SHREDDED SLOW COOKER GREEN CHILE CHICKEN
Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.
Provided by LADYJANE1976
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
- Cook on Low until chicken is falling apart, about 8 hours.
- Remove chicken and shred with 2 forks.
- Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g
SHREDDED CHICKEN WITH GARLIC SAUCE
The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.
Provided by MarraMamba
Categories Poultry
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
- Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
- Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
- Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.
GREEN CHILE CHICKEN TACOS
This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that's juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.
Provided by Kay Chun
Categories weeknight, tacos, main course
Time 30m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
CHICKEN IN GREEN SAUCE
An easy meal to throw together and it looks like you put a lot of work into it. Very good served with mashed potatoes...enjoy!
Provided by mydesigirl
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess.
- In a large nonstick skillet,heat oil over medium heat,adding chicken.
- Cook until golden brown,turning once (about 5 minutes).
- Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt.
- Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes).
- With a slotted spoon,transfer chicken onto 4 serving plates.
- Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes).
- Spoon the peas and sauce over the chicken and serve.
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