Chicken Frito Chili Recipes

Steps:

• 1. Preheat oven to 350 degrees. In a large heavy bottomed pot, heat oil over medium high heat. Season chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove to a plate.
• 2. To make chili, add onion, garlic and chili powder to pot, stirring; saute until tender 4 minutes. Return chicken to pot, stir in broth, green chiles and beans.
• 3. Bring to a boil; reduce heat to a simmer, and cook for 30 minutes over medium heat, stirring occasionally.
• 4. Add 1 1/2 cups fritos to bottom of a 2 quart casserole. Top with chili; remaining fritos, and cheese. Bake 15 minutes. Serve with cilantro, avacado and sour cream if desired.

Steps:

• 1. In a medium bowl, mix all of the marinade ingredients. Place chicken strips/tenders in a gallon zip storage bag and pour marinade over. Zip and place in refrigerator for approximately 4 hours to marinate. (I actually let them marinate overnight)
• 2. When ready to bake, Preheat oven to 350 degrees. Make the crumb coating in a food processor. Grind Fritos to fine crumbs, add panko crumbs, and 1/2 c. grated cheese. Whiz together to mix. Melt butter in small microwaveable bowl for about 20-30 seconds. Turn on proceessor and add butter. Let mix well. This will be loose crumbs which will hold together if squeezed. (If you want more flavor, add some chili powder, chopped cilantro, garlic powder or onion powder to suit your taste.) Place crumbs in shallow dish for coating.
• 3. Remove chicken from marinade, letting any excess drip off. Then place in crumbs and coat well, pressing crumbs lightly onto chicken. Place coated chicken slightly apart on a baking pan lined with foil and sprayed with cooking spray.
• 4. Bake for 15 minutes, turn pieces over carefully, sprinkle with the reserved 1/4 c grated cheese and bake for 10 to 15 minutes more until brown and crusty. Test internal temp for 160 degrees to assure proper cooking.
• 5. Remove chicken from pan, serve with Spanish rice, refried or whole pinto beans, warm tortillas, salsa or pico de gayo and perhaps a shredded lettuce and tomato salad. Serve with Lime sections to squeeze over the chicken just before eating. Gives it a zing!