Spicy Chicken Verde Food

CHICKEN VERDE

Steps:

• In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
• Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
• Remove chicken, and allow to cool enough to handle.
• Strain stock, and discard veggies, reserving the stock in the same pot.
• When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
• Add meat to soup pot.
• Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
• Serve in burritos with rice, beans, cheese, sour cream and guacamole.

SPICY CHICKEN EMPANADAS WITH ORANGE SALSA VERDE

Steps:

• Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
• In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
• Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
• Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
• In a large bowl combine all ingredients.

SPICY CHICKEN ENCHILADAS VERDE

Steps:

• heat oven to 400°F.
• Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
• Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
• Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
• Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
• Remove foil and serve with sour cream and guacamole if desired.

SPICY CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
• Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

SPICY CROCK POT CHICKEN CHILE VERDE (LOW FAT)

Steps:

• Boil tomatillos and jalapenos in water for 15 minutes.
• Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
• Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
• Mix for 15 seconds.
• Put into the crock pot with everything else.
• Cook on high for 3 1/2 hours, and then take chicken out and shred.
• Put back in for 1 hour, and serve with rice, or tortillas and beans.

SPICY CHICKEN NACHOS VERDE

Steps:

• Mix lime juice and 2 Tbsp. oil until blended. Drizzle over chicken in shallow dish. Refrigerate 20 min.
• Heat grill to medium heat. Remove chicken from lime juice mixture; discard lime juice mixture. Brush both sides of onions evenly with remaining oil.
• Grill chicken and onions 10 min. or until onions are tender, turning onions after 5 min. Remove onions from grill. Turn chicken; brush with 2 Tbsp. verde salsa. Grill 3 to 5 min. or until done (165ºF).
• Chop onions and chicken coarsely. Place chicken in medium bowl; toss with remaining verde salsa.
• Spread chips onto bottom of disposable 13x9-inch foil pan sprayed with cooking spray; top with chicken mixture, onions, jalapeños and cheese. Cover. Place pan on grill grate; grill 3 to 5 min. or until cheese is melted.