Skip to main content
delivery dates
cart
my login
reviews
Prepared Meals 
 

Send a Meal Blog

Wednesday, February 15 2017

Whether you need a simple dinner tonight, a Cinco de Mayo meal, or a solution for leftovers, versatile Mexican cooking has the answer. These delicious Mexican dinner will work for almost any occasion.

Ingredients

6 - cloves garlic, smashed
1/4 - cup olive oil
1 - teaspoon finely shredded orange peel
1/4 - cup orange juice
1 - 14 1/2 ounce can fire-roasted diced tomatoes, drained
1 - canned chipotle chile pepper in adobo sauce
Salt
4 - 5 ounces skinless boneless chicken breast halves
Ground black pepper
1 - tablespoon olive oil
1 - tablespoon snipped fresh oregano

Directions
In a small saucepan combine garlic and the 1/4 cup olive oil. Bring to simmering over low heat. Cook about 10 minutes or until garlic is softened and starts to brown. Remove from heat. Stir in orange peel and orange juice.
In a blender combine the garlic mixture, tomatoes, chile pepper, and 1/4 teaspoon salt. Cover and blend until smooth.
Sprinkle chicken with additional salt and black pepper. In a large skillet cook chicken in the 1 tablespoon hot oil over medium heat about 5 minutes or until browned, turning once. Drain off fat.

Add the orange juice mixture to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken is no longer pink (165 degrees F). Sprinkle with oregano before serving.
From the Test Kitchen
PORK IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 3, except use four 4- to 6-ounce boneless pork loin chops, trimmed, instead of the chicken breast halves. Add the orange juice mixture to pork in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or just until chops are slightly pink in the centers (145 degrees F). Let stand for 3 minutes before serving.

Nutrition analysis per serving: 333 calories, 27 g protein, 9 g carbohydrate, 21 g total fat (4 g sat. fat), 75 mg cholesterol, 1 g fiber, 5 g total sugar, 13% Vitamin A, 45% Vitamin C, 616 mg sodium, 4% calcium, 8% iron

SALMON IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the chicken breast halves. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in the 1 tablespoon hot oil for 3 to 4 minutes or until browned, turning once. Add the orange juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 9 to 11 minutes or until fish flakes easily when tested with a fork.

Nutrition analysis per serving: 350 calories, 24 g protein, 9 g carbohydrate, 24 g total fat (3 g sat. fat), 62 mg cholesterol, 1 g fiber, 5 g total sugar, 14% Vitamin A, 45% Vitamin C, 610 mg sodium, 5% calcium, 10% iron

Nutrition Facts (Chicken in Chipotle Mojo)
Per serving: 350 kcal cal., 21 g fat (3 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 91 mg chol., 725 mg sodium, 9 g carb., 1 g fiber, 5 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:15 pm   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.