White Chicken With Green Sauce Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

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.

Steps:

• Fill large stockpot with water; add onion and ginger; bring to the boil.
• Place chicken, breast side down, into the water. Return to the boil and skim surface. Reduce heat; cover tightly, simmer for 10 minutes. Turn off heat, do not lift the lid. Stand, covered, for 45 minutes.
• Remove the chicken from the stockpot (remembering to drain the water from the cavity!). Transfer chicken to a plate; refrigerate.
• Carve chicken carefully, across the grain. I removed the skin at this point.
• Seared green onion sauce: Combine onion, ginger and garlic in a heatproof bowl. Heat vegetable oil until smoking hot; pour over onion mixture. Stir then add soy, wine and sesame oil.
• 7. Arrange chicken on plate, spoon over the sauce. Garnish with chunks of honeydew melon or cucumber.
• *****I have made this again since posting and I simmered the stock for 40 minutes before poaching the chicken. I added a bunch of spring onions, a handful more of ginger and about 6 cloves of garlic to the stock.

Steps:

• Rinse pound of ginger and, without peeling, cut it into 1/4-inch dice. Place in large stockpot. Cut scallions, white and green parts, into 1-inch pieces. Place in stockpot. Add sherry and 8 cups water. Bring to a boil and boil 10 minutes.
• Rinse chicken inside and out under cold running water. Pull off excess fat. Carefully place chicken in stockpot. When liquid returns to boil, reduce heat to very low, cover the pot and cook until chicken juice run clear, 45 minutes to one hour.
• While chicken is cooking, combine minced cilantro, grated ginger, jalapeño, sesame oil and salt in small bowl. Warm canola or olive oil, if using, until hot. Pour over cilantro mixture, stir, check salt and set aside to cool to room temperature to use as dipping sauce. If not using oil, cilantro mixture can be folded into plain yogurt or mayonnaise for dipping.
• A few minutes before chicken is done, place a large bowl in kitchen sink and fill with cold water and 2 to 3 pounds ice. Remove cooked chicken from stockpot, draining well as you lift it out, and transfer chicken to ice bath. Chicken should be submerged. Allow to chill about 20 minutes, until cool to the touch inside and out.
• Skin chicken, cut up at the joints, then cut breast and thighs in half or in thirds. Arrange on platter garnished with cilantro sprigs and serve with dipping sauce.

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
• Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.