5 Easy Red Chicken Recipes
You may search this selection of Red Chicken recipes by cooking time, calorie count, and even plating style to find the best one for you. All of the finest recipes ever assembled in one handy collection. It’s cheap, accessible, and well-liked by most, so it’s become a standard in my social circle. Everyone in here ought to appreciate this success.
1.THE BEST RED SAUCE CHICKEN ENCHILADAS
THE BEST RED SAUCE CHICKEN ENCHILADAS
Ingredients
- 1 medium onion small diced
- 1 jalapeño seeded and finely chopped
- 1 teaspoon oil
- 3 medium cloves garlic finely minced
- 2 tablespoons chili powder
- 1 tablespoon granulated or brown sugar
- 2 teaspoons ground cumin
- 2 cans 8-ounces each tomato sauce
- 1 cup water
- 1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 large chicken breasts)
- 1 cup 114 g shredded sharp cheddar cheese
- 1 cup 114 g shredded Monterey jack cheese
- 1/2 cup minced fresh cilantro
- 12 6-inch soft corn or flour tortillas, (fajita-size if using flour tortillas)
Instructions
- Combine the oil, onion, and jalapeño in a large pot along with a half teaspoon of salt. Cover and continue cooking over medium-low heat, stirring often, for 8 to 10 minutes, or until the onions and peppers have become more tender. After stirring in the garlic, chili powder, cumin, and sugar, continue cooking for about 30 seconds, or until the mixture becomes aromatic. Mix the tomato sauce and water together in a bowl. Raise the heat to a low simmer.
- Place the chicken pieces evenly among the sauce. Depending on the size and thickness of the chicken breasts you are using, reduce the heat to low, cover, and continue cooking until the chicken is cooked through, which should take approximately 10 to 15 minutes. Place the chicken on a platter, and then set it away to let it to somewhat cool down. The sauce should be let to simmer over medium heat until it begins to gently thicken, which should take around 5 minutes.
- After squeezing the onion combination with a spoon or spatula in order to extract as much liquid as possible from the mixture, pour the sauce through a fine mesh strainer into a medium basin. If you feel it's necessary, season the sauce with a little bit more salt and pepper to taste.
- Place the reserved onion mixture in a big bowl after transferring it from the sieve, and then set it aside. Shred the chicken into pieces that are suitable for snacking, then add it to the onion mixture that is included in the big bowl. Mix in the leftover 1/4 cup of enchilada sauce, along with the chopped cilantro, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, and 1/2 cup of each. Mix well by tossing.
- Placing the stacked tortillas on a platter and covering them with either plastic wrap or wet paper towels can keep them fresh. Warm it in the microwave on high for 40 to 60 seconds, or until it is malleable. Spread the tortillas out on a clean work surface, then equally distribute a third of a cup's worth of the chicken mixture down the middle of each tortilla. Roll up each tortilla tightly, and set them seam-side down in a prepared 9-by-13-inch baking dish.
- Turn the oven temperature up to 400 degrees F. The enchiladas should have an equal coating of the enchilada sauce poured on top of them. Spread the remaining cheese over the top. Bake the dish with the foil covering for 20 to 25 minutes, or until it is well warm.
- Take off the cover and continue baking for another 5 minutes, or until the cheese has a browned appearance. Take the dish out of the oven and let it rest for ten minutes before serving.
- Depending on your preferences, serve with sour cream, guacamole, salsa, and more cilantro.
Notes
Chili Powder: The level of spiciness in chili powder might vary. I use either Penzey's or McCormick brand, and the meal is very slightly spicy when prepared according to the instructions, which call for 2 teaspoons plus 1 jalapeño. It is possible to reduce the level of heat by excluding the seeds and membranes of the jalapeño, using only half of the jalapeno, and reducing the amount of chili powder to taste.
Make Ahead Instructions: To make the enchiladas, be sure to follow the instructions and wait for the sauce, onions, and chicken to reach room temperature before starting. After putting the enchiladas together, place the pan in the refrigerator for up to a day covered with a layer of tin foil. Bake uncovered for an additional 5-10 minutes after initially baking covered for 20 minutes. If you do not have a jumbo-sized ziploc bag, ensure that the borders of the pan are securely wrapped with tin foil. The enchiladas that have been built can be stored by covering them with a second layer of tin foil and placing them inside the bag. Put in the freezer for up to two to three months. Cooking from frozen requires baking for 1 hour and 15 minutes while covered at 350 degrees Fahrenheit. Remove the lid and continue baking for one more hour, or until the mixture is bubbling and heated.
