GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
GREEN CHILE CHICKEN SAUSAGE - CULINARY COMMUNION
My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
Provided by Julesong
Categories Chicken Thigh & Leg
Time 2h
Yield 10 lbs sausage
Number Of Ingredients 15
Steps:
- Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
- Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
- Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
- Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.).
- Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. :) We have also substituted Anaheim peppers for the poblanos when we couldn't get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we're making the sausages for and their individual tastes.
Nutrition Facts : Calories 711.4, Fat 49.7, SaturatedFat 14.1, Cholesterol 266.9, Sodium 3629.7, Carbohydrate 8, Fiber 2.8, Sugar 2.5, Protein 56.7
HEARTY SAUSAGE-CHICKEN CHILI
The company I work for has an annual chili cook-off, and this unusual recipe of mine was a winner. I combined two chili recipes and then added a few extra touches of my own. -Carolyn Etzler, Thurmont, Maryland
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain., Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.
Nutrition Facts : Calories 272 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 826mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein.
SOUTHWEST GREEN CHILE SAUSAGE
Make and share this Southwest Green Chile Sausage recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 20m
Yield 4 lbs., 8 serving(s)
Number Of Ingredients 12
Steps:
- Grind the chicken using a Kitchen Aide grinder (can also use a food processor).
- Put into a large bowl and add the remaining ingredients.
- Blend thoroughly.
- Divide into 4 portions and put into freezer bags for later use.
Nutrition Facts : Calories 283.3, Fat 19.2, SaturatedFat 5.4, Cholesterol 90.6, Sodium 1446.2, Carbohydrate 3.8, Fiber 2.1, Sugar 0.5, Protein 23.4
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
SAUSAGE AND GREEN CHILE STRATA
Make and share this Sausage and Green Chile Strata recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray an 8-inch square pan baking dish with Crisco Cooking Spray.
- Brush bread slices with melted shortening.
- Place 4 slices in the prepared dish. Top with 1/2 the sausage, chiles and cheese.
- Top with 4 more slices of bread, then remaining sausage and chiles.
- Beat together eggs, milk, mustard, salt and pepper.
- Pour egg mixture over the layers; sprinkle with remaining cheese. (Can be prepared to this point up to 1 day ahead and refrigerated, covered, until ready to bake.).
- Preheat oven to 350. Bake strata until puffed and center is set, about 40 minutes.
- Let stand 5 to 10 minutes before cutting into squares; serve warm.
Nutrition Facts : Calories 612.8, Fat 32.3, SaturatedFat 14.2, Cholesterol 406.3, Sodium 994.6, Carbohydrate 33.6, Fiber 1.7, Sugar 9.3, Protein 37.5
CHICKEN WITH GREEN CHILI SAUCE
What an easy, flavorful dish! Lemon adds tang, Cajun seasoning brings a kick and sour cream cools it all down. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 634mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
Provided by Julesong
Categories Lamb/Sheep
Time 2h
Yield 10 lbs sausage, approx
Number Of Ingredients 12
Steps:
- Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
- Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
- Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
- Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
- Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
- Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
- Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).
Nutrition Facts : Calories 510.9, Fat 20.1, SaturatedFat 8.5, Cholesterol 203.4, Sodium 4494.7, Carbohydrate 6.8, Fiber 1, Sugar 2.3, Protein 67.6
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