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.
SWEET CHILI GRILLED CHICKEN
This sweet chili chicken is EASY, healthy, ready in 10 minutes, has zero cleanup, and is perfect for backyard barbecues or easy weeknight dinners!!
Provided by Averie Sunshine
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- To a large ziptop plastic bag, add the sweet chili sauce, soy sauce, olive oil, lemon juice, salt, pepper, chicken, seal bag, and squish the contents around so chicken is evenly coated.
- Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).
- Preheat grill to medium-high heat. Add the chicken, optional bell peppers, and grill for about 10 minutes, or until chicken (and peppers) are cooked through; flip intermittently to ensure even cooking.
- Garnish with green onions and pair with Sutter Home White Zinfandel.
Nutrition Facts : Calories 515 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 46 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1302 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
GRILLED CHICKEN/CHOCOLATE CHILI
Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.
Provided by Kathy228
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
- Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
- Cut chicken into bite-sized pieces.
- In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
- Add more water to the chili (or other liquid: broth, black coffee) if necessary.
- Add the pepper chunks, simmer for 1/2 hr.
- Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
- I use a George Forman grill, or broil.
- When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
- Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
- Serve over rice or in a bread bowl.
- Toppings: sour cream, grated jalapeno-jack cheese.
Nutrition Facts : Calories 375.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 45.6, Sodium 1518.7, Carbohydrate 48.7, Fiber 14.2, Sugar 11.3, Protein 32.4
GRILLED CHICKEN CHILI
This is a recipe developed by a friend who works in the local supermarkets Butcher Shop. Many thanks to Bill Baumgart for a wonderful and delicious meal, and for sharing his recipes with us.
Provided by Chabear01
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Coat Chicken with olive oil and season with black pepper, garlic powder and cumin. Grill till done. Put aside on plate.
- In a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp.
- Add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. Bring to a boil. Reduce heat and add beans.
- When grilled chicken is cool enough to handle, chop into bite size pieces. Add chopped chicken and any juices from cooked chicken into soup.
- Serving Suggestions:.
- Garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. Bill also suggests an Ice cold Corona and a wedge of lime.
Nutrition Facts : Calories 456.7, Fat 9, SaturatedFat 1.5, Cholesterol 34.2, Sodium 826.1, Carbohydrate 57.5, Fiber 11.6, Sugar 3.7, Protein 33
GRILLED CHILI
This is my extra-special chili recipe. It's a little time-consuming, but it's worth it! It's always a hit at potlucks. Watch out for the chipotle if you're not used to it--it can sneak up on you. Don't leave it out, though, as it imparts a deliciously smoky flavor to the chili. You can grill this over gas, but if you have the option of grilling over coals or a fire, do it--it'll taste much better!
Provided by Halcyon Eve
Categories Peppers
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a coal fire or preheat a gas grill.
- Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.
- Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).
- Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.
- Remove beef cubes from skewers and set aside.
- Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.
- Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).
- Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.
- Serve with garnished with shredded cheese or sour cream, if desired.
Nutrition Facts : Calories 475.4, Fat 12.6, SaturatedFat 3.4, Cholesterol 66.9, Sodium 1162.2, Carbohydrate 55.5, Fiber 17.7, Sugar 11.4, Protein 38.7
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