Best 4 Emerald Chicken Recipes
Feast your taste buds on the vibrant "Emerald Chicken" dish, a culinary masterpiece that combines the zesty flavors of aromatic herbs and vegetables with tender chicken. This tantalizing dish, adorned with its captivating emerald green hue, is a true delight that promises to tantalize your senses and transport you to a world of gastronomic bliss. Bursting with vibrant colors and bold flavors, get ready to embark on a culinary journey like no other as we unveil the secrets behind crafting this extraordinary dish.
Let's cook with our recipes!
EMERALD CHICKEN
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill for cooking at medium-high heat.
- Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well.
- Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through.
- Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side.
EMERALD DRAGON CHICKEN
I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)
Provided by PalatablePastime
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
- Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
- Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
- Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
- Serve with hot steamed rice or noodles.
GRANDMA TITAÂS CHICKEN FRICASSEE & EMERALD RICE
Steps:
- Chicken 1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5 to 8 minutes. Reserve 3/4 cup of the cooking liquid and then strain the asparagus. Rinse under cold water and transfer to a paper towel-lined plate. Set aside. 2. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, oregano, salt and pepper. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve and set it aside until cooled. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. 3. Place the flour in a large bowl. Add a little of the chickenâs cooking broth to the flour, whisking it until it forms a smooth paste. Whisk in the remaining broth then pour the mixture into a medium saucepan. Bring the sauce to a simmer over medium heat, stirring constantly so it doesn't stick or burn, until it has thickened slightly, 15 minutes. 4. Whisk in the reserved asparagus cooking liquid, the cream, and the capers. Add the chicken back to the sauce and stir to coat in sauce. Add the asparagus and gently tuck it in to the sauce (the asparagus is very delicate so handle it carefully). Cook a couple of minutes to heat through and bring the flavors together. Rice 1. Pre-heat your broiler to high. 2. Microwave the cooked rice on high in 30 seconds increments until itâs warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, cilantro, parsley, lime zest and Parmesan cheese. Place the dish under the broiler for 5 - 7 minutes, check often, since broilers vary. Season with salt and pepper and serve.
EMERALD CHICKEN SALAD
Make and share this Emerald Chicken Salad recipe from Food.com.
Provided by Dienia B.
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- mix all but lettuce
- put lettuce on plate
- top with chicken salad.
Tips:
- Choose the right chicken. For this dish, boneless, skinless chicken breasts or thighs work best. You can also use chicken cutlets, but they will cook more quickly, so be careful not to overcook them.
- Use a heavy-bottomed skillet. This will help to evenly distribute the heat and prevent the chicken from sticking.
- Season the chicken generously. The seasonings will help to flavor the chicken and make it more flavorful.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Don't overcrowd the skillet. If you overcrowd the skillet, the chicken will not cook evenly and will be more likely to stick.
- Use a meat thermometer to ensure that the chicken is cooked through. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken immediately. Once the chicken is cooked, serve it immediately with your favorite sides.
Conclusion:
Emerald chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is creamy and rich. This dish is sure to be a hit with your family and friends.
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