SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWEST CHILE-CHICKEN TERRINE
Make and share this Southwest Chile-Chicken Terrine recipe from Food.com.
Provided by Dani Jean
Time P2DT1h
Yield 1 terrine
Number Of Ingredients 15
Steps:
- Sautee and cool minced shallots; set aside.
- Sautee and cool minced garlic; set aside.
- Debone chicken and chicken legs.
- Dice thigh meat (you should have one pound).
- Cut breast into 1 inch cubes (you should have 12 oz).
- Reserve separately.
- Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
- Grind through the fine plate of a meat grinder into a chilled mixing bowl.
- Add heavy cream and mix on medium speed for one minute, til homogeneous.
- Chill.
- Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
- Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
- Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
- Cover the terrine and poach in 170 F water bath in a 300 F oven to an internal temperature of 165 F (60-75 minutes).
- Remove terrine from water abth and allow to cool to an internal temperature of 90 to 100°F Add enough aspic to coat and cover the terrine.
- Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
- Terrine can be sliced and served or wrap nad refrigerate for up to seven days.
Nutrition Facts : Calories 3084.4, Fat 206, SaturatedFat 66, Cholesterol 1015.3, Sodium 9630.5, Carbohydrate 61.7, Fiber 20.1, Sugar 4.4, Protein 237.1
SOUTHWEST CHICKEN & GREEN CHILI STEW
This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.
Provided by Mika G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1
MY VERY FAVORITE CHICKEN TERRINE
Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.
Provided by French Terrine
Categories Lunch/Snacks
Time 3h
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use.
- With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
- Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock).
- Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted.
- Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor).
- Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
- Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides.
- Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
- Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan).
- Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
- When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.
Nutrition Facts : Calories 231.6, Fat 17.4, SaturatedFat 4.7, Cholesterol 63.5, Sodium 432.7, Carbohydrate 3.1, Fiber 0.7, Sugar 0.3, Protein 15.5
EASY SOUTHWESTERN CHICKEN
Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!
Provided by Martha C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
- Put chicken in the bag with the remaining seasoning; shake to coat.
- Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
- Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
- Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g
SOUTHWEST WHITE CHICKEN CHILI
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
- Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g
SOUTHWEST WHITE CHICKEN CHILI
Make and share this Southwest White Chicken Chili recipe from Food.com.
Provided by live_2_dream
Categories Stocks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
- Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
Nutrition Facts : Calories 410.7, Fat 10.1, SaturatedFat 1.6, Cholesterol 68.4, Sodium 959, Carbohydrate 40.9, Fiber 10.9, Sugar 8.6, Protein 40.6
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
SOUTHWESTERN WHITE CHILI RECIPE
Shake up your bowl with our Southwestern White Chili Recipe. Our hot and cheesy Southwestern White Chili Recipe is made with succulent chicken breasts.
Provided by My Food and Family
Categories Beans
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.
- Stir in beans, broth, chiles and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
- Serve topped with cheese and cilantro.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 24 g, Fiber 6 g, Sugar 2 g, Protein 30 g
SOUTHWESTERN CHICKEN
This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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