Please help dinner tonight recipe?!
I have put the fallowing ingredents together
chicken
yellow and red pepper
3 small Jalapenos
fresh oregano
1 chopped onion
chopped garlic
light salt
olive oil
Does this sound like it would be good!? What do u recomend to make it better or fix it please help!Www@FoodAQ@Com
chicken
yellow and red pepper
3 small Jalapenos
fresh oregano
1 chopped onion
chopped garlic
light salt
olive oil
Does this sound like it would be good!? What do u recomend to make it better or fix it please help!Www@FoodAQ@Com
Answers:
I'd make a jambalaya out of it! Cook the meat in a heavy pot, then the veggies!. When they are soft, add 2 cups rice, stirring and browning for 4-5 min!. Add 4 cups water or chicken stock, scrape up cooked-on bits, bring water to a boil, cover w/ lid, and cook for 25 min!. Do not peek during cookign time!.Www@FoodAQ@Com
sounds great:)Www@FoodAQ@Com
Sounds good but I have a theory that anything with Jalapeno peppers on it, is even better with melted Monterey Jack Cheese!.Www@FoodAQ@Com
Salt and pepper the chicken breasts, lightly dredge in flour!. Fry in pan until both sides are golden brown!. Remove from the pan and put in sliced peppers and onion, season with salt and pepper!. Add garlic when vegetables start to soften!. Add 1 cup chicken broth (or one cup water and 1 tsp chicken base or 1 bouillion cube) and 1 tbsp lemon juice!. Let it reduce by half, return the chicken to the pan, turn in veggies and sauce!. Serve with rice or cooked pasta and veggies!.Www@FoodAQ@Com
Chicken and Green Chile Chilaquiles
1 3/4 pounds skinless, boneless chicken breast halves
2 1/2 cups chicken broth
1/2 cup dry white wine
1/2 lime, juiced
4 garlic cloves, 2 smashed and 2 minced, divided
Salt
3/4 teaspoon dried oregano, divided
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
2 to 4 jalapenos or serrano chiles, seeded and minced
1 (28-ounce) can whole tomatoes, crushed, with juices
3 poblano peppers, roasted, seeded and peeled, cut into thin strips (you can use yellow/red peppers instead)
1/3 cup heavy cream
Vegetable oil, for frying
12 corn tortillas, cut into 1/2-inch strips
Sour cream, for serving
Crumbled queso fresco, queso anejo, or Parmesan, for garnish
In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil!. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through!. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces!. Strain broth and reserve separately!.
Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes!. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes!. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes!. Add the poblano strips and heavy cream and season, to taste, with salt!. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer!. Set aside!.
Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes!. Drain on paper towels and season lightly with salt!. Repeat with remaining tortilla strips!.
Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole!. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken!. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes!. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco!.
It serves 6 so you may want to adjust it to suit the amount of people!.Www@FoodAQ@Com
1 3/4 pounds skinless, boneless chicken breast halves
2 1/2 cups chicken broth
1/2 cup dry white wine
1/2 lime, juiced
4 garlic cloves, 2 smashed and 2 minced, divided
Salt
3/4 teaspoon dried oregano, divided
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
2 to 4 jalapenos or serrano chiles, seeded and minced
1 (28-ounce) can whole tomatoes, crushed, with juices
3 poblano peppers, roasted, seeded and peeled, cut into thin strips (you can use yellow/red peppers instead)
1/3 cup heavy cream
Vegetable oil, for frying
12 corn tortillas, cut into 1/2-inch strips
Sour cream, for serving
Crumbled queso fresco, queso anejo, or Parmesan, for garnish
In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil!. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through!. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces!. Strain broth and reserve separately!.
Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes!. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes!. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes!. Add the poblano strips and heavy cream and season, to taste, with salt!. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer!. Set aside!.
Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes!. Drain on paper towels and season lightly with salt!. Repeat with remaining tortilla strips!.
Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole!. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken!. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes!. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco!.
It serves 6 so you may want to adjust it to suit the amount of people!.Www@FoodAQ@Com
Sounds great! But it seems like you may want some way to make the flavors merge!.Www@FoodAQ@Com
I make this all the time but, no jalapenos!. Add a little butter and white wine!.Www@FoodAQ@Com
add cheese or white sauce
For the sauce;
The ratio is 1 Tbs butter: 1Tbs flour: 1 cup warm milk!.
Melt the butter in the pan!. Add the flour and cook slowly until the butter browns!. Bad white sauce comes from not cooking the flour long enough!. Cold milk can sometimes make the sauce clumpy, so heat the milk to lukewarm before whisking it together!. At the last minute before serving add a pinch of nutmeg and 1Tbs dry sherry or cognac!. It goes really well with seafood!.Www@FoodAQ@Com
For the sauce;
The ratio is 1 Tbs butter: 1Tbs flour: 1 cup warm milk!.
Melt the butter in the pan!. Add the flour and cook slowly until the butter browns!. Bad white sauce comes from not cooking the flour long enough!. Cold milk can sometimes make the sauce clumpy, so heat the milk to lukewarm before whisking it together!. At the last minute before serving add a pinch of nutmeg and 1Tbs dry sherry or cognac!. It goes really well with seafood!.Www@FoodAQ@Com
Put it all in a crock pot!. Sounds EXCELLENT!!!
I would serve it with rice, or a baked potato!.
Once you remove the chicken & vegies, add a mixture of water & cornstarch to the remaining liquid to make a gravy!.Www@FoodAQ@Com
I would serve it with rice, or a baked potato!.
Once you remove the chicken & vegies, add a mixture of water & cornstarch to the remaining liquid to make a gravy!.Www@FoodAQ@Com
YEAH SOUNDS GREAT send me one when u have some food!!lol jokingWww@FoodAQ@Com
i guess if could cook it for you i guessWww@FoodAQ@Com
sounds perfectWww@FoodAQ@Com
its sounds great ,, maam ,, dnt worry go for itWww@FoodAQ@Com
Add some cumin and it will balance your flavors out!.Www@FoodAQ@Com
Sounds really good, keep on doing what your doing!.Www@FoodAQ@Com
Sounds Great!.!.!.!.add some potatos and carrots!.Supper is complete!.Www@FoodAQ@Com
baked chicken yellow red pepper chopped garlicWww@FoodAQ@Com
yummy!Www@FoodAQ@Com
The test is in the tasting, so when it is all assembled taste it and see!. As is, it sounds pretty good to me, I would serve it with fluffy white rice!.Www@FoodAQ@Com