Chimichangas is one of the favorite Mexican dishes. A chimichanga is a tortilla filled with chicken and cheese filling. It is wrapped like a burrito and deep-fried in a heated oil. It is best served with a variety of dipping sauces. Serve it with your favorite side dishes like guacamole and salsa.
Ingredients:
• 1-1.5 lbs cooked seasoned chicken (chopped)
• 6-8 oz mozzarella cheese (shredded)
• 1 x 4 oz can of green chilies (drained)
• 8-10 large flour tortillas
• some oil for deep frying
Dipping Sauce:
• 1 small avocado
• 2 tbsp jalapeno juice
• 2 tbsp chopped pickled jalapenos
• 1 cup Mexican table cream
• 2 tbsp ranch seasoning
Instructions:
Prepare a large mixing bowl.
Add chopped cooked chicken into the bowl.
Add shredded mozzarella cheese and green chilies.
Mix the filling well to combine.
Set aside.
Microwave large flour tortillas for a minute.
Once done, lay a tortilla on a work surface.
Divide the filling into 8-10 equal portions to make 8-10 chimichangas.
Place the filling in the middle of the tortilla.
Wrap it like a burrito.
Do the same with the rest of the filling and tortillas.
Place them on a baking tray or plate.
Set a frying pan over medium-high heat.
Add some oil and let it heat.
Fry the chimichangas for 1-2 minutes on each side or until golden brown.
Once done, remove from the pan and transfer to a plate.
Let it cool and set aside.
Meanwhile, make the dipping sauce.
Add avocado into a food processor.
Add jalapeno juice and chopped pickled jalapenos.
Add Mexican table cream and season with ranch seasoning.
Push to combine well.
Once done, transfer to a sauce bowl.
Serve with chimichangas.
Enjoy!
Tips and ideas:
You can dip chimichangas in your preferred sauce like mustard, sweet and chili sauce, or mayonnaise.
You can store chimichangas in the fridge in an air-tight container for meal prep.
You can also cook chimichangas using an air-fryer.
Images – https://www.youtube.com/watch?v=9rlG5ZF1mxM
Smothered chicken is a perfect main dish for a weekend brunch or dinner with friends. More flavor is incorporated with its special gravy – a mix of onions, seasonings, chicken stock, cream and flour.
Ingredients:
• 6-8 chicken thighs
• olive oil
• salt and black pepper to taste
• 2 cups chicken stock
• 1/2 cup heavy whipping cream
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp chili powder
• 2 tsp oregano
• 1/2 tsp crushed pepper
• 2 tsp granulated onion
• 2 tsp minced garlic
• 2 tbsp butter
• 1 small yellow onion (roughly chopped)
Instructions:
Preheat oven to 425 F.
Prepare a small bowl.
Add paprika, chili powder, oregano and granulated onion.
Mix well and set aside seasoning mix.
Prepare a large mixing bowl.
Add 3-4 chicken thighs in the bowl.
Season with the seasoning mix.
Add the rest of the chicken thighs.
Season with the seasoning mix.
Sprinkle salt and black pepper to taste.
Toss to coat well.
Set aside.
Prepare another mixing bowl.
Add all-purpose flour.
Add the rest of the seasoning mix.
Sprinkle with salt and black pepper to taste.
Whisk to combine.
Dip and coat the seasoned chicken thighs into the flour mixture.
Set an oven-proof frying pan over medium-high heat.
Add some oil to pan-fry the chicken.
Add coated chicken thighs and fry for 4-5 minutes on each side.
Once done, transfer chicken thighs to a baking sheet and set aside.
In the same pan, add chopped onion.
Saute for 3-4 minutes or until soft.
Add minced garlic and crushed pepper.
Saute for a minute.
Add butter and melt it.
Once it melts, add a few tablespoons of the remaining flour mixture.
Stir until well combined.
Gradually pour chicken stock while stirring.
Gradually add heavy whipping cream while stirring.
Add back the fried chicken.
Spoon the sauce over the chicken.
Switch off the heat and place the pan inside the preheated oven.
Let it bake for an hour.
Once done, remove from the oven.
Spoon the sauce over the chicken.
Serve with rice.
Enjoy!
Images – https://www.youtube.com/watch?v=oqaEctBASY0
This one pot pesto chicken penne is a perfect dish for busy weeknights. It’s a quick and easy recipe that’s ready in 30 minutes! It is a yummy combination of penne pasta, seasoned chicken and spinach, mixed in pesto sauce and chicken broth.
Ingredients:
• 1 tbsp oil
• 2 chicken breasts (boneless, skinless and sliced into bite-sized cubes)
• Salt and pepper to taste
• 1 yellow onion (diced)
• 2 garlic cloves (roughly chopped)
• 1 lb dried penne pasta
• 4 cups chicken broth
• 1/2 cup pesto sauce
• 4 cups baby spinach
• 1 cup frozen peas
• fresh lemon juice
Instructions:
Set a saute pan over medium-high heat.
Add oil and heat it.
Add chicken cubes, then season with salt and pepper to taste.
Stir and cook for 8 minutes or until browned.
Once done, remove the chicken cubes and transfer to a bowl.
Set aside.
In the same pan, add some oil.
Add diced yellow onion and saute for 2-3 minutes or until soft.
Add roughly chopped garlic.
Saute for 30 seconds.
Add dried penne pasta and pour chicken broth.
Bring to a boil.
Once it boils, reduce to medium heat.
Stir and cook for 12-14 minutes or until pasta is al dente and liquid has evaporated.
Add pesto sauce and stir to combine.
Add back the cooked chicken cubes in the pan.
Add baby spinach and frozen peas.
Stir and cook until spinach has wilted.
Squeeze juice from a lemon.
Switch off the heat.
Transfer to a plate.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=LN-lyvAO0jA
Chicken Recipes, World Cuisine | Recipe World | 
February 26, 2021 5:46 pm | 
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