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South of the Border Pulled Chicken

South of the Border Pulled Chicken

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion, cut in half, then into thin slices
  • 3 cloves garlic, minced or pressed
  • 1 Teaspoon ground coriander
  • 1 Teaspoon ground cumin
  • 1 Teaspoon dried oregano
  • 1 Teaspoon chili powder
  • 1 Teaspoon smoked paprika (optional)
  • 1 Teaspoon chipotle chile in adobo (optional)
  • 1 3-4 Pound chicken, cut up, skin removed
  • 1 28- Ounce can crushed or diced tomatoes with their juice
  • Salt, to taste
  • Pepper, to taste

Directions

In a heavy saucepan large enough to hold all the chicken pieces in 1 layer, heat the olive oil over medium-high heat.

Add the onion, lower heat, and let onions sweat without browning, stirring occasionally for approximately 5 minutes.

Add the garlic, coriander, cumin, oregano, paprika, chili powder, and chipotle chile. Turn the heat up to medium-high, and stir until fragrant.

Add the chicken pieces, flesh side down, and the tomatoes. Bring to a boil.

Reduce to a simmer, cover partially, and cook for 90 minutes. The meat should start to pull away from the bone of the drumsticks.

Allow the chicken to cool enough to handle, then pull the meat from the bones with your hands or a fork.

Nutritional Facts

Servings4

Calories Per Serving671

Folate equivalent (total)40µg10%


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Recipe Summary

  • 2 cups AllWhites® egg whites
  • ½ cup milk
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns*
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (11 ounce) can corn niblets, drained
  • ½ cup chopped red bell pepper
  • 2 cups Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro

Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.


Watch the video: Ed Sheeran, Camila Cabello - South of the Border Lyrics ft. Cardi B (September 2021).