Arizona Chicken Chili Recipes

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CHICKEN CHILI



Chicken Chili image

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

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

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.

ARIZONA CHICKEN CHILI



Arizona Chicken Chili image

Provided by ilovechilitexas

Time 29m

Yield 4

Number Of Ingredients 6

3 chicken breast halves, skinless & boneless
1 can (14.5 ounce size) diced tomatoes with garlic & onion
1 tablespoon chili powder
1 can (15 ounce size) low-sodium black beans or kidney beans, drained
1 can (15.25 ounce size) whole kernel golden sweet corn, drained
1/4 cup chopped cilantro or sliced green onions

Steps:

  • Dice chicken. Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat about 5 minutes or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5 to 7 minutes or until heated through. Garnish with shredded Monterey Jack cheese, diced avocado, radishes or green onions, if desired.

Nutrition Facts :

ARIZONA ROADHOUSE CHILI



Arizona Roadhouse Chili image

The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 12h30m

Yield 8

Number Of Ingredients 21

1 pound dried pinto beans
1 pound 90%-lean ground beef
2 large sweet onions, diced
3 cups diced celery
3 carrots, peeled and diced
6 cloves garlic, minced
2 red bell peppers, diced
4 jalapeno peppers, seeded and minced
2 Anaheim peppers, seeded and diced
2 poblano peppers, seeded and diced
1 quart diced tomatoes
2 tablespoons guajillo chile powder
1 ½ tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
2 tablespoons hot pepper sauce
1 tablespoon beef bouillon granules
water, as needed
2 teaspoons masa harina flour (Mexican corn masa mix)
2 teaspoons salt

Steps:

  • Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
  • Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
  • Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 53 g, Cholesterol 42 mg, Fat 8.3 g, Fiber 17.5 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 1138.8 mg, Sugar 9.7 g

CHICKEN CHILI I



Chicken Chili I image

This is really great with chopped green onions and Monterey Jack cheese served on top.

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

1 (16 ounce) package dried navy beans
4 (14.5 ounce) cans chicken broth
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
5 cups chopped, cooked chicken meat
2 (4 ounce) cans diced green chile peppers
1 cup water
1 teaspoon salt
1 jalapeno pepper, seeded and minced

Steps:

  • Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
  • Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 25.4 g, Cholesterol 43.8 mg, Fat 3.1 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 0.7 g, Sodium 446 mg, Sugar 2.5 g

ARIZONA CHICKEN CHILI



Arizona Chicken Chili image

I got this recipe off of the back of a can of Del Monte tomatoes. It's a real quick dish that can be made in less than 30 minutes.

Provided by LARavenscroft

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes (with peppers and onions)
1 tablespoon chili powder
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1/4 cup fresh cilantro, chopped

Steps:

  • Dice chicken into 1/2 inch chunks.
  • Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
  • Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
  • Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
  • Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
  • Makes 4-1 cup servings.

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced pimiento-stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

Steps:

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

CHICKEN ARIZONA



Chicken Arizona image

A workweek's worth of dinner with simple changes (chicken chili and smothered burritos). These meals can also be made with whatever is on hand or regional brands of Hispanic foods, the most important thing is to mix and match. If your family doesn't care for spicy foods, tone down the peppers but if they do you could go wild!

Provided by ayrolynkeady

Categories     One Dish Meal

Time 4h20m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large chicken breasts (or equivalent)
1 (10 ounce) can diced tomatoes with jalapenos (or Green Chilies)
1 (7 3/4 ounce) can el pato jalapeno salsa
1 (3 3/4 ounce) can el pato tomato sauce
1 (4 ounce) can diced green chilies
1 (16 ounce) can black beans with jalapenos and lime juice
1 (8 ounce) package neufchatel cheese
1 (16 ounce) jar salsa
1 (16 ounce) can enchilada sauce
tortilla

Steps:

  • Sunday: Cooking the Chicken
  • In a big, oval crock-pot layer chicken and canned tomatoes.
  • Add 1-cup water.
  • Set crock-pot to low, cover and cook for 5 hours till tender.
  • Remove from crock-pot, cover and refrigerate.
  • Monday: Eat leftovers from Sunday or go out to dinner!
  • Monday Night/Tuesday: Chicken Chili.
  • Shred the chicken breasts using two forks (get help, it will go faster with more hands).
  • In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
  • Cover, turn crock-pot to low and go to work.
  • Come home from work (approximately 8 hours later).
  • In a small saucepan, heat the black beans.
  • Microwave tortillas wrapped in moistened paper towels.
  • Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
  • Cover and refrigerate leftover chicken and beans.
  • Wednesday: Smothered Burritos.
  • In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
  • Pour salsa into mixture.
  • Spray a 14x9 inch-baking pan with cooking spray.
  • One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
  • Smother with enchilada sauce. Top with shredded cheese if you like.
  • Bake @ 350 for 1/2 hour or until bubbly.

Nutrition Facts : Calories 764.5, Fat 40.1, SaturatedFat 18.5, Cholesterol 176.9, Sodium 5976.5, Carbohydrate 55, Fiber 10.8, Sugar 33.1, Protein 51.8

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