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Not browning the chicken at the beginning allows for the chicken to take on a shredded quality. This happens while stirring in the curry cubes.
If chicken is cubed, browning is the recommended preparation.
If chicken is in pieces, the recipe as written will thoroughly cook the chicken.
If chicken is cubed, browning is the recommended preparation.
If chicken is in pieces, the recipe as written will thoroughly cook the chicken.
11 weeks ago
Linked recipe used as base, but recipe has been heavily edited
14 weeks ago
- Used black beans and great northern beans without issue.
- used less than a cup of sour cream. It was okay but could probably use more. *use full cup next time
- didn’t add cheese to the final product since that makes cleanup exponentially harder, but added plenty of it on top of each individual serving
- used a can of diced low sodium tomatoes instead of roma tomatoes without issue
This was a pretty easy recipe. Takes a few more steps than my normal recipes, but it’s tasty, so I don’t mind. And the yield is substantial — 7-9 servings (depending on the size).
I think the most expensive thing was the chx at $7.88 for 1.5 lbs.
- used less than a cup of sour cream. It was okay but could probably use more. *use full cup next time
- didn’t add cheese to the final product since that makes cleanup exponentially harder, but added plenty of it on top of each individual serving
- used a can of diced low sodium tomatoes instead of roma tomatoes without issue
This was a pretty easy recipe. Takes a few more steps than my normal recipes, but it’s tasty, so I don’t mind. And the yield is substantial — 7-9 servings (depending on the size).
I think the most expensive thing was the chx at $7.88 for 1.5 lbs.
16 weeks ago
This has become a daily make in my house. I work from home and it’s super tempting to just order food when I’m hungry.
This is quick and easy and easily varied. It’s got plenty of protein and veg and only the carbs you add. It is likely higher in sodium, what with 4 cans being used, but if you don’t add any extra salt, this is likely manageable.
The quickest way to change this meal up is to change whatever packet of seasoning you add. I tried a pulled chicken packet (it’s all we had) and it wasn’t bad. It was sweeter than I expected but after adding a handful of shreddy cheese, the sweetness was muted and became a nice note in the flavor palate.
When I switched back to taco seasoning (as written) I was a little thrown by how different it was in smell. But it was otherwise the same tasty meal.
I add A LOT of pepper to this. A few grinds of black pepper and a couple of hearty shakes of white pepper.
This is quick and easy and easily varied. It’s got plenty of protein and veg and only the carbs you add. It is likely higher in sodium, what with 4 cans being used, but if you don’t add any extra salt, this is likely manageable.
The quickest way to change this meal up is to change whatever packet of seasoning you add. I tried a pulled chicken packet (it’s all we had) and it wasn’t bad. It was sweeter than I expected but after adding a handful of shreddy cheese, the sweetness was muted and became a nice note in the flavor palate.
When I switched back to taco seasoning (as written) I was a little thrown by how different it was in smell. But it was otherwise the same tasty meal.
I add A LOT of pepper to this. A few grinds of black pepper and a couple of hearty shakes of white pepper.
23 weeks ago
Made in instant pot. Used 1.5lb of diced chx. Sauté chx first with garlic, salt, pepper, onion powder, dried basil (if dried). Added can of diced tomatoes. Added 16oz of penne pasta. Also added enough chx broth to approach the top level of pasta (likely about 3C).
Set to 8m, put in pressure cover.
Let natural release for 10m. Then quick release.
Add mozzarella pearls. Cheese was very clumpy, maybe switch to shredded mozz.
Might be good with red pepper flakes, spinach or zucchini.
Set to 8m, put in pressure cover.
Let natural release for 10m. Then quick release.
Add mozzarella pearls. Cheese was very clumpy, maybe switch to shredded mozz.
Might be good with red pepper flakes, spinach or zucchini.