Green chicken chili and brown rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 856.4
- Total Fat: 30.1 g
- Cholesterol: 96.0 mg
- Sodium: 705.9 mg
- Total Carbs: 92.8 g
- Dietary Fiber: 17.5 g
- Protein: 54.4 g
View full nutritional breakdown of Green chicken chili and brown rice calories by ingredient
Introduction
This "Bowl of Green" based around chicken and lentils is my California-influenced answer to "Texas Red." This "Bowl of Green" based around chicken and lentils is my California-influenced answer to "Texas Red."Number of Servings: 4
Ingredients
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1 cup dried lentils
1 1/2 pounds boneless skinless chicken breasts
1 green bell pepper
2 poblano peppers
2 jalapeno peppers
1 serrano pepper
1 medium onion
1/2 cup canola oil
1 tsp Salt
1 tsp Garlic powder
6 cup cooked brown rice
Tips
This is meant to be cooked ahead. Recipe may be doubled or multiplied further for large groups.
Directions
1. Get out your ingredients.
2. Cook the brown rice according to package instructions to make 6 cups cooked.
3. Mince the peppers, onion and garlic, preferably in a food processor. You do NOT want "chunks" of vegetable. Add this mixture and 1/4 cup of canola oil to the chili pot.
4. Chop, but do NOT mince, the chicken while it is still raw. Set aside for a moment.
5. Heat the chili pot over medium heat and saute the minced vegetables until they begin to caramelize, or until your eyes and nose can't take the heat, whichever comes first.
6. Add the chicken, reduce heat slightly and saute until cooked through, stirring with a spatula or hard spoon and breaking the chicken into smaller and smaller pieces until it is all about twice the size of a lentil.
7. Add the lentils and 3 cups of water to the chili pot. Bring to a slow boil, then reduce to a bare simmer and simmer uncovered for 20 minutes.
8. Serve chili over rice. Serving size in nutrition facts is 1/4 recipe of chili and 1 1/2 cups rice.
Serving Size: Serves four very hungry people.
Number of Servings: 4
Recipe submitted by SparkPeople user ADTEDDIEM.
2. Cook the brown rice according to package instructions to make 6 cups cooked.
3. Mince the peppers, onion and garlic, preferably in a food processor. You do NOT want "chunks" of vegetable. Add this mixture and 1/4 cup of canola oil to the chili pot.
4. Chop, but do NOT mince, the chicken while it is still raw. Set aside for a moment.
5. Heat the chili pot over medium heat and saute the minced vegetables until they begin to caramelize, or until your eyes and nose can't take the heat, whichever comes first.
6. Add the chicken, reduce heat slightly and saute until cooked through, stirring with a spatula or hard spoon and breaking the chicken into smaller and smaller pieces until it is all about twice the size of a lentil.
7. Add the lentils and 3 cups of water to the chili pot. Bring to a slow boil, then reduce to a bare simmer and simmer uncovered for 20 minutes.
8. Serve chili over rice. Serving size in nutrition facts is 1/4 recipe of chili and 1 1/2 cups rice.
Serving Size: Serves four very hungry people.
Number of Servings: 4
Recipe submitted by SparkPeople user ADTEDDIEM.