Quick and Easy
Usually, this is a type of listing for recipes, and they're prep time is a lot longer that it has listed. Well, I tried the following this weekend and it was the easiest and tastiest recipe that I have tried. It takes less time than to make breakfast. The thing that takes longest is shredding the chicken.
* 1 cup sour cream
* 3 to 4 tablespoons milk
* 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
* 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
* 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
* 1/2 cup crumbled feta (2 oz)
* 1/4 cup chopped fresh cilantro
* Stir together sour cream and just enough milk to get a thick pourable consistency.
* Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
* Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
Recipe by Lillian Chou (http://www.gourmet.com/recipes/2000s/2005/11/chicken-with-chilaquiles-and-salsa-verde)
I think the first two ingredients and first step is optional. I bought lite sour cream, without any thinning, and its fine.
Another good tasty and quick chicken recipe that I've tried a few weeks ago was this:
CARAMELIZED BLACK PEPPER CHICKEN
TIME: 10 minutes
* 2/3 cup dark brown sugar (unrefined)
* 1/3 cup fish sauce
* 1/3 cup rice vinegar
* 1/2 cup water
* 2 teaspoons finely grated garlic
* 2 teaspoons finely grated ginger
* 2 teaspoons coarsely ground pepper
* 1 or 2 fresh Thai chilis (to your taste!), halved
* 2 tablespoons vegetable oil
* 2 shallots, thinly sliced
* 2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2”)
* 2 tablespoons coarsely chopped cilantro
In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili and reserve.
In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. Add the chicken and stir-fry, browning it all over, about a minute. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. Stir in the cilantro and serve.
This was stolen from http://goop.com/newsletter/5/en/
All things I have tried from Goop has a lot longer cooking time that it has listen. I dunno if Gwyneth has a super fast cooking stove and or oven, but whatevs. You know when its cooked.
Eat well and be merry!
* 1 cup sour cream
* 3 to 4 tablespoons milk
* 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
* 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
* 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
* 1/2 cup crumbled feta (2 oz)
* 1/4 cup chopped fresh cilantro
* Stir together sour cream and just enough milk to get a thick pourable consistency.
* Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
* Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
Recipe by Lillian Chou (http://www.gourmet.com/recipes/2000s/2005/11/chicken-with-chilaquiles-and-salsa-verde)
I think the first two ingredients and first step is optional. I bought lite sour cream, without any thinning, and its fine.
Another good tasty and quick chicken recipe that I've tried a few weeks ago was this:
CARAMELIZED BLACK PEPPER CHICKEN
TIME: 10 minutes
* 2/3 cup dark brown sugar (unrefined)
* 1/3 cup fish sauce
* 1/3 cup rice vinegar
* 1/2 cup water
* 2 teaspoons finely grated garlic
* 2 teaspoons finely grated ginger
* 2 teaspoons coarsely ground pepper
* 1 or 2 fresh Thai chilis (to your taste!), halved
* 2 tablespoons vegetable oil
* 2 shallots, thinly sliced
* 2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2”)
* 2 tablespoons coarsely chopped cilantro
In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili and reserve.
In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. Add the chicken and stir-fry, browning it all over, about a minute. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. Stir in the cilantro and serve.
This was stolen from http://goop.com/newsletter/5/en/
All things I have tried from Goop has a lot longer cooking time that it has listen. I dunno if Gwyneth has a super fast cooking stove and or oven, but whatevs. You know when its cooked.
Eat well and be merry!