Green chille and tomato chiken. Jab tak chiken ka pani achy sy dary na ho Jay. This is one of me and my Mom favorite, if you want more spicy you can add it with Thai chili or chili bird eye. You can taste the cooked bitterness of green chili and the sourness of green tomato with smell of a fresh and fragrant hot basil.
You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Add uncooked, thawed chopped chicken tenderloins (pat dry first), diced tomatoes, and corn. You can cook Green chille and tomato chiken using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Green chille and tomato chiken
- It’s of Chiken breast.. Half kg.
- Prepare of Chiken half kg.
- It’s of Tomato 3 bary size k.
- You need 5-6 of green chille.
- Prepare teaspoon of Salt one.
- It’s tea spoon of Red chille..half.
- You need of Tikka masla half te spoon.
- Prepare 4-5 tbs. of Oil.
Dunking the lavash under the mixture so it's covered. In New Mexico, this is served with either red chile sauce (not the same thing as salsa–much hotter) or salsa verde (made with Hatch chilies, tomatillos, and cilantro). Recipes for those were included in the same issue of Cooking Light as this green chile chicken casserole recipe, as was a recipe for posole. Stir in the beans, sour cream and cilantro; heat through.
Green chille and tomato chiken instructions
- Chiken ko cubes main cut Kar kr ly pan Mai oil dal Kar achy sy garm karna ha.. Aur jab oil full garm ho to is main chiken dalna ha aur sath he salt dal Dayna ha…
- Aur chiken ko achy say Fri Kar lyna ha…
- Jab tak chiken ka pani achy sy dary na ho Jay…
- Is k baad is main tomato and chille dal Dayna ha sath he red chille aur Tikka masla dalna ha.
- Aur is ko achy sy mix Karen aur 2 mint kiye dhanp day mzedar se chille tomato chiken ready ha.. Yummy.. Feed back day aur pasand ay to like Kren subscribe kren mere chanel ko Allah haifz.
Then stir in the green chilis and stir until evenly mixed. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese. Shred the chicken, and the leftovers make a great enchilada filling.
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