Melanies Chicken Chili Food

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
• Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
• Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
• Serve the chili with an assortment of toppings.

MELANIE'S RICH AND CREAMY GREEN CHILI AND CORN TAMALES

Steps:

• Do all prep work with the corn and green chilis.
• Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
• Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
• Make the filling by stirring together all of the filling ingredients in a large bowl.
• Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
• Place a spoonful of the filling in the center of the masa in each corn husk.
• Roll like a burrito, ensuring the filling is sealed on all sides with masa.
• Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
• Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
• Enjoy!

MELANIE'S CHICKEN BISCUITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

"MELANIE'S" CHICKEN CHILI

Steps:

• Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
• Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
• Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
• Add all of the spices and the Adobo Sauce.
• Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes -- all up to you -- the longer and lower temperature the better.
• Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
• Check for seasoning -- you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
• Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer -- anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
• Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
• You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
• This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.