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Old 06-08-2005, 01:16 AM   #1
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Chicken Chili Verde

Anyone tried Dana Carpenter's Chicken Chili Verde? I put this in the crock pot before bed last night and just tasted it. Oh wow, it's really incredible! and so easy!
(my changes and substitutions in parenthesis)

Chicken Chili Verde
Dana Carpenter's 15 minute Low Carb Recipes

1 1/2 lb boneless, skinless chicken breasts
1 1/2 cups bottled salse verde (I used Goya as it had the least carbs)
1/2 medium onion, chopped
1 bay leaf (My kitchen was leafless, so I subbed 1/2 tsp Old Bay Seasoning)
1/2 tsp black pepper
1 tsp ground cumin
1 tsp minced garlic or 2 cloves, crushed
1 to 2 TBS jarred, sliced jalapenos (I used 2 fresh ones,seeded and chopped)
2 tsp chicken bouillon granules
Guar or xanthan (optional) (I didn't think it needed it)
Sour Cream
Shredded Monterey Jack cheese
Chopped fresh cilantro

Plunk the chicken breasts into your slow cooker, and throw the salsa verde, onion, bayleaf, pepper, cumin, garlic, jalepenos and bouillon on top. Cover, set it to Low, and let cook for 9 to 10 hours.
When time's up, take a fork and shred the chicken right there in the pot, which will now be very easy to do. Stir it up, thicken the chili a little with the guar or xanthan if you think it needs it, and serve with sour cream, shredded cheese and chopped cilantro on top.

Yeild: 5 servings, each with 7 grams of carbohydrates, a trace of fiber, and 31 grams of protein (before garnishes)

Note:Leftover Chicken Chili Verde makes great omelets, especially combined with Monterey Jack cheese
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Old 06-08-2005, 05:14 AM   #2
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Sounds really good! I wonder if green enchilada sauce (around 3g carbs per 1/4 cup) and some canned green chilies would work in place of the salds verde?
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Old 06-08-2005, 05:18 AM   #3
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Quote:
Originally Posted by Dottie
Sounds really good! I wonder if green enchilada sauce (around 3g carbs per 1/4 cup) and some canned green chilies would work in place of the salds verde?
It probably would work out fine....actually really good. That would almost be a crock pot version of Linda Sue's Green Enchilada Chicken Casserole (which I LOVE)....might just have to give that a try!
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Old 06-08-2005, 06:22 AM   #4
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My recipe is a little different, but I made it after having it at Don Pablo's. The unoriginal name I gave it is White Chili!

Bette's White Chili
1 1/2 # chicken breast
1 c chopped onions
4 chicken bouilion cubes
4 c water
1 t hot chili powder
1 t cumin
1 T Pepper Puree from Baja Sauce recipe (recipe below) (The puree is just the onion and peppers part of the recipe)
3/4 c mushrooms, canned or raw/cooked
8 oz Monerey Jack cheese
Put water, onions, bouillion cubes and chicken in pot and cook. When chicken is cooked, remove, cut into small pieces, and add back to pot. Add everything but cheese, cook maybe an hour longer. Add cheese. It will melt, and then is ready to serve. Leftovers were great!

Baja Sauce
(I don't know who contributed this recipe, but it is wonderful)
1 red bell pepper, seeded & coarsely chopped
4 large jalapeno peppers, halved
1/2 cup diced Spanish onion
1 cup mayonnaise
1 Tbsp. vinegar
1/4 tsp. cracked black pepper
dash garlic powder
dash cumin

Puree peppers and onion in food processor.
Combine mayonnaise with 4 tablespoons of the pepper puree in a medium bowl.
(The original recipe called for 4 teaspoons of pepper puree but I like it a little spicier.)
Remaining puree can be frozen for future use.
I get enough pepper puree to make 8 batches of Baja Sauce.)
Add remaining ingredients and mix well.
Chill for several hours to let flavors blend.

Per Serving (based on 10 servings): 159 Calories; 19g Fat (98.5% calories from fat);trace Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 125mg Sodium.

I love it on everything- fajita guts (fajita without the tortilla)*, taco salad, turkey and cheese roll-ups, even hard cooked eggs in the AM!
Also on chicken quesadias.

Bette
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Old 06-10-2005, 05:07 PM   #5
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Oh wow...these chili recipes sound awesome!! I love the idea of making chili in the crock pot!! Thanks so much for sharing.

God bless.
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Old 06-10-2005, 06:47 PM   #6
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And I have yet another, which is REALLY quick and REALLY easy - and REALLY good!

