Pan Cooked Chili Chicken Thighs Recipes

Steps:

• 1. Heat the oils together in a large nonstick pan over medium heat and cook the red chili peppers and ginger, stirring, until lightly browned, about 2 minutes.2. Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.3. Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
• Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.

Steps:

• 1. Heat the oils together in a large nonstick pan over medium heat and cook the red chili peppers and ginger, stirring, until lightly browned, about 2 minutes.2. Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.3. Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.