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.
RED SHREDDED CHICKEN CHILI
A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.
Provided by Autumn Pumpkin
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
- Stir in chicken and simmer for 10 minutes. Serve hot.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g
RED CHICKEN CHILI
I love chicken chili and this one is a little different. Adapted from Cooking Light. Serving size: 1 cup chili, 1 T. cheese, and 1 T. sour cream. 280 calories, 9.2 g fat, 26.6 g carb, 5.4 g fiber, 54 mg cholesterol
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add the oil to a large pot; heat oil over medium-high heat.
- Add in onion; stir/saute 5 minutes.
- Add chili powder and the next 4 incredients; stir/saute for 30 seconds.
- Add in the chicken stock, beans, and tomatoes; bring to a boil.
- Lower heat to medium-low; simmer for 30 minutes.
- Add in the chicken; stir to mix; simmer for 15 minutes.
- Ladle chili into individual soup bowls; top with cheese and sour cream.
Nutrition Facts : Calories 260.3, Fat 9.3, SaturatedFat 3, Cholesterol 49.5, Sodium 648.2, Carbohydrate 23.2, Fiber 5.4, Sugar 6.9, Protein 22.2
SUPER EASY CHICKEN CHILI
All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!
Provided by Megs
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
- Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g
CHICKEN CHILI WITH BLACK BEANS
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE
Steps:
- Preheat oven to 400°F.
- Make red chili sauce:
- In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
- Make chicken:
- While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
- In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
- Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHICKEN SIMMERED IN RED CHILE SAUCE
Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.
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