Make Ahead Instructions: To make the enchiladas, be sure to follow the instructions and wait for the sauce, onions, and chicken to reach room temperature before starting. After putting the enchiladas together, place the pan in the refrigerator for up to a day covered with a layer of tin foil. Bake uncovered for an additional 5-10 minutes after initially baking covered for 20 minutes. If you do not have a jumbo-sized ziploc bag, ensure that the borders of the pan are securely wrapped with tin foil. The enchiladas that have been built can be stored by covering them with a second layer of tin foil and placing them inside the bag. Put in the freezer for up to two to three months. Cooking from frozen requires baking for 1 hour and 15 minutes while covered at 350 degrees Fahrenheit. Remove the lid and continue baking for one more hour, or until the mixture is bubbling and heated.
Nutrition Facts
12 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 273 | |
| % Daily Value* | ||
| Total Fat 12 g | 18 % | |
| Saturated Fat 5 g | 25 % | |
| Trans Fat 0 g | ||
| Cholesterol 32 mg | 11 % | |
| Sodium 727 mg | 30 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 4 g | ||
| Includes 1 g Added Sugars | ||
| Protein 13 g | 27 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 255 mg | 25 % |
| Iron 3 mg | 15 % |
| Potassium 296 mg | 6 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: balanced * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 12 g | 18 % |
|---|---|---|
| Saturated | 5 g | 25 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 4 g | – |
| Added Sugars | 1 g | – |
| Protein | 13 g | 27 % |
| Cholesterol | 32 mg | 11 % |
| Sodium | 727 mg | 30 % |
| Calcium | 255 mg | 25 % |
| Magnesium | 31 mg | 7 % |
| Potassium | 296 mg | 6 % |
| Iron | 3 mg | 15 % |
| Zinc | 1 mg | 12 % |
| Phosphorus | 256 mg | 37 % |
| Vitamin A | 83 Вµg | 9 % |
| Vitamin C | 5 mg | 6 % |
| Thiamin (B1) | 0 mg | 23 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 4 mg | 25 % |
| Vitamin B6 | 0 mg | 18 % |
| Folate (Equivalent) | 104 Вµg | 26 % |
| Folate (Food) | 21 Вµg | – |
| Vitamin B12 | 0 Вµg | 9 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 8 Вµg | 6 % |
Source: https://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/
Also interesting about Red Chicken Recipe:
What is a Thai red curry?
Popular in Thailand, red curry (Thai:, RTGS: kaeng phet, pronounced [k phèt], lit.’spicy curry’) is made by simmering red curry paste in coconut milk with your choice of meat (often chicken, beef, pork, duck, or shrimp) or a vegetarian protein source (typically tofu).
Is red Thai curry hotter than green?
Thai green curries are even spicier than their red counterparts, in case you didn’t know. Fresh kaffir lime leaves, Thai basil, coriander, and spicy green chilies go into making our fiery green paste, while red chillies, galangal, and aromatic lemongrass combine to make our medium-spicy red paste.
2.THAI RED CHICKEN CURRY
THAI RED CHICKEN CURRY
This Thai Red Chicken Curry is wonderfully tasty and very simple to prepare. It is made with chicken cut into bite-size pieces, snow peas, and a red curry and coconut milk sauce that is cooked together. Cooking authentic Thai food in less than half an hour and using only one pot!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger root peeled and finely grated
- 1 pound chicken breasts boneless and skinless and cut into bite size pieces about 3
- 13.5 ounce coconut milk 1 can
- 2 to 4 tablespoon Thai red curry paste
- 3/4 cup chicken broth low sodium
- 5 ounce snow peas roughly chopped
- 4 leaves kaffir lime
- 2 teaspoon sugar
- 2 stalks lemongrass bruised *
- salt and pepper to taste
- 1 tablespoon fresh cilantro chopped
- US Customary – Metric
Instructions
- To get the olive oil to a temperature where it can be used, heat it in a Dutch oven, a big wok, or a pan. After adding the garlic and ginger, continue to stir-fry the mixture for approximately 30 seconds over high heat, or until the scent is released.
