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Full Online Book HomeLearning KitchenPoultry - Chicken - Chile Verde Con Pollo
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Poultry - Chicken -  Chile Verde Con Pollo Post by :SeanW Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3290

Click below to download : Poultry - Chicken - Chile Verde Con Pollo (Format : PDF)

Poultry - Chicken - Chile Verde Con Pollo

1 lb. chicken breast meat trimmed of visible fat, cut into 1-inch pieces
cooking spray
1/3 cup plus 2 tablespoon flour, divided
2 medium onions, chopped
2 to 3 cloves garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 to 5 fresh Anaheim chilies roasted, peeled, seeded, deveined and chopped
1 to 2 small fresh sweet red bell peppers, roasted, peeled, seeded and chopped - optional
1 (14.5-oz.) can chopped tomatoes or 2 large tomatoes peeled and chopped
2 1/2 to 3 cups water
3 to 4 teaspoons chicken base or bouillon
fresh ground black pepper to taste
chile powder to taste - optional
flour tortillas

Toss chicken with 2 tablespoons flour and set aside. Lightly spray a 4 to 6-quart Dutch oven or pan, with cooking spray and preheat on medium for 2 to 3 minutes. Add chicken to pan and cook turning often until flour has left a dark golden brown glaze on bottom of pan. The chicken will stick to bottom of pan because of flour. This is fine, just pry it gently off pan's surface. Reduce heat to low and continue to cook chicken for an additional 3 to 5 minutes or until moisture from chicken starts to lift browned glaze off bottom of pan. Remove chicken from pan and set aside.

Increase heat to medium and add onions and garlic to pan. Sauté onions until soft and browned from deglazing bottom of pan, about 5 minutes. Add small amounts of water if necessary to aid in the deglazing process and keep onions from drying out. Add salt, cumin and oregano to onions, continuing to sauté until spices are fragrant, 1 to 2 minutes.

Add tomatoes and chilies to pan; stir in flour a little at a time, mixing well after each addition. Slowly stir in water and bouillon. Stirring frequently, increase heat to medium-high and bring to boil; return chicken to pan and reduce heat to low. Simmer, covered for 35 to 45 minutes.

Uncover pan and increase heat to medium. Stirring often, cook Chile Verde at a high simmer until sauce is thickened, 15 to 20 minutes. Serve hot with warm flour tortillas.
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4 tablespoons (1/2 stick) butter, melted 4 tablespoons all purpose flour 4 1/4 teaspoons chili powder 1 (4 1/2-pound) chicken, rinsed, patted dry 12 unpeeled garlic cloves For the gravy: 2 cups canned low-salt chicken broth 1/2 cup dry white wine 1/2 teaspoon dried rubbed sage Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan. Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return

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Poultry - Chicken With Wild Rice
2 cups wild rice -- uncooked 1 green pepper -- coarsely chopped 1 red pepper -- coarsely chopped 3 ribs celery -- coarsely chopped 1 onion -- chopped 2 cups chicken broth 6 chicken breast halves -- skinned Soy Sauce 1 (10 oz) can cream of mushroom soup 8 mushrooms (to 10) -- sliced 1/2 cup almonds -- blanched Preheat oven to 350.Combine rice with peppers, celery, onion and chicken broth in a 9x11 inch casserole. Cover and bake for 40 minutes. Brush chicken breasts with soy sauce; immerse in rice. In a mixing bowl, combine cream of mushroom soup with