GREEN CHILE CHICKEN STEW (CANDIDA DIET)
Make and share this Green Chile Chicken Stew (Candida Diet) recipe from Food.com.
Provided by Erika 3
Categories Stew
Time 50m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
- Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
Nutrition Facts : Calories 213, Fat 12.1, SaturatedFat 7.3, Cholesterol 42.5, Sodium 1100.1, Carbohydrate 5.5, Fiber 1, Sugar 3, Protein 20.1
GREEN CHILE CHICKEN STEW
This stew is very flexible. You can add ingredients or remove them, just so long as you keep the canned soup, chicken, and green chiles (those are the key ingredients.) You can increase or decrease the amount of chiles to adjust the heat to your taste. The water that the chicken is cooked in makes absolutely wonderful chicken broth - enough for this soup and some for the future too. You can substitute canned chicken broth to make the stew quicker, but the homemade broth is divine.
Provided by Cook In Northwest
Categories Stew
Time 1h15m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.
- Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.
- Saute the mushrooms and chopped onion in the butter until lightly browned.
- Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.
Nutrition Facts : Calories 1000.4, Fat 65.2, SaturatedFat 19.7, Cholesterol 263.6, Sodium 1380.6, Carbohydrate 36.4, Fiber 5.2, Sugar 10, Protein 65.6
CHICKEN GREEN CHILI STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
- Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
- Serve in bowls topped with cilantro and cheese if using.
GREEN CHILE CHICKEN STEW
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
- Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
- Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
- Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
- Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
GOOD BBQ SAUCE FOR THE CANDIDA DIET
Make and share this Good BBQ Sauce for the Candida Diet recipe from Food.com.
Provided by WI Cheesehead
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- In small saucepan, whisk the water into the tomato paste.
- Add all other ingredients and cook over a low heat 5-10 minutes or long enough for the flavors to meld.
Nutrition Facts : Calories 124.6, Fat 1.6, SaturatedFat 0.3, Sodium 956.4, Carbohydrate 27.2, Fiber 7.2, Sugar 15.1, Protein 6
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- In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
- Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
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- In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
- Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
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