- Reduce the heat to medium-high, then add the chicken pieces to the saucepan. Cover and cook for approximately four to five minutes, or until the chicken is no longer pink in the center.
- Mix in the snow peas, kaffir lime leaves, sugar, and lemon grass after adding the coconut milk, curry paste, and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer and continue cooking for another 10 minutes.
- Take out of the pot the kaffir lime leaves, as well as the lemon grass. Take the dish off the heat and sprinkle it with fresh cilantro.
- Serve immediately over rice that has been prepared.
Notes
Use a meat mallet or the back of a knife to softly crush the lemongrass. This will help to bruise the lemongrass. By doing so, you will ensure that the curry has the maximum amount of flavor.
You are welcome to keep the kaffir lime leaves and lemon grass stalks in the dish; however, you will need to move them to the edge of your plate before eating because they are too rough to chew.
The leftover kaffir lime leaves have a shelf life of at least two weeks when stored in the refrigerator. You may also choose to freeze them in a container or bag that is airtight, such as a ziploc bag.
The cooked rice portion is not included in the nutritional facts.
Please bear in mind that the nutritional information provided is an approximation at best and can change significantly depending on the ingredients that are utilized.
You are welcome to keep the kaffir lime leaves and lemon grass stalks in the dish; however, you will need to move them to the edge of your plate before eating because they are too rough to chew.
The leftover kaffir lime leaves have a shelf life of at least two weeks when stored in the refrigerator. You may also choose to freeze them in a container or bag that is airtight, such as a ziploc bag.
The cooked rice portion is not included in the nutritional facts.
Please bear in mind that the nutritional information provided is an approximation at best and can change significantly depending on the ingredients that are utilized.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 335 | |
| % Daily Value* | ||
| Total Fat 24 g | 37 % | |
| Saturated Fat 15 g | 73 % | |
| Trans Fat 0 g | ||
| Cholesterol 50 mg | 17 % | |
| Sodium 601 mg | 25 % | |
| Total Carbohydrate 15 g | 5 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 4 g | ||
| Includes 1 g Added Sugars | ||
| Protein 19 g | 39 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 63 mg | 6 % |
| Iron 5 mg | 25 % |
| Potassium 529 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: low Carb * sugar Conscious * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 24 g | 37 % |
|---|---|---|
| Saturated | 15 g | 73 % |
| Trans | 0 g | – |
| Monounsaturated | 6 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 15 g | 5 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 4 g | – |
| Added Sugars | 1 g | – |
| Protein | 19 g | 39 % |
| Cholesterol | 50 mg | 17 % |
| Sodium | 601 mg | 25 % |
| Calcium | 63 mg | 6 % |
| Magnesium | 68 mg | 16 % |
| Potassium | 529 mg | 11 % |
| Iron | 5 mg | 25 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 240 mg | 34 % |
| Vitamin A | 39 Вµg | 4 % |
| Vitamin C | 30 mg | 33 % |
| Thiamin (B1) | 0 mg | 11 % |
| Riboflavin (B2) | 0 mg | 11 % |
| Niacin (B3) | 9 mg | 55 % |
| Vitamin B6 | 1 mg | 41 % |
| Folate (Equivalent) | 35 Вµg | 9 % |
| Folate (Food) | 35 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 10 Вµg | 8 % |
Source: https://www.jocooks.com/recipes/thai-red-chicken-curry/#wprm-recipe-container-13789
Also interesting about Red Chicken Recipe:
Is red Thai curry very hot?
Although the color would lead you to believe otherwise, Thai Red Curry is not quite as spicy as it seems. It’s not very hot at all, and most restaurants keep to mild levels of spice rather than the extremes that you’ll encounter at certain others.
What does Thai red curry taste like?
Curry, Red. One of the most adaptable types of curry, this one features a moderate level of heat. Red chilies are used in large quantities to provide the strong and spicy flavor characteristic of red curry. Coriander, cumin, red bell pepper, red chile, lemongrass, and ginger are all used to make the curry base.
