SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
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
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
ORANGE CHILI CHICKEN WITH BLACK BEANS
Make and share this Orange Chili Chicken With Black Beans recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Arrange chicken in a 13" x 9" baking dish. Sprinkle with the chopped onion, red pepper and garlic.
- In a small bowl, combine the orange juice, chili sauce, beans, rum, cumin, pepper, salt, and cilantro; mix well. Pour evenly over chicken mixture.
- Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 30-35 minutes or until chicken is done.
Nutrition Facts : Calories 394.7, Fat 9.4, SaturatedFat 2.4, Cholesterol 188.9, Sodium 372.2, Carbohydrate 23.4, Fiber 5.7, Sugar 7.5, Protein 50.4
SOUTHWEST CHICKEN CHILI
This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce.
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 57m
Number Of Ingredients 23
Steps:
- In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
- Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
- Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
- Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
- Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
- If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
- Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
- Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 751 mg, Fiber 6 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g
SOUTHWEST ORANGE-CHILI CHICKEN WITH BLACK BEANS
This is so easy and it has a wonderful smell and taste. This is a great romantic meal, or just a meal to impress the inlaws.
Provided by southern chef in lo
Categories Chicken
Time 5h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium heat.
- Brown the chicken on all sides in the oil. Remove the browned chicken to plate lined with paper towels.
- Sauté the onions in the pan drippings until limp and slightly brown, about 8 minutes. Add the garlic and sauté 1 minute more. Return the chicken to the skillet and add the orange juice, stock, and chili sauce; cover and simmer on low heat for 30 minutes.
- Add the black beans with liquid and bell pepper strips. Simmer uncovered for 30 minutes.
- Add the rum, salt, and pepper; simmer another 15 minutes.
- Sprinkle with the cilantro and serve immediately.
Nutrition Facts : Calories 817.2, Fat 20.3, SaturatedFat 4.6, Cholesterol 290.8, Sodium 600.7, Carbohydrate 35.6, Fiber 8.1, Sugar 11.5, Protein 115
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- To a large skillet, add the oil, red onion, and sauté for about 5 minutes, or until onion is beginning to soften and become translucent.
- Add the chicken, red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
- Add the black beans, corn, green chiles, cumin, chili powder, salt, pepper, coriander, and stir to combine. Allow mixture to simmer for about 2 to 3 minutes, or until warmed through.
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