Gorkhali Chicken Chili Recipes

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:

• 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).

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.

Steps:

• Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
• Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

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.

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.