3.Creamy Red Wine Pasta Sauce with Chicken & Mushrooms
Creamy Red Wine Pasta Sauce with Chicken & Mushrooms
Course: Main Course Cuisine: Italian Servings: 4 Calories: 887kcal Prep time: 5 minutes Time to cook: twenty minutes Total time: 30 minutes
Equipment
- Chopping board*
- Kitchen knife*
- Skillet or frying pan*
- Pasta pot*
- measuring spoons
- Measuring cups (metric or US)*
Ingredients
- 4 tablespoon butter divided more if needed
- 1 yellow onion finely chopped
- 3 garlic cloves in one piece but slightly crushed
- 10 white button mushrooms chopped
- 1 lb chicken thigh filets cut in bite-size pieces
- 1 cups red wine
- 2 tablespoon concentrated mushroom stock
- 20 fresh thyme sprigs + more to serve
- 1 cups cream
- ½ lb fresh tagliatelle
- 1 cups pasta water
- 1 cups grated parmesan + more to serve
- US Customary - Metric
Instructions
- Prepare a skillet that is capable of holding all of the sauce and pasta by heating it over medium heat. Add half of the butter, along with the minced onion and crushed garlic. Allow it simmer for a few minutes, or until the aroma is released.
- a tablespoon and a half of butter, one yellow onion, and three garlic cloves
- After allowing the second half of the butter to melt, add the mushrooms to the pan and continue to cook. Allow it continue cooking for a few minutes. If the mushrooms begin to take on a dry appearance, add a little bit more butter.
- 10 white button mushrooms, and 4 tablespoons of butter.
- The chicken should be added to the other side of the pan once the mushrooms have been moved to one side. Cook it separately until it has some color on both sides, and then combine it with the mushrooms after it has reached the desired doneness.
- thigh filets weighing one pound of chicken
- Raise the temperature to medium-high, add the red wine, and continue cooking for two minutes, or until roughly half of the wine has been consumed in the process.
- 1 ounce of crimson wine
- Incorporate cream, thyme sprigs, and mushroom stock concentration into the dish. Bring to a boil, and once it has reached a boil, reduce the heat back to medium. Simmer for 5-10 minutes.
- 2 teaspoons of mushroom stock concentration, twenty sprigs of fresh thyme, and one cup of cream.
- Prepare the spaghetti in the meantime. It should be cooked for 1 minute shorter than what is specified on the packet. After that, strain the pasta, but set aside a little of the cooking water.
- ½ pound fresh tagliatelle
- After the sauce has finished cooking, remove the garlic cloves and thyme sprigs from the pot using kitchen forceps or a fork. After that, include the cooked pasta together with the reserved water for the pasta. Mix, then bring back to a boil, and after two minutes of simmering, the pasta should be ready to eat.
- 1/2 pound of fresh tagliatelle, 1 cup of pasta cooking liquid
- Incorporate the grated parmesan, then garnish each serving with some fresh thyme and additional grated parmesan.
- 1 liter of grated parmesan cheese
- Ingredients and utensils required for this dish
- Cutting board* Kitchen knife* Pasta pot* Measuring spoons* Measuring cups (metric or US)* Chopping board* Knife for the kitchen* Skillet or frying pan* Pasta pot*
Notes
Notes about the ingredients and possible alternatives
I suggest using white button mushrooms or a combination of white button mushrooms and chantarelles for the mushrooms in this dish.
It's preferable to choose a dry and rich red wine, and personally, I think a Nebbiolo or Barbera is the greatest choice because it goes so well with thyme and mushrooms.
Various types of cream, include full-fat, low-fat, and half-and-half.
Tagliatelle made from scratch; dried pasta or any other form of pasta will do.
The flavor of chicken thigh filets is superior to that of chicken breast filets, but both can be used.
If you don't have concentrated mushroom stock, you may substitute a crushed bouillon cube and some wine in its place; just make sure everything is thoroughly combined before adding cream. Hints and techniques
You may achieve the perfect level of garlic flavor by using whole cloves that have been finely crushed. This produces a garlic flavor that is not overpowering, and the cloves are easy to remove before serving.
In order to achieve the most flavorful result, continue adding butter until the mushrooms are completely coated.
For the sauce with the finest flavor, choose a red wine that you truly enjoy drinking.
If you want to create the perfect combination, serve the pasta with the same wine.
Before serving, give the dish an air of sophistication by removing the thyme sprigs and garlic cloves.
