Recipes - print - Fiesta Chicken

Fiesta Chicken - Recipe

Mexican inspired flavors highlight this wonderful grilled chicken recipe featuring tender skinless chicken breasts topped with a delicious cilantro and chipotle puree dressing. A terrific dish for Cinco de Mayo celebrations.
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Fiesta Chicken Recipe
  • In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
  • Add chicken pieces, turning to coat all sides.
  • Seal or cover and refrigerate for 4 hours.
  • When ready to grill, remove chicken from marinade, discard marinade.
  • Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking time.
  • Place cooked chicken on platter and keep warm, covered with foil.
  • Place all the ingredients except oil, in blender or food processor. Blend until smooth.
  • Slowly add oil in thin stream while blender or processor is running and blend until all the oil is incorporated and vinaigrette is completely emulsified.
  • Will keep 3-5 days in refrigerator in airtight container.
*Note: For chipotle puree, take canned chipotle in adobo sauce and puree in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.
Prep Time: 4 hours
Cook Time: 10 minutes
Container: large sealable plastic bag, or shall glass dish, grill, dressing container
Servings: 4
-1/4 cup olive oil
-3 tablespoons lime juice
-2 tablespoons red wine vinegar
-2 tablespoons onion - finely chopped
-1 clove garlic - minced
-1/2 teaspoon sugar
-1/2 teaspoon dried oregano leaves
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon ground cumin
-3 boneless, skinless, chicken breasts
-1 tablespoon yellow onion - diced
-1 tablespoon garlic - chopped (about 2 cloves)
-2 tablespoons Dijon mustard
-1/4 teaspoon ground cumin
-1 tomato
-2 tablespoons cilantro - chopped
-2/3 cup seasoned rice wine vinegar
- black pepper - to taste
-1 teaspoon salt
-2 tablespoons honey
-2 tablespoons chipotle puree
-1/2 cup olive oil
Recipes - print - Big Flavor Black Beans

Big Flavor Black Beans - Recipe

This healthy Mexican bean dish is so full of flavor that it is sure to become a favorite side dish. The beans make a perfect ingredient for tacos or enchiladas.
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  • In stockpot, soak beans in enough water to cover, overnight.
  • The next day, add remaining ingredients, except salsa and salt.
  • Bring to a boil, stir.
  • Decrease heat to medium and cover. Simmer until the beans are slightly firm but tender in middle, about 1 1/2 hours. If the liquid evaporates before beans are cooked, add water, 1/4 cup at a time.
  • When beans are cooked, add salt.
  • Keep warm until ready to serve, or cool, cover and keep in refrigerator for up to 3 days.
  • Stir in salsa, if using, right before serving. Great with tacos, in enchiladas, or as a side with chips.
Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: stockpot
-16 ounces dried black beans
-6 cups water
-1 onion - diced
-2 cloves garlic - chopped
-1 tablespoon ground cumin - or more to taste
-2 teaspoons chili powder
-1 teaspoon chipotle chiles
-1/3 cup ketchup
-1 teaspoon oregano - dried
-2 teaspoons salt
- Salsa for extra flavor (optional)
Recipes - print - Red Rice

Red Rice - Recipe

You could also call this recipe “Mexican Rice” with its spicy blend of ingredients that enhance ordinary white rice, transforming it into an irresistible side dish.
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  • Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
  • Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
  • Turn over and grill 2-3 minutes more.
  • Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
  • In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
  • In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
  • Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
  • Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
  • Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
  • Great with salsa chicken, enchiladas, and tacos.
*Note: For chipotle purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.
Prep Time: 20 minutes
Cook Time: 30 minutes
Container: large grill pan, food processor
-8 Roma tomatoes
-1 tablespoon cilantro - chopped
-2 cups water
-1 clove garlic - chopped
-2 teaspoons chipotle purée*
-2 teaspoons salt
-1/3 cup olive oil (or canola oil)
-2 cups white rice - uncooked
-1/2 onion - chopped