WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.
Provided by WEIGHTWATCHERS.COM
Total Time 65 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.
Nutrition Facts : Calories 90 kcal
EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
This quick fajita recipe is a feast of flavours and colours – get stuck in!
Total Time 25 minutes
Yield 2
Number Of Ingredients 20
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, FatContent 31.8 g fat, SaturatedFatContent 10.7 g saturated fat, ProteinContent 49.5 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 2.4 g salt, FiberContent 8.1 g fibre
More about "salsa with chicken recipes"
CHICKEN ENCHILADAS WITH SALSA VERDE RECIPE - NYT COOKING
Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southwestern
Calories 770 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southwestern
Calories 770 per serving
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
See details
WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.
From weightwatchers.com
Total Time 65 minutes
Calories 90 kcal per serving
From weightwatchers.com
Total Time 65 minutes
Calories 90 kcal per serving
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.
See details
EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
See details
CHICKEN ENCHILADAS WITH SALSA VERDE RECIPE - NYT COOKING
Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southwestern
Calories 770 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southwestern
Calories 770 per serving
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
See details
SALSA RECIPES - BBC GOOD FOOD
Our best salsas make perfect additions to any Mexican feast. Including healthy, vegetarian and gluten-free recipes like tomato salsa and salsa verde.
From bbcgoodfood.com
From bbcgoodfood.com
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GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category main-dish
Reviews 4.5
Total Time 25 minutes
Category main-dish
- Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
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INSTANT POT (PRESSURE COOKER) EASY SALSA SHREDDED CHICKEN
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From skinnytaste.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine American
Calories 125 kcal per serving
- *If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.
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Reviews 5
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Reviews 5
Total Time 10 minutes
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CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES
This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.
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- Bake at 350 for 1 hour.
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GROUND CHICKEN TACOS WITH CREAMY SALSA RECIPE | SUNNY ...
From foodnetwork.com
Reviews 4.5
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Reviews 4.5
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INSTANT POT (PRESSURE COOKER) EASY SALSA SHREDDED CHICKEN
This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more!
From skinnytaste.com
Reviews 4.7
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From skinnytaste.com
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Reviews 5
Total Time 10 minutes
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- Squeeze lime over chicken and garnish with cilantro. Serve over rice.
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CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES
This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.
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Reviews 5
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