You shouldn't exclude the pasta water since it helps the sauce become thicker and coats the pasta better.
The leftovers can be kept in the refrigerator for up to four days if they are sealed in an airtight container.
Put leftovers in an airtight container, and store them in the freezer for up to three months.
I suggest using white button mushrooms or a combination of white button mushrooms and chantarelles for the mushrooms in this dish.
It's preferable to choose a dry and rich red wine, and personally, I think a Nebbiolo or Barbera is the greatest choice because it goes so well with thyme and mushrooms.
Various types of cream, include full-fat, low-fat, and half-and-half.
Tagliatelle made from scratch; dried pasta or any other form of pasta will do.
The flavor of chicken thigh filets is superior to that of chicken breast filets, but both can be used.
If you don't have concentrated mushroom stock, you may substitute a crushed bouillon cube and some wine in its place; just make sure everything is thoroughly combined before adding cream. Hints and techniques
You may achieve the perfect level of garlic flavor by using whole cloves that have been finely crushed. This produces a garlic flavor that is not overpowering, and the cloves are easy to remove before serving.
In order to achieve the most flavorful result, continue adding butter until the mushrooms are completely coated.
For the sauce with the finest flavor, choose a red wine that you truly enjoy drinking.
If you want to create the perfect combination, serve the pasta with the same wine.
Before serving, give the dish an air of sophistication by removing the thyme sprigs and garlic cloves.
You shouldn't exclude the pasta water since it helps the sauce become thicker and coats the pasta better.
The leftovers can be kept in the refrigerator for up to four days if they are sealed in an airtight container.
Put leftovers in an airtight container, and store them in the freezer for up to three months.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 961 | |
| % Daily Value* | ||
| Total Fat 64 g | 98 % | |
| Saturated Fat 33 g | 163 % | |
| Trans Fat 1 g | ||
| Cholesterol 290 mg | 97 % | |
| Sodium 663 mg | 28 % | |
| Total Carbohydrate 45 g | 15 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 43 g | 85 % | |
| Vitamin D 1 Вµg | 7 % |
|---|---|
| Calcium 579 mg | 58 % |
| Iron 6 mg | 35 % |
| Potassium 787 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 64 g | 98 % |
|---|---|---|
| Saturated | 33 g | 163 % |
| Trans | 1 g | – |
| Monounsaturated | 20 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 45 g | 15 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 43 g | 85 % |
| Cholesterol | 290 mg | 97 % |
| Sodium | 663 mg | 28 % |
| Calcium | 579 mg | 58 % |
| Magnesium | 107 mg | 25 % |
| Potassium | 787 mg | 17 % |
| Iron | 6 mg | 35 % |
| Zinc | 4 mg | 36 % |
| Phosphorus | 651 mg | 93 % |
| Vitamin A | 488 Вµg | 54 % |
| Vitamin C | 28 mg | 31 % |
| Thiamin (B1) | 1 mg | 48 % |
| Riboflavin (B2) | 1 mg | 69 % |
| Niacin (B3) | 9 mg | 59 % |
| Vitamin B6 | 1 mg | 54 % |
| Folate (Equivalent) | 191 Вµg | 48 % |
| Folate (Food) | 43 Вµg | – |
| Vitamin B12 | 1 Вµg | 61 % |
| Vitamin D | 1 Вµg | 7 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://alwaysusebutter.com/creamy-red-wine-chicken-pasta/#recipe
Also interesting about Red Chicken Recipe:
Which is the tastiest Thai curry?
Massaman curry is unique among the many types of Thai curry because it is the mildest, sweetest, and most exotic. Coconut milk, beef, potatoes, and a curry paste created with roasted spices are all brought together in this dish.
Is red Thai curry healthy?
Worse Than: Both Red and Green Curry
Traditional Thai curries typically have a lot of coconut milk, which is not great for your diet. There are 400 calories in only one cup of the rich milk. More than three times the daily requirement, it contains 36 grams of saturated fat.
4.Red Lentil Chicken Soup
Red Lentil Chicken Soup
In only thirty minutes, you can have this wholesome, satiating, and hearty red lentil chicken soup on the table. Flavorful and packed with protein, with just the right amount of heat.
