WHAT IS IN GROUND CHICKEN RECIPES

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GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...



Ground Chicken Tacos with Creamy Salsa Recipe | Sunny ... image

Provided by Sunny Anderson

Categories     main-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 26

2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or minced
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon (1 packet) sazon seasoning
1 pound ground chicken
2 teaspoons flour
1 cup chicken stock
12 taco shells, kept warm in a 200 degree oven
Shredded lettuce, for serving
Creamy Salsa, for serving, recipe follows
4 Roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
1 jalapeno, seeded and finely chopped
1 scallion, finely chopped
1 cup sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
1/2 teaspoon garlic powder
2 teaspoons fresh lime juice
Kosher salt and freshly ground black pepper

Steps:

  • In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.
  • Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.
  • Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. 

GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...



Ground Chicken Tacos with Creamy Salsa Recipe | Sunny ... image

Provided by Sunny Anderson

Categories     main-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 26

2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or minced
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon (1 packet) sazon seasoning
1 pound ground chicken
2 teaspoons flour
1 cup chicken stock
12 taco shells, kept warm in a 200 degree oven
Shredded lettuce, for serving
Creamy Salsa, for serving, recipe follows
4 Roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
1 jalapeno, seeded and finely chopped
1 scallion, finely chopped
1 cup sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
1/2 teaspoon garlic powder
2 teaspoons fresh lime juice
Kosher salt and freshly ground black pepper

Steps:

  • In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.
  • Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.
  • Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. 

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