlic powder to taste
Creamy Cilantro Lime Sauce
(Blend all ingredients together)
- ~1 cup light sour cream
- ~1 tbsp extra virgin olive oil
- Zest of 1/2 a lime
- Juice of 1/2 a lime
- 2 cloves of galric
- 1/2 bunch of cilantro
- Salt to taste
Note: Adjust ingredients to your liking and only add 1-2 tbsp of water at a time until you reach desired thickness.
DIRECTIONS
1. Prepare the corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes mixing frequently then add to a bowl and let cool. While corn is cooling, prepare other ingredients. Combine all and place in fridge.
2. Prepare the creamy cilantro lime sauce and place in fridge.
3. Prepare the shrimp. Make sure they're clean and all the shell is removed then add to a large bowl with olive and taco seasoning. Mix till welll combined.
4. Cook shrimp in large greased skillet over medium high heat for 2-3 min per side. Be careful to not over cook.
5. Assemble your bowl & ENJOY! ????????
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Slow Cooker Fiesta Chicken and Rice Casserole
Recipe: