How To make Cindy's Salsa Chicken
1 tb Olive oil
3 lg Garlic cloves
peeled and minced 1 1/2 c Chopped onion
1 lg Sweet red pepper
:
cut into small dice 1 lb Chicken breast meat
(boneless, skinless) :
cut into 1-inch chunks 3 md Tomatoes; peeled & diced
1 sm Head broccoli; stems sliced,
flowerets cut into :
bite-sized pieces, and steamed for 3 minutes 16 oz Canned pink or kidney beans
:
drained and rinsed 1 c Medium-hot salsa
1/4 c Chopped cilantro (optional)
Freshly ground black pepper --(to taste) In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Add the red pepper and saute for another 2 minutes. Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving. Per Serving: Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories) * Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
How To make Cindy's Salsa Chicken's Videos
Taco Tuesday: Chicken Tacos with Farmers' Market Sorrel Salsa
In my garden, the appearance of herby green sorrel, in all of its fresh green, lemony-splendor, means spring is in full swing.
To tell the truth, I inherited the plant, and never really had a passion for it, never had a go-to dish to use it.
Until I learned from fellow chef/restaurateur Cindy Pawlcyn to make it into salsa. Roasted tomatillo salsa.
There’s just something about sorrel’s fresh tang and the tomatillo’s vibrancy that I find thrilling. (And I think you will too.)
This salsa makes a spectacular addition to virtually any taco. Here, we’re using chicken breast, but grilled vegetables, steak and shrimp would be great companions, too.
Quick note: If you can’t find sorrel, wild arugula or watercress are delicious in tomatillo salsa too.
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Recipe: Slow Cooker Crock Pot BBQ Barbecue Chicken 3 Ingredients
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3 or 4 frozen chicken breasts
1 container bbq sauce
1 can crushed pineapples, drained
Cook on low for 6 hours, pull apart meat with two forks
Serve on hamburger buns or serve by itself.
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Salsa Chicken Fajitas I $1.42/Serving
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Salsa Chicken Demonstration
PUNJABI CHICKEN MASALA GRAVY (IN ENGLISH) | EASY CHICKEN CURRY RECIPE
Punjabi Chicken Gravy Recipe - Tari Wala Chicken - Punjabi Chicken Curry - Easy Chicken Curry Recipe
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There are several ways you can make chicken curry with each region having its own special way of making it. Today I will show you how to make a Punjabi chicken curry. This chicken curry is extremely delicious as ghee is used but you can even use butter if you do not have ghee on hand.
Ingredients required for making Punjabi chicken recipe -
For marination
* 1.1kg/2.4 lb boneless skinless chicken thighs. You can even use chicken with bones.
* 1/4 th cup plain unflavored yogurt
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon kashmiri red chilli powder. You can even use cayenne pepper or paprika
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely crushed black pepper.
For the gravy -
* 10 cloves / 35 gm/ 1.2 oz garlic
* 2 & 1/2 inch length/ 32 gm/ 1.1 oz ginger
* 1 very large onion or 4 medium onions
* 1 large tomato
* 1/2 teaspoon turmeric powder
* 2 heaped teaspoon Kashmiri red chilli powder. Please adjust proportion according to preference. You can even use paprika if you want to avoid the heat.
* 1 tablespoon heaped ground coriander (dhania powder)
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding a lot of fenugreek leaves may make your curry bitter.
* 1 heaped teaspoon garam masala powder.If you want to make your own garam masala powder then please follow this recipe -
* 2 tablespoons mustard oil or any oil of your preference. If using mustard oil please heat it up first on high heat till it starts smoking. Then lower the heat to low and bring down the temperature of the oil a little bit before adding your whole spices.
* 2 tablespoons ghee (Add 1 tablespoon with oil and another tablespoon along with ground coriander. If you want to make your own homemade ghee then please follow this recipe -
* 1 large dried bay leaf
* 7 green cardamoms (chat elaichii)
* 7 cloves (lavang)
* 2 inch length cinnamon stick (dalchini)
* 1/2 teaspoon whole cumin seeds (jeera)
* 2 whole green chillies (optional)
* coriander leaves a handful or leave it out if you do not like it.
* 1 teaspoon salt or as per taste
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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