Greenchicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

HARIYALI CHICKEN (GREEN CHICKEN)



Hariyali chicken (green chicken) image

Green chicken is a delicious Indian dish made by simmering chicken in green paste and spices.

Provided by Swasthi

Categories     Side

Time 40m

Number Of Ingredients 15

500 gms chicken ( (bone-in or boneless))
2 tbsp oil
1 sprig curry leaves ( (optional))
½ tsp cumin
1½ tsp ginger garlic paste ((½ inch ginger, 3 garlic cloves))
¼ cup yogurt (or curd (optional))
¾ cup water ((or thin coconut milk))
½ tsp Salt ((adjust to taste))
1 teaspoon garam masala
1 teaspoon coriander powder
1 cup coriander leaves ((tightly packed) with tender stalks)
½ cup mint leaves ((tightly packed) (pudina))
1 medium onion (diced)
3 green chilies ((adjust as desired))
3 green cardamoms ((or ½ tsp powder))

Steps:

  • Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
  • Make a fine paste without adding water. Set this aside.
  • Heat a pan with oil. Add cumin and allow them to crackle.
  • Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
  • Add garam masala, coriander powder and chicken. Fry till it turns white in color.
  • Cover and cook for 2 to 3 mins.
  • Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
  • Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
  • Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
  • Then pour water & add salt.
  • Stir well and cook covered until the chicken is tender.
  • Open the lid and cook until the gravy reaches a desired consistency.
  • Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.

Nutrition Facts : Calories 538 kcal, Carbohydrate 39 g, Protein 38 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 96 mg, Sodium 629 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

THAI GREEN CURRY WITH CHICKEN



Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
  • Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (4-ounce) cans diced green chiles
4 cups coarsely shredded rotisserie chicken
1 (16-ounce) container salsa verde, divided
1/2 cup chopped fresh cilantro leaves
3 cups shredded Monterey Jack cheese, divided
Kosher salt and freshly ground black pepper, to taste
8 (8-inch) flour tortillas, warmed
1/4 cup sour cream

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.

GREEK CHICKEN



Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

  • In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEN CHICKEN CURRY



Green Chicken Curry image

Green chicken curry is a popular Indian chicken curry. This is a mildly spiced chicken curry with star ingredient coriander leaves or cilantro.

Provided by Raksha Kamat

Categories     Main Course     Main Dish

Number Of Ingredients 23

7-10 pieces of chicken
8 garlic pods (finely chopped)
2 tablespoon ginger-garlic paste (made by crushing ¼ inch ginger and 6 pods garlic using mortar and pestle)
2 medium sized onion (finely chopped)
1 tomato (finely chopped)
2 tablespoon green chilli sauce
1 teaspoon black pepper powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon powder
3 tablespoon oil
1 bunch of fresh coriander leaves (chopped along with the stem or 2 cups chopped coriander leaves)
3 green chillies
10 pods garlic
1/2 inch ginger
5 peppercorns
4 tablespoon oil
1 tablespoon turmeric powder
2 tablespoon coriander leaves
1/2 inch ginger
4-5 garlic pods
1 tablespoon lime juice
½ teaspoon salt

Steps:

  • Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
  • Apply this to chicken along with turmeric powder, lime juice and salt.
  • Keep it in fridge to marinate for 1 hour.
  • Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
  • Heat a kadai and add little oil.
  • Add the chopped onion and fry till it gets pinkish.
  • Then add ginger-garlic paste and fry for 1 minute.
  • Add finely chopped garlic and fry for few seconds.
  • Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
  • Add green chili sauce and mix well.
  • Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
  • Add the prepared green paste and mix well. Let it cook for 5 minutes.
  • Add the chicken pieces. Stir and close the lid of the kadai/pan.
  • Add stock cube and mix well. (This is optional)
  • After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
  • Adjust the salt and switch off the flame.
  • Serve with rice or rotis.

GREEN CURRY CHICKEN



Green Curry Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Steps:

  • Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
  • Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
  • Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

Make these cheesy, creamy, Green Chicken Enchiladas to serve to your family and friends!

