CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
CHILI CHICKEN WITH HOMINY HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.
Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
HEARTY CHICKEN CHILI
A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 11
Steps:
- Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
- Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
- Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.
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