SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
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.
CHILI-SPICED CHICKEN BREASTS
Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous-tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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
WHITE BEAN CHICKEN BREAST CHILI
I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
- Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
- Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 54.7 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 11.9 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 771.7 mg, Sugar 3.6 g
CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS
I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
- Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
- Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
- Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
- Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 16.6 g, Cholesterol 99.7 mg, Fat 17 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1214 mg, Sugar 6.3 g
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MY FAVORITE SLOW COOKER CHICKEN CHILI RECIPE
From sallysbakingaddiction.com
4.7/5 (77)Total Time 8 hrs 10 minsCategory Chili
- Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.
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