Chili Chicken I Recipes

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

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.

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
• Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
• To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Steps:

• Heat olive oil in large sauté pan over medium-heat. Add chicken, onions and garlic. Sauté for 10 to 15 minutes or until chicken is no longer pink.
• Meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and jalapenos peppers, if using, to a boil in a large Dutch oven. Reduce heat to medium; cover and simmer for 10 to 15 minutes.
• Add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the Dutch oven. Cover and simmer for 30 to 35 minutes or until vegetables are softened.
• Remove from heat.
• Garnish with shredded cheese and sour cream.

Steps:

• In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

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°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 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.

Steps:

• Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
• Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
• To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
• To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

Steps:

• Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
• Cut chicken breast fillets into bite-sized pieces.
• Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
• Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
• Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
• Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
• By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
• The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
• Serve with rice and naan and top with cilantro. Yumm!