SOUTH BEACH SUMMER CHICKEN TAGINE
Make and share this South Beach Summer Chicken Tagine recipe from Food.com.
Provided by Abiner Smoothie
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.
- Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.
- Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.
- Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes.
- Add zucchini, olives, remaining lemon zest and parsley.
- Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.
Nutrition Facts : Calories 295.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 109, Sodium 467.7, Carbohydrate 11.9, Fiber 3.2, Sugar 6.4, Protein 38.9
EASY SUMMER CHICKEN CHILI
Make and share this Easy Summer Chicken Chili recipe from Food.com.
Provided by nemokitty
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
- Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
- Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.
SOUTH BEACH SUMMER CHICKEN CHILI
Make and share this South Beach Summer Chicken Chili recipe from Food.com.
Provided by Abiner Smoothie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir together avocado, lime juice and 1/8 teaspoon salt.
- Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes.
- Stir in broth, beans and tomatoes then simmer for 10 minutes.
- Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes).
- Top with avocado.
Nutrition Facts : Calories 479.8, Fat 22, SaturatedFat 4.8, Cholesterol 72.6, Sodium 287.4, Carbohydrate 37.3, Fiber 10.6, Sugar 5.8, Protein 36.5
WHITE CHICKEN CHILI
From America's Test Kitchen. A very thick, filling chili. If you like yours more soup-like, I would suggest adding a little more chicken broth. We like our soups thick, so this was perfect for our tastes. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño at the end of cooking time. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Provided by Beth A.
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
- While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh.
- In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper and serve.
Nutrition Facts : Calories 670.4, Fat 25, SaturatedFat 6.7, Cholesterol 145.3, Sodium 195.9, Carbohydrate 47.3, Fiber 10.7, Sugar 5.2, Protein 65
SOUTH BEACH CHOCK-FULL-OF-VEGGIES CHILI
Make and share this South Beach Chock-Full-Of-Veggies Chili recipe from Food.com.
Provided by mjmeissn
Categories Beans
Time 1h5m
Yield 4 2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
- Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
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