THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
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.
SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
GORKHALI CHICKEN CHILI
Make and share this Gorkhali Chicken Chili recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h45m
Yield 203 serving(s)
Number Of Ingredients 24
Steps:
- In a small bowl, combine all marinating ingredients into a smooth paste.
- In a large bowl, pour the marinade over chicken pieces.
- Mix well, cover, and let marinate for at least four hours.
- Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
- Cut grilled chicken into 1-in strips.
- In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
- In a sauce pan heat two tablespoons of cooking oil.
- Fry dry whole red chilies till dark.
- Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
- Add grilled chicken pieces, red bell pepper, and scallions.
- Stir thoroughly to coat with spices.
- Cook until vegetables are tender.
- Adjust seasoning with salt and pepper.
- Garnish with chopped cilantro.
- Serve with rice, or roti (flat bread).
Nutrition Facts : Calories 9.8, Fat 0.2, Cholesterol 2.6, Sodium 3.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 1.2
CHILE CHICKEN CHILI
When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.
Provided by JPsMommie
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
- Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 48.8 g, Cholesterol 62.3 mg, Fat 7 g, Fiber 9.2 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 1125 mg, Sugar 13.3 g
GORKHALI CHICKEN SATAY
Make and share this Gorkhali Chicken Satay recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, process all marinating ingredients into a smooth paste.
- Marinate chicken slices in chicken marinade for overnight in the refrigerator.
- Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers.
- Grill to the desired doneness, frequently turning and basting with the melted butter.
- Serve hot with tomato achar.
Nutrition Facts : Calories 645.1, Fat 34.8, SaturatedFat 9.7, Cholesterol 199, Sodium 218.5, Carbohydrate 14.9, Fiber 1.4, Sugar 10.3, Protein 66.1
GORKHALI LAMB (NEPAL)
Make and share this Gorkhali Lamb (Nepal) recipe from Food.com.
Provided by Miss Erin C.
Categories Lamb/Sheep
Time 7h30m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- In a blender combine all the marinating ingredients to form smooth paste.
- Pour the marinating paste over the lamb chops in a large bowl.
- Mix well, cover, and let marinate for at least six hours.
- Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minute
- Cut grilled lamb into 1-in cubes.
- In a sauce pan heat 2 tablespoons of musturd oil.
- Fry fenugreek, bay leaves, and dry whole red peppers till dark.
- Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown.
- Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
- Fry for 30 sec, and add tomatoes and lamb broth.
- Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens.
- Transfer grilled lamb cubes to the sauce, stir well.
- Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce.
- Adjust seasoning with salt and pepper.
- Garnish with green onions.
- Serve with rice, or roti.
Nutrition Facts : Calories 963.3, Fat 75.9, SaturatedFat 28.6, Cholesterol 167.8, Sodium 1141.2, Carbohydrate 30.3, Fiber 7.9, Sugar 11.4, Protein 43.1
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