Equipment
- Anolon Hard Anodized Nonstick Cookware
- Anodized Nonstick Cookware
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic clove minced
- 3 tablespoons tomato paste
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry red lentils
- 2 large carrots sliced
- 6 cups chicken broth
- 2 cups shredded chicken
- Cilantro for serving
Instructions
- The olive oil should be heated in a large saucepan over medium-high heat. After approximately 5 minutes, add the onions and sauté until they are just beginning to turn golden. After adding the garlic, continue cooking for one more minute, or until the garlic becomes aromatic.
- After stirring in the tomato paste, smoked paprika, cumin, turmeric, salt, and pepper, continue cooking for about 2 minutes, or until the spices have released their aroma and the tomato sauce has evenly covered everything.
- The lentils, carrots, and chicken stock should all be added, and then the mixture should be brought to a boil. Simmer for around twenty minutes, or until the lentils and carrots have reached the desired consistency.
- Mix in the shredded chicken, and if you like, garnish each serving with some fresh cilantro.
Notes
Putting Away: Place any leftovers in a container that can seal off air. If stored in the refrigerator for about 4 days, they will remain edible.
Instructions for Freezing: You may also freeze the soup in for a period of up to three months. I suggest freezing it in discrete chunks so that it may be defrosted more quickly. To reheat, defrost in the refrigerator overnight, then either reheat in the microwave or on the stovetop until it reaches the desired temperature.
Alternatives: If you want the greatest results, do the recipe exactly as written. To make this soup suitable for vegans, however, delete the chicken and increase the amount of veggies included in the recipe.
Instructions for Freezing: You may also freeze the soup in for a period of up to three months. I suggest freezing it in discrete chunks so that it may be defrosted more quickly. To reheat, defrost in the refrigerator overnight, then either reheat in the microwave or on the stovetop until it reaches the desired temperature.
Alternatives: If you want the greatest results, do the recipe exactly as written. To make this soup suitable for vegans, however, delete the chicken and increase the amount of veggies included in the recipe.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 391 | |
| % Daily Value* | ||
| Total Fat 17 g | 27 % | |
| Saturated Fat 4 g | 19 % | |
| Trans Fat 0 g | ||
| Cholesterol 42 mg | 14 % | |
| Sodium 654 mg | 27 % | |
| Total Carbohydrate 36 g | 12 % | |
| Dietary Fiber 5 g | 21 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 24 g | 48 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 49 mg | 5 % |
| Iron 4 mg | 22 % |
| Potassium 789 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: high Fiber * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 17 g | 27 % |
|---|---|---|
| Saturated | 4 g | 19 % |
| Trans | 0 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 36 g | 12 % |
| Fiber | 5 g | 21 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 24 g | 48 % |
| Cholesterol | 42 mg | 14 % |
| Sodium | 654 mg | 27 % |
| Calcium | 49 mg | 5 % |
| Magnesium | 46 mg | 11 % |
| Potassium | 789 mg | 17 % |
| Iron | 4 mg | 22 % |
| Zinc | 2 mg | 20 % |
| Phosphorus | 253 mg | 36 % |
| Vitamin A | 246 Вµg | 27 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 0 mg | 36 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 8 mg | 53 % |
| Vitamin B6 | 1 mg | 46 % |
| Folate (Equivalent) | 179 Вµg | 45 % |
| Folate (Food) | 179 Вµg | – |
| Vitamin B12 | 0 Вµg | 6 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 14 % |
| Vitamin K | 15 Вµg | 12 % |
Source: https://feelgoodfoodie.net/recipe/red-lentil-chicken-soup/
Also interesting about Red Chicken Recipe:
Which is hotter red or green or yellow curry?
Typically, red Thai curries have a higher heat level than their yellow and green counterparts. The crimson color of this curry comes from the dried red chilies used to make the paste.
Is Thai curry spicy?
Thai Red Curry
People often assume that a red meal is really spicy because of its color. Red Thai Curry, in contrast to its green counterpart, is not quite as fiery. Green curry is hotter than red curry, so choose wisely.
5.Thai Red Curry Chicken
Thai Red Curry Chicken
This delicious Thai chicken curry may be ready in about 30 minutes and only requires one pan of cooking space.
