Best 3 Viva Chicken Green Bean Recipes

Viva chicken, a Peruvian dish also known as Ají de gallina, is a flavorful and creamy stew made with shredded chicken, aji amarillo peppers, and a variety of spices. It's often served with rice, potatoes, and hard-boiled eggs.

This article provides three different recipes for making viva chicken. The first recipe is for a traditional Peruvian-style viva chicken, made with aji amarillo peppers, evaporated milk, and Parmesan cheese. The second recipe is for a Mexican-inspired viva chicken, made with poblano peppers, sour cream, and cotija cheese. The third recipe is for a vegetarian viva chicken, made with tofu, vegetable broth, and nutritional yeast.

Each recipe includes step-by-step instructions, a list of ingredients, and cooking times. There are also beautiful photos of the finished dishes to inspire you. Whether you're looking for a traditional Peruvian dish or a more modern take on this classic recipe, you're sure to find something you'll love in this article.

Let's cook with our recipes!

SALTADO DE VAINITAS (PERUVIAN GREEN BEANS WITH CHICKEN)

Saltado de Vainitas (Peruvian Green Beans with Chicken) image

I put this recipe together to try and duplicate a favorite dish from a restaurant I love. It's delicious and can be made fairly healthy with white meat chicken and not too much oil! Serve over white rice and enjoy!

Provided by ADRI122

Categories World Cuisine Recipes Latin American South American Peruvian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil, divided
3 cloves garlic, minced
2 chile peppers, seeded and diced
1 ¼ pounds chicken, cut into 1-inch cubes
6 tablespoons soy sauce, divided
1 tablespoon ground cumin, divided
1 red onion, halved and sliced
4 roma (plum) tomatoes, cut into eighths
2 (12 ounce) packages frozen French-style green beans, thawed
3 tablespoons white wine vinegar
salt to taste
1 cup chopped cilantro

Steps:

Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 14.4 g, Cholesterol 48.8 mg, Fat 4.7 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 951.9 mg, Sugar 5.9 g

GREEK CHICKEN WITH GREEN BEANS

Greek Chicken with Green Beans image

My Greek grandmother made the most delicious Greek chicken and green beans with a lemon-tomato flavor. Whenever I make this slow-cooker recipe, I think of her. The juices from the chicken help flavor the green beans, but the beans can be prepared alone as a side dish without the chicken. -Elizabeth Lindemann, Driftwood, Texas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound fresh green beans, trimmed
2 large tomatoes, chopped
1 medium onion, chopped
1 cup chicken broth
1/4 cup snipped fresh dill
2 to 3 tablespoons lemon juice
2 garlic cloves, minced
4 bone-in chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: Lemon wedges and additional snipped fresh dill

Steps:

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours., Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

Nutrition Facts : Calories 324 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 769mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 26g protein.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Slow-Roasted Chicken With Garlicky Green Beans and Sage image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Categories easy, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds green beans, trimmed
Cloves from 1 head garlic (about 10 cloves), smashed and peeled
15 fresh sage leaves
6 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

Steps:

Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

Tips:

To save time, use frozen chicken and green beans.
If you don't have a steamer, you can boil the green beans in a pot of water for 3-5 minutes, or until tender.
Add a teaspoon of garlic powder or minced garlic to the sauce for extra flavor.
Serve the chicken and green beans over rice or noodles.
Garnish with chopped green onions or cilantro for a pop of color and freshness.

Conclusion:

Viva Chicken Green Bean is a flavorful and healthy dish that is easy to make. It is a great option for a quick and easy weeknight meal. The chicken is juicy and tender, and the green beans are crisp and flavorful. The sauce is tangy and slightly sweet, and it perfectly complements the chicken and green beans. This dish is sure to be a hit with your family and friends.