Healthy Web Dinner Recipes
Quick Turkey Chili
Ingredients
Original recipe makes 4 servings
Original recipe makes 4 servings
- 2 tablespoons GOYA® Extra Virgin Olive Oil
- 1 green bell pepper, chopped
- 1 small onion, finely chopped
- 2 tablespoons GOYA® Minced Garlic
- 1 pound ground turkey
- 1 1/2 teaspoons ground cumin
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 2 (15 ounce) cans GOYA® Low Sodium Red Kidney Beans, drained
- 2 (8 ounce) cans GOYA® Tomato Sauce
- 1 chipotle chile, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
- 1/4 cup shredded Monterey Jack cheese
- 1 avocado, chopped
- Coarsely chopped fresh cilantro
- Directions
- Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.
- Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
- Divide chili among serving bowls. Top with cheese, avocado and cilantro.
Tropical Chicken Skewers
Ingredients
Original recipe makes 4 servings
Original recipe makes 4 servings
- 2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes
- 1/2 cup Goya Mojo Criollo
- 1/2 cup Goya Pineapple Nectar
- 1 teaspoon Goya Adobo All-Purpose Seasoning
- 1 (20 ounce) can Goya Pineapple Chunks, drained
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1 tablespoon Goya Vegetable Oil
- Directions
- In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
- Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
- Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.
Shredded Chicken Tacos
Ingredients
Original recipe makes 4 servings
Original recipe makes 4 servings
- 2 (8 ounce) cans Goya Tomato Sauce
- 2 teaspoons Goya White Distilled Vinegar
- 2 teaspoons Goya Minced Garlic
- 3 1/2 teaspoons ancho chile powder
- 1 teaspoon Goya Ground Cumin
- 2 teaspoons Goya Oregano Leaf
- 1/2 teaspoon sugar
- 2 tablespoons Goya Extra Virgin Olive Oil
- 2 pounds bone-in, skin-on chicken breasts
- Goya Adobo with Pepper, to taste
- 1 (10 ounce) package Goya Corn Tortillas, warmed
- For the Garnish:
- 1/4 cup finely chopped white onion
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- Goya Hot Sauce
- Directions
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.