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.
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
FIESTA CHICKEN
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
CHICKEN FIESTA CHILI MAC
This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".
Provided by Chef Petunia
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
- DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- BAKE 20 minute or until heated through. Stir before serving.
- Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.
Nutrition Facts : Calories 385.9, Fat 14.5, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1149, Carbohydrate 34, Fiber 4.5, Sugar 5.5, Protein 30.1
CHICKEN TIKKA MASALA
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CHICKEN FIESTA CHILI MAC
Chunky salsa, cheesy macaroni and tender chicken breast strips give this family-pleasing chili mac its fiesta-ready appeal.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 min. or until done, stirring frequently.
- Drain macaroni. Add to chicken in skillet along with remaining ingredients; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1070 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 6 g, Protein 30 g
FIESTA CHILI MAC
Make and share this Fiesta Chili Mac recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- COOK meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
- ADD remaining ingredients; mix well.
- Bring to a boil.
- Reduce heat to low.
- Cover; simmer 15 minutes, stirring occasionally.
More about "chickenfiestachilimac recipes"
A BIG MEXICAN FIESTA THAT'S EASY TO MAKE | RECIPETIN EATS
From recipetineats.com
EASY CROCK POT FIESTA LIME CHICKEN - EATING ON A DIME
From eatingonadime.com
HOMEMADE CHICKEN FEED RECIPE • THE PRAIRIE …
From theprairiehomestead.com
40 BEST MEXICAN CHICKEN RECIPES - EASY MEXICAN …
From delish.com
12 BEST CICHLID FOODS REVIEWED AND RATED IN 2022
CHICK FIESTA - HALAL FOOD NEAR ME - HALAL FOOD CATERING M
From chickfiesta.ca
NUTRITION AND ALLERGENS | CHICK-FIL-A
From chick-fil-a.com
FIESTA CHICKEN - WELL PLATED BY ERIN
From wellplated.com
HERE ARE THE 55 INGREDIENTS IN A CHICK-FIL-A SANDWICH ... - FOOD BABE
From foodbabe.com
CHICKEN AND FOOD POISONING | CDC
From cdc.gov
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY …
From thehappychickencoop.com
WHAT TO FEED CHICKENS OR LAYING HENS - THE SPRUCE
From thespruce.com
GUIDE ON USING FISHMEAL IN CHICKENS DIET - JUSTAGRIC
From justagric.com
CHICKEN FIESTA CHILI MAC - AMERICAN RECIPES
From fooddiez.com
14 BEST FOODS FOR CICHLIDS THAT NEED MORE GROWTH & COLOR
From aquanswers.com
FIESTA CHICKEN RECIPE (ONE PAN!) | KITCHN
From thekitchn.com
WHY YOU SHOULD FEED YOUR CICHLIDS HOMEMADE FOOD …
From pethelpful.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
CHICKEN: HEALTH BENEFITS, NUTRIENTS PER SERVING, PREPARATION ...
From webmd.com
HOME - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
TOP 7 CHICKEN FEED BRANDS IN 2022 - THE HAPPY CHICKEN COOP
From thehappychickencoop.com
WHAT TO EAT WITH CHILI: 14 SIDES DISHES & FINGER FOODS
From mamagourmand.com
CHICKEN MEAT 101: NUTRITION FACTS AND HEALTH BENEFITS
From nutritionadvance.com
WHAT IS CHICKEN MEAL IN DOG FOOD? SHOULD I CARE?
From sidebysidepet.com
HOW TO MAKE YOUR OWN CHICKEN OR POULTRY FEED - THE SPRUCE
From thespruce.com
CHICK-FIL-A MENU PRICES WITH CALORIES (JULY 2022)
From fastfoodprice.com
AIR-FRYER FIESTA CHICKEN FINGERS | READER'S DIGEST CANADA
From readersdigest.ca
HOW AND WHAT TO FEED A SICK CHICKEN - THE HEALTHY HOME …
From thehealthyhomeeconomist.com
FERMENTED CHICKEN FEED: WHY & HOW TO FERMENT CHICKEN FEED
From thefrugalchicken.com
THE 13 MOST ANTI-INFLAMMATORY FOODS YOU CAN EAT
From healthline.com
BEST FOOD FOR AFRICAN & MALAWI CICHLIDS: GROWTH & COLOR (2022 …
From theaquariumadviser.com
HOW TO MAKE FRIED CHICKEN HEALTHIER | EATINGWELL
From eatingwell.com
HOW TO FERMENT CHICKEN FEED FOR BETTER HEN HEALTH & EGGS
From homesteadandchill.com
THE ULTIMATE GUIDE TO MAKING YOUR OWN CHICKEN FEED
From thehappychickencoop.com
IS CHICK-FIL-A HEALTHY? CHICKEN, SANDWICHES, SOUPS, AND MORE
From healthline.com
7 FOODS THAT COULD BOOST YOUR SEROTONIN - HEALTHLINE
From healthline.com
FOOD INFORMATION TO CONSUMERS - LEGISLATION
From food.ec.europa.eu
CHICKEN AND FOOD SAFETY: AN EASY GUIDE | CHICKEN.CA
From chicken.ca
CHICKEN ALLERGY: SYMPTOMS, CAUSES, AND MORE - HEALTHLINE
From healthline.com
HOMEMADE CHICKEN FETTUCCINE ALFREDO - THE FOOD CHARLATAN
From thefoodcharlatan.com
You'll also love
Related Search