Do you have a quick, easy and light dinner using chicken & chili?!
Answers:
Chili Chicken Pastry
4 oz!. boneless and skinless chicken, diced
4 oz!. canned chili
8 oz!. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp!. salt
1 tsp!. black pepper
? tsp!. green chilis, finely chopped
1 tbsp!. sour cream
1 tsp!. cilantro, chopped
1 egg, beaten
Preheat oven to 400 F (200 C)!. In a bowl, combine chicken and chili!. Set aside!. In a separate bowl, thoroughly mix salt, black pepper, chilis, sour cream and cilantro!. Add chicken mixture!. Mix well!. Using half the beaten egg, brush the edges of each pastry circle!. Spoon equal amounts of chicken mixture into centers of circles!. Fold circles in half to cover mixture and seal by crimping the edges!. Brush pastries with remaining beaten egg!. Bake for 25 –30 minutes in the center of the oven until golden!. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad!.
nfd?
Www@FoodAQ@Com
4 oz!. boneless and skinless chicken, diced
4 oz!. canned chili
8 oz!. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp!. salt
1 tsp!. black pepper
? tsp!. green chilis, finely chopped
1 tbsp!. sour cream
1 tsp!. cilantro, chopped
1 egg, beaten
Preheat oven to 400 F (200 C)!. In a bowl, combine chicken and chili!. Set aside!. In a separate bowl, thoroughly mix salt, black pepper, chilis, sour cream and cilantro!. Add chicken mixture!. Mix well!. Using half the beaten egg, brush the edges of each pastry circle!. Spoon equal amounts of chicken mixture into centers of circles!. Fold circles in half to cover mixture and seal by crimping the edges!. Brush pastries with remaining beaten egg!. Bake for 25 –30 minutes in the center of the oven until golden!. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad!.
nfd?
Www@FoodAQ@Com
Santa fe chicken chili
Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes!.
Add the chili powder, cumin and cayenne; cook and stir for 1 minute!. Add tomatoes and broth; bring to boil!. Reduce heat; simmer, uncovered, for 15 minutes!.
Stir in remaining ingredients; bring to a boil!. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender!.Www@FoodAQ@Com
Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes!.
Add the chili powder, cumin and cayenne; cook and stir for 1 minute!. Add tomatoes and broth; bring to boil!. Reduce heat; simmer, uncovered, for 15 minutes!.
Stir in remaining ingredients; bring to a boil!. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender!.Www@FoodAQ@Com
bake chicken chile and mashed potatoes mix togeather yummy!.!.!.!.!.!.Www@FoodAQ@Com