CHIPOTLE CHICKEN CHILI
Steps:
- Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime!
CHIPOTLE CHICKEN CHILI - SPICY
This is an easy tomato based chicken chili recipe with beans. Using a rotisserie chicken makes it preparation easy and quick. I made up this recipe for a church chili dinner.
Provided by Reverend Paul
Categories Whole Chicken
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so.
- Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
- If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire.
- If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.).
- If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
- Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.
Nutrition Facts : Calories 545.5, Fat 5.8, SaturatedFat 1.2, Cholesterol 21.4, Sodium 1303.2, Carbohydrate 93.1, Fiber 28.3, Sugar 18.5, Protein 37.7
MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI
How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
- Spoon chili into freezer container; freeze up to 1 month.
- Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g
OVEN-FRIED CHIPOTLE CHILI CHICKEN
Categories Food Processor Chicken Kid-Friendly Cinco de Mayo Dinner Mayonnaise Chill Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
SLOW COOKER CHIPOTLE CHICKEN CHILI
This delicious and flavorful slow cooker chili comes together very easily. It only takes about 10 minutes to prep the dish, and you let the slow cooker do the rest of the work for you. This chili is one of my favorite things to eat after a long day's work! Created by Lisa Lin of Healthy Nibbles and Bits.
Number Of Ingredients 15
Steps:
- Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
- Peel sweet potato and chop into ½-inch pieces.
- Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
- When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
- Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.
CHIPOTLE CHICKEN
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
- Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
- Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
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