In the crockpot, I put my cubed meat, and I've done it with chicken, turkey breast, or lean pork cubes. Then I add a large can of Las Palmas green enchilada sauce (I think it's 28 oz.), a 12 oz. jar of green salsa, and a 7 oz. can of chopped green Ortega chiles. That's the basic sauce. You can add chopped onion, chopped green bell pepper, diced pickled canned jalapenos if you like it hot, whatever. If you have time, you can brown the meat first, which adds to the flavor, but it's certainly NOT mandatory.

Let it cook on Low for 8 hours or so. I like to serve it with sour cream and pico de gallo-type salsa. If you're into maintenance, which I am, you can add a side of refried beans or LC tortillas.

You can do the same thing with red enchilada sauce, red salsa and pork or beef for an easy version of Chile Colorado too.

And if you've never tried this - for brunch or breakfast, heat up some of the chile (green OR red) and plop an overeasy egg or two on top, and add some shredded Mexican blend or cheddar cheese. Boy that is a stick-to-your-ribs breakfast!

Char
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Old 06-11-2005, 07:46 PM   #7
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I've got a question for ya Charski...I am on maintenance also and would really love some beans (refried or borracho) - which brand do you buy? Or do you make your own? Thanks!
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Old 06-12-2005, 05:47 AM   #8
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Recluse: Edens Organic Black Soy Beans(canned) are very high fiber(around 7g fiber and 8g net carbs per 1/2 cup)and low-glycemic. Rinsed thoroughly, they are pretty good!
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Old 06-12-2005, 06:57 AM   #9
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These sound delicious. Thank you.
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Old 06-12-2005, 01:57 PM   #10
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I've been making beans - I call them "Cowboy Beans" - using small red chili beans or "pinquitos" - which are pretty low in carb, I'm guessing because they are a fairly small bean, the ratio of seed coat to "meat" is higher than regular varieties.

Anyway, I cover 2 cups of them with plenty of water and bring to a boil, then let sit for an hour. Drain and rinse twice. Then I put them into my pressure cooker, and add a quart of stock - I've been using chicken stock but whatever you have, or even plain water is fine. I add half an onion, chopped, and a couple cloves minced garlic, and a tablespoon of olive oil (to prevent them foaming up into the pressure valve), then bring up to high pressure and cook 2 minutes. Let the pressure drop naturally. To the pot, I add 3 strips raw bacon, cut crosswise into 1/4" strips, cover and bring up to Low pressure for 5 minutes. Let the pressure drop again, then add a 14 oz. can of stewed diced tomatoes (I like the kind with mild or jalapeno peppers), chili powder to taste, a pinch of cumin and coriander, and some Chipotle Tabasco to taste. Bring up to low pressure again and cook another 5 minutes and they're done!

You can do it on the stovetop too, you'd just simmer them for several hours instead of using the PC.

These beans get a naturally "creamy" texture which thickens up the sauce without added gums or thickeners.

They're also very good just at the "plain" stage, after cooking with the chicken stock, onions and garlic!

You could also stop at that point and drain off and reserve the liquid; mash the beans, adding liquid as needed to get to the consistency you like for refrieds, then heat up a skillet with some lard or bacon fat, add the beans and fry a bit. I like a little garlic salt added at that point too.

HTH!

Char
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Old 04-08-2010, 08:39 AM   #11
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Bumping for tonights dinner!!
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Old 04-08-2010, 09:26 AM   #12
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Char - my chile verde recipe is almost exactly like yours.......EASY!

I just made it yesterday with a pork roast. I sprinkled the pork roast with cumin, chili powder, coriander, garlic salt and s&p then cooked it all day on low with some onion. When I got home at 4pm, I drained it, shredded it up and added 2 jars of Trader Joe's salsa verde plus a can of diced green chiles and 2 diced jalapenos. I let it simmer until dinner time at 7pm.

Served it with sour cream, avocado slices, pico de gallo and shredded cabbage. TDF!

Im gonna have the leftovers with over easy eggs this weekend!
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Old 04-08-2010, 10:12 AM   #13
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Andi, that sounds really good!
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Old 04-08-2010, 12:16 PM   #14
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Oh wow! Thanks for bumping this. I've spent months trying to 'restore and relocate' recipes after my computer was stolen. I had forgotten about this one!!
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Old 01-24-2011, 08:27 PM   #15
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Making this for the first time sometime this week, any ideas what I should serve with it?
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Old 01-25-2011, 02:03 PM   #16
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Charski, your beans sound wonderful. Just copied your recipe into my Demy. I love that thing. Julie
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Old 01-25-2011, 04:00 PM   #17
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Nice work. These are keeper recipes. Thanks guys.
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Old 01-26-2011, 09:56 PM   #18
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Great recipes!
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Old 07-27-2012, 08:07 PM   #19
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*Bump*
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