Ingredients
- 1 tablespoon vegetable oil
- 1 small bunch scallions thinly sliced, light and dark green parts divided
- 3 cloves garlic chopped
- 1 jalapeño pepper seeded and diced (see note)
- 1 14-oz can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1½ pounds chicken tenderloins cut into 1-inch cubes
- 1 tablespoon lime juice from 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- In a large nonstick skillet, bring the oil to a simmer over medium-low heat. After adding the light scallions, garlic, and jalapeo, continue cooking while stirring constantly for another three to four minutes, until the vegetables have softened. Do not brown the meat.
- After adding the coconut milk, red curry paste, fish sauce, and brown sugar, combine all of the ingredients with a whisk. Bring to a boil, then lower the heat and simmer until it has thickened, which should only take a few minutes. After adding the chicken, reduce the heat to low, cover the pot, and simmer for 5 to 6 minutes. During this time, toss the chicken regularly to ensure that it cooks evenly. (You shouldn't let the sauce come to a boil; instead, you should focus on cooking the chicken slowly so that it becomes soft.) Mix in the lime juice, cilantro, and dark scallion greens until well combined. Try it out, and if it needs it, add a little bit more lime juice to the seasoning. Accompany with jasmine rice when serving.
Notes
When working with jalapeo peppers, exercise extreme caution at all times. If you get any of the seeds or ribs on your hands, be sure to wash them well and stay away from touching your eyes.
Take note that you shouldn't start cooking the chicken until right before you intend to consume it. Prepare the sauce all the way up until the point when the chicken is added if you want to have a head start on the cooking process. Remove it from the heat, and immediately before serving, poach the chicken in the sauce. It is possible to overcook the chicken if it is allowed to remain in the hot curry sauce for an excessive amount of time before being served.
Take note that you shouldn't start cooking the chicken until right before you intend to consume it. Prepare the sauce all the way up until the point when the chicken is added if you want to have a head start on the cooking process. Remove it from the heat, and immediately before serving, poach the chicken in the sauce. It is possible to overcook the chicken if it is allowed to remain in the hot curry sauce for an excessive amount of time before being served.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 732 | |
| % Daily Value* | ||
| Total Fat 52 g | 80 % | |
| Saturated Fat 25 g | 123 % | |
| Trans Fat 0 g | ||
| Cholesterol 70 mg | 23 % | |
| Sodium 1,534 mg | 64 % | |
| Total Carbohydrate 41 g | 14 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 10 g | ||
| Includes 8 g Added Sugars | ||
| Protein 29 g | 57 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 89 mg | 9 % |
| Iron 6 mg | 34 % |
| Potassium 739 mg | 16 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * red Meat Free * celery Free * mustard Free * sesame Free * lupine Free * alcohol Free
| Fat | 52 g | 80 % |
|---|---|---|
| Saturated | 25 g | 123 % |
| Trans | 0 g | – |
| Monounsaturated | 15 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 41 g | 14 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 10 g | – |
| Added Sugars | 8 g | – |
| Protein | 29 g | 57 % |
| Cholesterol | 70 mg | 23 % |
| Sodium | 1,534 mg | 64 % |
| Calcium | 89 mg | 9 % |
| Magnesium | 111 mg | 27 % |
| Potassium | 739 mg | 16 % |
| Iron | 6 mg | 34 % |
| Zinc | 2 mg | 19 % |
| Phosphorus | 477 mg | 68 % |
| Vitamin A | 23 Вµg | 3 % |
| Vitamin C | 14 mg | 15 % |
| Thiamin (B1) | 0 mg | 34 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 11 mg | 68 % |
| Vitamin B6 | 0 mg | 16 % |
| Folate (Equivalent) | 58 Вµg | 14 % |
| Folate (Food) | 58 Вµg | – |
| Vitamin B12 | 1 Вµg | 21 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 73 Вµg | 61 % |
Source: https://www.onceuponachef.com/recipes/thai-red-curry-chicken.html#tabrecipe
Also interesting about Red Chicken Recipe:
Is curry healthy to eat?
Curries, which often consist of meat and vegetables in a spicy sauce and are served with rice, may be able to stake a claim as a “healthy” option. Vegetables are a great source of vitamins and minerals, and turmeric, the major spice in most curry powders, has been shown to reduce inflammation.
Is green or red curry sweeter?
The paste for red curry is made using dry red chilies, while the paste for green curry calls for coriander roots, green chiles, and is more sweeter.
