GORKHALI CHICKEN CHILI
Make and share this Gorkhali Chicken Chili recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h45m
Yield 203 serving(s)
Number Of Ingredients 24
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).
Nutrition Facts : Calories 9.8, Fat 0.2, Cholesterol 2.6, Sodium 3.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 1.2
CHICKEN CHOILA
Steps:
- Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight.
- Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes.
- In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper.
- Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil.
CHICKEN CHILI
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
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.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
SUPER EASY CHICKEN CHILI
All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!
Provided by Megs
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
MOLE CHICKEN CHILI
Muir Glen tomatoes are my favorite brand -- this is a recipe that I found on their website. The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
- Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
- Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
- Heat to boiling.
- Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
- Sprinkle individual servings with pepitas.
- Serve with corn tortillas.
HEARTY CHICKEN CHILI
A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 11
Steps:
- Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
- Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
- Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.
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