MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.
WEST AFRICAN-STYLE JOLLOF RICE WITH CHICKEN | SAINSBURY'S ...
Everyone has their version of this popular West African dish, so here’s ours. It’s filled with punchy, vibrant flavours and complements the equally spicy baked chicken perfectly.
Provided by Sainsbury's
Total Time 1 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard.
Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.
Pre-heat the oven at 190°C/fan 170°C/gas mark 5.
Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.
Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.
Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.
Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.
Nutrition Facts : Calories 427 calories, FatContent 12.0 grams, SaturatedFatContent 2.5 grams, SugarContent 8.4 grams, SodiumContent 810.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 4.4 grams, ProteinContent 20.0 grams
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