Gorkhali Chicken Chili Food

CHICKEN CHILI

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.

THAI-STYLE CHICKEN CHILI

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.

GORKHALI CHICKEN SATAY

Steps:

• In a blender, process all marinating ingredients into a smooth paste.
• Marinate chicken slices in chicken marinade for overnight in the refrigerator.
• Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers.
• Grill to the desired doneness, frequently turning and basting with the melted butter.
• Serve hot with tomato achar.

GORKHALI CHICKEN CHILI

Steps:

• In a small bowl, combine all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over chicken pieces.
• Mix well, cover, and let marinate for at least four hours.
• Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
• Cut grilled chicken into 1-in strips.
• In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
• In a sauce pan heat two tablespoons of cooking oil.
• Fry dry whole red chilies till dark.
• Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
• Add grilled chicken pieces, red bell pepper, and scallions.
• Stir thoroughly to coat with spices.
• Cook until vegetables are tender.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).

CURRIED BEEF AND CHICKEN SATAY

Steps:

• Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken.
• Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
• Add the meat strips and toss well to marinate for about fifteen minutes.
• Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer.
• Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers.
• Serve with a peanut butter sauce for dipping (see below). Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.

LAMB CHILI SEKUWA

Steps:

• In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
• In a large bowl, pour the spice mixture over the lamb pieces.
• Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
• Preheat grill.
• Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
• Take the cooked sekuwa off the grill.
• To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.

CHILE CHICKEN CHILI

Steps:

• Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
• Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.