CHOCOLATE CHICKEN MOLE
Provided by Ingrid Hoffmann
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.
- Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.
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.
TEXAS-STYLE CHOCOLATE STOUT CHILI
Provided by Eddie Jackson
Categories main-dish
Time 5h50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
- Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
- Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
- Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
- Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
- Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
- Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
- Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
- Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
SMOKY SHREDDED CHICKEN CHILI
The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.
Provided by Angela Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 18.3 g, Cholesterol 65.4 mg, Fat 9.3 g, Fiber 5.1 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1414 mg, Sugar 4.8 g
SUPER EASY CHICKEN CHILI
All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!
Provided by Megs
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
- Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g
MOLE CHICKEN CHILI
Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
- Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
Nutrition Facts : Calories 280, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE CHICKEN CHILI
Make and share this Chocolate Chicken Chili recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 6h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large deep skilletover medium high heat. Add chicken and saute until golden, about 3 minutes. Transfer to a 5 to 6 quart slow cooker.
- Add onion to the oil and saute until tender, about 2 minutes. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until onion is evenly coated. Cook for 1 minute, stirring constantly. Add the broth and tomatoes and stir until liquid boils and thickens, add to the slow cooker. Add the beans, cover the slow cooker, and cook 3 to 4 hours on high, or 6 to 8 hours on low.
- Reduce the slow cooker to warm setting. Add chocolate and cilantro and stir until chocolate melts.
CHIARELLO CHOCOLATE CHILI CON CARNE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste- remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
- Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.
TOM HAYES CHILI WITH CHOCOLATE
Provided by Food Network
Yield 11 cups
Number Of Ingredients 9
Steps:
- Cook first 3 ingredients in olive oil, in Dutch oven over medium heat. Stir until ground beef crumbles, then drain. Return mixture to Dutch oven and stir in the chili powder, tomato sauce, and chocolate kisses. Cook over low heat for 15 minutes. Add kidney beans and cook until throughly heated. Garnish if desired.
CHOCOLATE CHICKEN
Found this on the net. I'm intrigued...Sounds like something different and simple. I intend to try this and grill the chicken.
Provided by princess buttercup
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put everything but the chicken in a cereal bowl, mix it up.
- Wash the chicken, coat it with the mix, cook the chicken.
Nutrition Facts : Calories 252.5, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 673.4, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 30.5
QUICK RED CHICKEN CHILI (WITH CHOCOLATE!)
I couldn't wait to get my hands on this recipe! Having eaten this chili twice before I am now a very happy bunny that I've finally managed to get hold of the recipe. To be honest, I actually had no idea that this chili has chocolate in, please don't leave it out - it really brings out all the flavours! Edited 10/06/09 to add: I made this chili this week & it turned out perfectly. As I was feeding 2 small children I reduced the chili powder to about 2 tbsp which was fine for them. Only other change was that I used red kidney beans in place of the pinto beans......The leftovers were great the next day.
Provided by Um Safia
Categories One Dish Meal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the chickens by pulling all the meat from the bones and tearing into bite sized pieces. Reserve the bones and skin.
- Combine the chicken bones and skin, chicken broth and 4 cups of water in a large pot and bring to a boil over a medium-high heat. Reduce heat to low, partially cover and simmer until the bones release their flavour - about 30 minutes. Strain the broth into a large bowl, now discard the bones and skin.
- Heat oil in a large roasting pan set over 2 burners on medium-high heat. Add onions and saute until soft - about 5 minutes. Add chili powder, cumin and oregano, reduce heat to a medium-low & cook, stirring until spices are fragrant; 1-2 minutes.
- Stir in chicken, tomatoes and broth; bring to a simmer. Reduce the heat to low and simmer uncovered, stirring occasionally to blend the flavours, for about 30-40 minutes.
- Stir in the beans, garlic and chocolate, simmer to blend flavours for about 5 minutes. Sprinkle the cornmeal over the chili, stir in and simmer for a further 2-3 minutes or until it has thickened up.
- Turn off the heat, cover and let stand for about 5 minutes.
- Ladle into bowls and serve immediately with your choice of accompaniments.
Nutrition Facts : Calories 510.3, Fat 23.4, SaturatedFat 5.3, Cholesterol 87.7, Sodium 947.9, Carbohydrate 37.3, Fiber 11.7, Sugar 7.2, Protein 39.7
GRILLED CHICKEN/CHOCOLATE CHILI
Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.
Provided by Kathy228
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
- Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
- Cut chicken into bite-sized pieces.
- In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
- Add more water to the chili (or other liquid: broth, black coffee) if necessary.
- Add the pepper chunks, simmer for 1/2 hr.
- Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
- I use a George Forman grill, or broil.
- When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
- Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
- Serve over rice or in a bread bowl.
- Toppings: sour cream, grated jalapeno-jack cheese.
Nutrition Facts : Calories 375.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 45.6, Sodium 1518.7, Carbohydrate 48.7, Fiber 14.2, Sugar 11.3, Protein 32.4
CHICKEN CASHEW CHILI
Make and share this Chicken Cashew Chili recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chile Puree:.
- Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
- Place chiles in a blender with cashews and chicken stock.
- Puree until smooth.
- Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
- Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
- Cover and simmer for 45 minutes.
- Add cashews, chocolate and beans.
- Stir until chocolate melts.
- Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.
Nutrition Facts : Calories 575.3, Fat 32.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1404.2, Carbohydrate 40.3, Fiber 9, Sugar 10.3, Protein 36.3
EASY SLOW COOKER CREAMY CHICKEN CHILI
Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.
Provided by bradysmom
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g
EASY CHICKEN CHILI
We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.
MICHELLE'S BLONDE CHICKEN CHILI
People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.
Provided by MELLOWMARSHMOMMA
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
- In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 46.6 g, Cholesterol 79.1 mg, Fat 4.1 g, Fiber 10.9 g, Protein 47.2 g, SaturatedFat 0.9 g, Sodium 361.6 mg, Sugar 1.6 g
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