CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
WHITE BEAN CHICKEN BREAST CHILI
I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
- Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
- Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 54.7 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 11.9 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 771.7 mg, Sugar 3.6 g
CHICKEN CHILI
This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Yield 5
Number Of Ingredients 17
Steps:
- In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
- Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
- Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 25.9 g, Cholesterol 52.7 mg, Fat 10.5 g, Fiber 9.5 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 547 mg, Sugar 4.1 g
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.
CHICKEN WITH SWEET CHILI SAUCE
Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
- To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
- Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.
Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5
SLOW COOKER WHITE CHICKEN CHILI
The easiest crockpot recipe of your life! It's a one pot wonder - no searing, no fuss. Simply throw everything right in!
Provided by Chungah Rhee
Categories entree
Yield 6-8 servings
Number Of Ingredients 18
Steps:
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Remove chicken from the slow cooker and shred, using two forks. Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste. Serve immediately with desired toppings.
CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
SLOW-COOKER GREEN CHICKEN CHILI
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."
Provided by Rhoda Boone
Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill.
CREAMY CROCKPOT WHITE CHICKEN CHILI
You're going to want to save this slow cooker Creamy White Chicken Chili with corn and white beans. It is so easy- just stir the ingredients into the crockpot and turn it on! It can be meal prepped as a freezer meal too!
Provided by Katie
Categories Main Course
Time 6h15m
Number Of Ingredients 15
Steps:
- Stir chicken, onions, peppers, corn, cornmeal, garlic, cumin, coriander, chili powder, salt, cayanne and broth together in the insert of a 6 quart slow cooker. Cover and cook for 6 hours on low.
- When timer goes off, stir well. Add in beans and stir in cream. Serve garnished with cilantro, cheese and serve with lime wedges.
Nutrition Facts : ServingSize 2 cups, Calories 365 calories, Sugar 5 g, Fat 19 g, SaturatedFat 7 g, Carbohydrate 32 g, Fiber 6 g, Protein 29 g
SWEET CHILI CHICKEN
This Sweet Chili Chicken is such a tasty and easy recipe to make. Crispy chicken breast pieces coated in delicious sweet chili sauce. This dish has such amazing flavors, it will surely become your go to meal for busy weeknights!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
- Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
- Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
- Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
- Garnish and serve: Garnish with green onions and red chilies and serve.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 27 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 863 mg, Fiber 1 g, Sugar 18 g
CHILI LIME GRILLED CHICKEN
Chili lime chicken - moist and delicious chicken marinated with chili and lime and grill to perfection. Easy recipe that takes 30 mins!
Provided by Rasa Malaysia
Categories Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
- Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
- Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
- Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 982 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
CHILI ROASTED CHICKEN BREASTS OR THIGHS
Make and share this Chili Roasted Chicken Breasts or Thighs recipe from Food.com.
Provided by MMers
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together first 4 ingredients.
- Add chicken and turn to coat.
- Place on foil-lined, rimmed baking sheet; spread with any remaining sauce.
- Bake in preheated 425F (220C) degree oven for about 25 minutes for breasts and 35 minutes for thighs.
GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS
Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
- Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
- Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
- Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
- Remove chicken from marinade and place on preheated grill. Discard USED marinade.
- Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
- Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
- Remove from grill and pour any remaining RESERVED sauce on top.
- Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
- OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.
Nutrition Facts : Calories 479.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 181.6, Sodium 330.3, Carbohydrate 10.2, Fiber 0.1, Sugar 8.9, Protein 60.4
QUICK CHICKEN CHILI
This chicken chili has few ingredients with lots of flavor. If you are looking for something quick and healthy, this is the recipe to use. This is wonderful over white or brown rice. Top with reduced-fat cheese and/or sour cream--I do both!
Provided by Abbie Jensen Whitton
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
- Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 36.4 g, Cholesterol 63.4 mg, Fat 7.6 g, Fiber 9.9 g, Protein 32.7 g, SaturatedFat 1.9 g, Sodium 1243.2 mg, Sugar 2.5 g
GREEN CHILE CHICKEN
Steps:
- First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works. After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.
GREEN CHILE BAKED CHICKEN
Make and share this Green Chile Baked Chicken recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
- Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
- In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
- Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
- Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
SWEET CHILI CHICKEN
Thai Sweet Chili Chicken recipe with sticky, sweet and savory sweet chili sauce. This Thai chicken is so good you will want to lick the plate!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 People, Sodium 362 milligrams sodium
EASY SLOW COOKER CHICKEN CHILI
Steps:
- Gather the ingredients.
- Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
- Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
- Remove bay leaf.
- Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.
Nutrition Facts : Calories 370 kcal, Carbohydrate 36 g, Cholesterol 96 mg, Fiber 10 g, Protein 45 g, SaturatedFat 1 g, Sodium 812 mg, Sugar 8 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHICKEN THIGH CHILI
The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.
Provided by jan
Categories Chicken Chili
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g
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