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Results 81 - 90 of 223 for white-chicken chili
81. CHICKEN PASOLE
Skin chicken and boil in water. Cool ... Bring mixture to a boil. Serve hot. Serve with warm tortillas, lime wedges and hot sauce. Serves 6 to 8.
82. KUNG PAO CHICKEN
Bone chicken thighs. Remove and discard skin ... seconds. Add peanuts and turn off heat; stir mixture 2 or 3 times. Serve immediately. Serves 4.
83. CHICKEN RELLANOS
Flatten chicken breasts with a mallet. Remove ... in baking dish sprayed with Pam. Top with grated cheese. Bake at 350 degrees for 30 minutes.
84. KUNG PAO CHICKEN
Available in Chinese markets. Cut the chicken into 3/4 inch cubes. Combine with the egg white, cornstarch, and salt. Refrigerate ... hoi sin sauce, chili paste with garlic, sugar, wine, ... 4 to 8 servings.
Cut the chicken breasts crosswise into 1-inch strips. ... chile, 2 cups. Variation: Ancho or Chipotle peppers may be substituted for jalapenos.
Melt butter. Sauté onion; add ... add cans chunk white chicken. Spoon 2 to 3 ... Bake at 350°F for 30 to 35 minutes or until brown.
Cook celery and onions in ... in cooked rice, chicken, cheese, egg and seasoning. ... thin down, add 2 tablespoons onions and serve over balls.
Combine chicken, sour cream, salt and ... sour cream, guacamole, or both; stand tortilla chips in sour cream or guacamole. Makes 4 to 6 servings.
Can be bought in Oriental food stores. Combine egg white and cornstarch. Mix with chicken pieces and refrigerate for 30 ... sauce, hoisin sauce, chili paste with garlic, sugar, sherry, ... sauce. Serve over rice.
Cook chicken and water over medium heat ... bowl, beat egg white at medium speed until stiff, ... onions and sour cream and serve with the chicken.
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