Provided by Hilda Sterner

Categories     Main Course     Main Dish

Time 1h20m

Number Of Ingredients 12

1½ lbs chicken breasts ((boneless, skinless))
2 tsp sea salt ((divided))
1 tsp black pepper ((divided))
6 cloves garlic ((divided))
2 tsp dried oregano ((divided))
2 dried bay leaves
14 corn tortillas
¼ cup vegetable oil ((for frying tortillas))
28 ounce green enchilada sauce ((mild, medium, or hot))
8 ounces cream cheese ((softened and cubed))
7 ounces canned, diced green chiles ((drained))
4 cups shredded jack cheese ((divided))

Steps:

  • Filet chicken breasts in half so that they can cook faster. Add 1 teaspoon salt, ¼ teaspoon black pepper, 3 cloves garlic, 1 teaspoon oregano, bay leaves, and 8 cups of water. Bring to a boil over medium-high heat, then simmer over low heat for 20 minutes.
  • While the chicken is cooking, fry the tortillas in hot oil for a few seconds on each side. Drain on paper towels.
  • Preheat oven to 375 degrees F. Lightly grease a 9"x13" baking dish. Pour ½ cup of enchilada sauce into the baking dish.
  • Shred cooled chicken and add to a large bowl. Season with 1 teaspoon salt, ¾ teaspoon black pepper, and 1 teaspoon oregano. Crush 3 cloves garlic and add to the bowl; stir. Add softened and cubed cream cheese, drained diced green chiles, 2 cups shredded jack cheese, and one cup enchilada sauce. Blend until the cream cheese melts into the mixture.
  • Fill each tortilla with approximately ¼ cup of chicken enchilada filling. Fold the tortilla over the filling and place enchiladas seam-side down into the prepared pan.
  • Pour the remaining enchilada sauce over the enchiladas then cover the pan with foil; seal. Bake in preheated oven for 30 minutes.
  • Remove pan of enchiladas from the oven and cover with the remaining shredded cheese. Bake, uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
  • Rest for 15 minutes (not you, the enchiladas). Sprinkle with chopped fresh cilantro, salsa, Creamy Guacamole, and sour cream.

Nutrition Facts : ServingSize 2 enchiladas, Calories 614 kcal, Fat 38 g, SaturatedFat 16 g, Cholesterol 148 mg, Sodium 1916 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 8 g, Protein 37 g

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalapeños, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper
Pinch sugar
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional

Steps:

  • Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
  • For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
  • Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
  • Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 12

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

More about "greenchicken recipes"

GREEN GODDESS CHICKEN (EASY + HEALTHY RECIPE!) - THE ...
green-goddess-chicken-easy-healthy-recipe-the image
2019-12-27 Kristen, I have made about 75 of your recipes, and we keep almost all of them in rotation! This was my first night of Green Goddess Chicken. I …
From theendlessmeal.com
5/5 (2)
Category Dinner
Cuisine North American
Total Time 22 mins
  • Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)
  • Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
  • Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.
  • Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.


BEST THAI GREEN CHICKEN CURRY RECIPE | JAMIE OLIVER
best-thai-green-chicken-curry-recipe-jamie-oliver image
2015-09-16 Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to …
From jamieoliver.com
Servings 6
Total Time 50 mins
Category Mains
Calories 285 per serving
  • To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
  • Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor.


GREEN CHICKEN MASALA RECIPE - VIKRAM SUNDERAM | FOOD …
green-chicken-masala-recipe-vikram-sunderam-food image
2013-12-07 Recipes; Green Chicken Masala; Green Chicken Masala. Rating: 4 stars. 1107 Ratings. 5 star values: 0 4 star values: 1107 3 star values: 0 2 star …
From foodandwine.com
4/5
Total Time 45 mins
Servings 4-6
  • In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
  • In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.


GREEN CHICKEN GRAVY | HARA CHICKEN MASALA RECIPE | …
green-chicken-gravy-hara-chicken-masala image
2013-10-18 Now over to the recipe - Green Chicken Gravy. How to make Green Chicken Curry (Hara Masala Chicken Recipe) – with Step by Step Pictures. …
From cooking.jingalala.org
Estimated Reading Time 6 mins


GREEN CHICKEN CURRY - HARIYALI MURG | SIMPLE INDIAN …
green-chicken-curry-hariyali-murg-simple-indian image
2012-03-04 Green Chicken Curry (Hariyali Murg, Cilantro Mint Chicken Curry, Herbal Chicken Curry): This is a simple chicken curry made with a sauce of …
From simpleindianrecipes.com
Estimated Reading Time 1 min


THE BEST CHICKEN RECIPES OF 2021 | TASTE OF HOME
the-best-chicken-recipes-of-2021-taste-of-home image
2020-12-04 Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many …
From tasteofhome.com
Author Lara Eucalano


LEAN AND GREEN CHICKEN RECIPES
lean-and-green-chicken image
Check out these amazing lean and green Chicken recipes below! Cauliflower Pizza with Chicken & Tzatziki. This wonderful Cauliflower Pizza with Chicken & Tzatziki recipe takes an amazing low-carb pizza crust, made from cauliflower, …
From leanandgreenrecipes.net


HYDERABADI GREEN CHICKEN - MADE DURING MARRIAGES …
hyderabadi-green-chicken-made-during-marriages image
#hyderabadigreenchicken #dumkamurgh #hyderabadirecipesHyderabadi Green Chicken is a famous recipe of Hyderabad made during marriages and Functions. It is mad...
From youtube.com


GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
2018-03-27 In a medium bowl, mix together the monterey jack and cheddar cheeses. In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion …
From dinneratthezoo.com
5/5 (30)
Calories 532 per serving
Category Main
  • In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
  • Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.


