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Chicken Chile Verde
This is a heart-healthy recipe
from the producers of
Salute Santé!
grapeseed oil.
I N G R E D I E N T S
1 quart chicken broth
1 1/2 lbs skinless chicken breast
4 large handfuls of tortilla chips, plus more for serving
2 tablespoons Salute Santé! grapeseed oil
1/2 bunch scallions, thinly sliced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 15oz-can of beans
1 cup green salsa
I N
S T R U C T I O N S
In a deep skillet, bring
chicken broth and chicken breasts to a simmer over medium heat. Reduce
heat slightly and poach the chicken, turning occasionally, until cooked
thoroughly, about 10 minutes.
Crush the 4 handfuls of tortilla chips in blender. Pour about a cup of
warm chicken broth over crushed chips and let sit.
In a saucepan, heat grapeseed oil, and sauté scallions, oregano and
cumin. Cook until scallions are soft, about 2 minutes. Pour the
remaining broth into scallion mixture, then stir in the salsa and beans.
Add crushed tortilla chip mixture. Shred chicken and cook over medium
heat, stirring occasionally, until heated thoroughly.
Serve over rice with tortilla chips and sour cream.
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About Grapeseed
Oil
Salute
Santé! grapeseed oil
Salute Santé! Grapeseed Oil has long been the secret of gourmet chefs who
love its light and nutty, yet neutral flavor. It has the unique ability to
enhance the flavors of ingredients instead of overpowering them and leaves
no greasy aftertaste! It makes savory marinades and salad dressings that
will not cloud when chilled, so you can use them right out of the
refrigerator. The high smoke point (485 F) makes it ideal for hot food
preparation which means you can sauté, fry or bake without any smoking,
splattering or burning. The excellent emulsification properties make it
ideal for whipping mayonnaise and creamy dressings that will not separate
when chilled. The Salute Santé! Infused Grapeseed Oils shine with delicious
fresh flavors, making them ideal as a liquid spice in all your cooking or as
a simple and delicious dip for bread in place of butter or margarine.
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