SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.0
  • Total Fat: 6.3 g
  • Cholesterol: 56.3 mg
  • Sodium: 432.3 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 25.2 g

View full nutritional breakdown of Green Chicken calories by ingredient
Report Inappropriate Recipe

Green Chicken

Submitted by: SEBESTE

Introduction

My family loves this recipe! You can make it as hot or as mild as you like. The amounts aren't exact because you have to eyeball it to get to the creamy consistancy. My family loves this recipe! You can make it as hot or as mild as you like. The amounts aren't exact because you have to eyeball it to get to the creamy consistancy.
Number of Servings: 10

Ingredients

    * Amounts are approximations. The sauce should be the consitancy of heavy cream. No, there's no cream in the recipe!
    4 Bonless, skinless chicken breasts
    3 Cups chicken broth
    1 Jar pickeled jalapenos, peppers and juice
    3-5 Garlic cloves
    1 Fresh jalapeno, stems and seeds removed
    3 Large onions
    1-2 Heads of romaine lettuce--dark leaves
    1 Bunch cilantro
    1 Bunch flat leaf parsley


Directions

In a large pot combine chicken broth, jalapeno pepper juice and half the pickeled peppers, 1 and 1/2 large onions, 2-3 garlic cloves and chicken breasts. The fluid should cover the chicken breasts boil until chicken is cooked. Remove the chicken breasts to a bowl to cool. Reserve all of the liquid.

In a blender put the rest of the garlic and onion, parsley, lettuce and fresh jalapeno. Slowly add the cooking liquid from the chicken. Keep adding the liquid until the sauce is the conisitancy of heavy cream.

In a frying pan, toast the almonds and set aside. Shred chicken and add it to the pan over medium to medium high heat. Add the sauce and let the sauce cook down. Add the toasted almonds at the end.
My family makes burritos with all the fixin's. I like it served with black beans and brown rice.

Serving Size: Makes 6-10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SHALEYBESTE.






Great Stories from around the Web


Rate This Recipe