GREEN CHICKEN ENCHILADAS (EASY GREEN CHILE SAUCE ...
2021-04-25 Green chicken enchiladas are filled with tasty shredded chicken and fresh cheese, topped with a delicious Hatch chile sauce and topped with more cheese, and baked until …
From christinascucina.com
4.9/5 (18)
Total Time 1 hr 15 mins
Category Main Courses
Calories 489 per serving
  • Sauté the onion, green pepper, and garlic over medium high heat until the onion is translucent, then add the puréed tomatoes. Continue to cook for another five minutes, or so.
  • Simmer until the chicken meat is tender, about 25 minutes on the cooktop. You can absolutely cook this chicken in a pressure cooker or Instant Pot according to the directions for each.
  • While the chicken is cooking, make the Hatch chile sauce by sautéing the onion and the salt in a little extra virgin olive oil. Add the oregano and cumin.


GREEN CHICKEN ENCHILADAS | THE MODERN PROPER
2019-06-13 Our easy green chicken enchilada recipe is weeknight ready and all but guaranteed to please everyone from starving spouses to picky toddlers. Here’s how to make these simple …
From themodernproper.com
5/5 (18)
Total Time 45 mins
Servings 6
Calories 421 per serving
  • Preheat oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning
  • Mix until well incorporated.Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.In a skillet, warm the enchilada sauce


GREEN CHICKEN ENCHILADA CASSEROLE - ALL THE HEALTHY THINGS
2021-10-20 This quick and easy Green Chicken Enchilada Casserole is perfect comfort food. Filled with plenty of chicken, veggies, spices, and melty cheese it’s a delicious and simple way to enjoy enchiladas. this recipe. When it comes to comfort food, enchiladas are at the top of my list. Melty cheese, saucy goodness, plenty of tender protein – delicious. While I love enchiladas, …
From allthehealthythings.com
4.9/5 (18)
Total Time 40 mins
Category Dinner
Calories 653 per serving


CHICKEN HARIYALI (GREEN CHICKEN) QUICK AND EASY RECIPE BY ...
A unique and different way of making Chicken, must try. #HappyCookingToYou #FoodFusionWritten Recipe: https://bit.ly/3gN1QRcVisit Our Website: https://www.fo...
From youtube.com


SALSA VERDE GREEN CHICKEN ENCHILADAS - AHEAD OF THYME
2 days ago Recipe Tips and Tricks. Double the sauce: Feel free to double the sauce ingredients to make saucier enchiladas. How to store: Keep leftover green chicken enchiladas in an airtight container for 3-4 days in the refrigerator. How to reheat: Reheat leftover salsa verde chicken enchiladas in oven. Place them in an oven-safe dish and heat uncovered in a 350F preheated …
From aheadofthyme.com


GREEN CHICKEN | CORIANDER CHICKEN | QUICK AND EASY RECIPE ...
Cooking Time: 30-40 Mins Prep Time: 10 Mins Serves: 4-5 Persons Calories: 198 Cal/Serving(approx)For such easy and delicious recipes, subscribe to my You Tub...
From youtube.com


GREEN CHICKEN CURRY || RECIPE || RAGINI LASYA || #COOKING ...
#indianrecipe #cooking #chickenGreen chicken curry || Recipe || Ragini Lasya || #coocking #Vlog
From youtube.com


30 MINUTE GREEN BEAN STIR FRY RECIPE WITH CHICKEN
2022-01-28 Green Bean Stir Fry with chicken is an easy 30 minute meal that is healthy and delicious. This recipe uses chicken breasts, a homemade stir fry sauce and includes a break down of stir frying cooking method for home cooks. This Green Bean Stir Fry is a meal in and of itself when served over homemade Short Brown Rice.
From thefedupfoodie.com


GOAN GREEN CHICKEN CURRY | INDIAN | NON-VEGETARIAN | RECIPE
Goan Green chicken curry is an amazing infusion of Indian flavors with chicken in Goan style. The recipe, native to Goa, is a popular non-vegetarian dish. Many food joints and regular dhabas in Goa serve this delicacy and it is a must have dish when in Goa. What you don't know is that you can make this simply recipe in the comfort of your home ...
From bawarchi.com


HOW TO MAKE THAI GREEN CURRY CHICKEN RICE, RECIPE BY ...
1 day ago His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
From sanjeevkapoor.com


Related Search