Chicken Chilli Smothered Baked Potatoes Recipes

SCRUMPTIOUS BAKED CHICKEN AND POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

ROSEMARY ROAST CHICKEN WITH SMOTHERED POTATOES

Steps:

• Preheat oven to 425°F.
• Brush a 9x13" baking dish with 1 T olive oil.
• Butterfly the chicken (or buy it already done to save time).
• Salt and pepper the onions and potatoes.
• Place potatoes in center of baking dish.
• Sprinkle with chopped rosemary and garlic.
• Flatten chicken out over the potatoes and surround with onion quarters.
• Drizzle remaining olive oil over chicken and salt and pepper generously.
• Put chicken in oven and roast for 45 to 50 minute until skin is browned.
• Pour off all the liquid and garnish with fresh rosemary branches.
• Serve hot or cold.

CHICKEN CHILLI SMOTHERED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
• Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
• Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
• Serve with chives, sour cream, cilantro, etc.

BBQ CHICKEN BAKED POTATOES

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

BAKED POTATOES WITH CHILI

Steps:

• Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

CHILI-TOPPED BAKED POTATOES

Steps:

• Put potatoes on microwaveable plate. Prick in several places with fork.
• Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
• Cut potatoes; top with chili, cheese and sour cream.

SMOTHERED CHICKEN CASSEROLE

Steps:

• Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
• Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.

BAKED CHILLI & JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
• While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
• Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
• Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
• Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.

CHILI-TOPPED BAKED POTATOES

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.