THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
CHICKEN AND VEGETABLE CHILI
Make and share this Chicken and Vegetable Chili recipe from Food.com.
Provided by Patrick in Los Ange
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
- Add garlic and chicken; cook 5 minutes.
- Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
- Add broth and salt. Cover and simmer for 15 minutes.
- Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
- Let stand for 10 minutes.
Nutrition Facts : Calories 464.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 65.8, Sodium 739.7, Carbohydrate 54.7, Fiber 14.1, Sugar 2.9, Protein 44.6
CHICKEN GREEN CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
- Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
- Meanwhile, seed, core, and thinly slice the poblano peppers.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
- To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
- Preheat the oven to 350 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
CHILLI CHICKEN STIR-FRY
Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.
Provided by AaliyahsAaronsMum
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Slice the chicken into thin bite-size strips.
- In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
- Leave to marinate for atleast 30 minutes.
- Heat a wok over high heat, and when hot, add the oil.
- Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
- Add the vegetables and chillies to the wok, and fry briskly for a minute.
- Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
- Mix cornflour in hot water till dissolved and pour into the wok.
- Stir until the sauce is thickened, season to taste, and serve straight away.
Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4
SPICY THAI CHICKEN AND VEGETABLES
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).
Provided by Rita1652
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- In a sauce pot simmer first 10 ingredients for 5 minutes.
- In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
- Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
- Add the amount chili peppers to pot according to how hot you like your food!
- Simmer for 5 more minutes.
- Serve with cooked jasmin rice.
- Topped with toasted pine nuts.
WHITE CHICKEN CHILI WITH VEGGIES
Made this up tonight using what I had on hand - my husband said it was really good. I didn't measure the spices - so use your judgment and begin with less...and gradually add to accommodate your preferences.
Provided by Gidget265
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
- 2. After the chicken is cooked through, drain extra oil.
- 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
- 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
- 5. Simmer for a while - maybe an hour while the juices and spices meld.
- 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.
Nutrition Facts : Calories 459.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 83, Sodium 661.4, Carbohydrate 52.6, Fiber 15.7, Sugar 10.7, Protein 42.8
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- Line a sheet pan with aluminum foil for easier cleanup and to it add the chicken, vegetables, evenly drizzle with olive oil, season with pepper, evenly drizzle with 3/4 of the chili sauce, toss with your hands to combine, and roast for about 14-15 minutes, or until chicken is cooked through and vegetables are crisp-tender. If baking in a conventional oven, you may need to bake slightly longer, 17-18 minutes, but watch your food and not the clock.
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