One Pan Chili Chicken Recipes

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CHILLI CHICKEN ONE-POT



Chilli chicken one-pot image

A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 13

2 large onions, halved and sliced
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red peppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cubes
½-1 tsp dried chilli flakes
2 tsp dried oregano
16 boneless skinless chicken thighs
3 x 410g/14oz cans red kidney beans, drained
15g pack coriander, chopped
2-3 avocado, skinned and sliced
good squeeze lime juice

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
  • Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
  • To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Nutrition Facts : Calories 501 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 58 grams protein, Sodium 3.16 milligram of sodium

ONE-POT WHITE CHICKEN CHILI



One-Pot White Chicken Chili image

This is a quick and easy way to make a great standard, white chicken chili. Kids and adults love it topped with chips, sour cream, and cheese. Top with chopped raw onion if you like.

Provided by lelarsen5322

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h40m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil, or to taste
2 large skinless, boneless chicken breasts, cut into bite-size pieces
2 cloves garlic, chopped
1 tablespoon dried chives
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
salt and ground black pepper to taste
1 bay leaf
5 (14.5 ounce) cans great Northern beans, divided
14 ½ fluid ounces water
1 (14.5 ounce) can chopped tomatoes
1 (12 ounce) jar salsa
1 cup sour cream

Steps:

  • Heat olive oil in a large pot over medium heat. Add chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and bay leaf; cook and stir until juices run clear, 5 to 8 minutes. Stir in 3 cans great Northern beans, water, chopped tomatoes, and salsa. Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 1 hour.
  • Stir remaining 2 cans great Northern beans and sour cream into the pot. Increase heat to medium-low and simmer until thick, about 25 minutes. Ladle into bowls.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 60 g, Cholesterol 41.9 mg, Fat 10 g, Fiber 14.1 g, Protein 31.9 g, SaturatedFat 4.7 g, Sodium 402.7 mg, Sugar 2.6 g

ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY



One-Pan Basil Halloumi Chicken Recipe by Tasty image

Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
8 oz halloumi cheese
2 cartons cherry tomato
4 leaves fresh basil, large
2 teaspoons salt
2 teaspoons pepper
⅓ cup olive oil
⅓ cup olive oil
3 cloves garlic
2 large handfuls fresh basil
1 teaspoon salt
1 teaspoon pepper
½ lemon, juiced

Steps:

  • Preheat your oven to 350˚F / 175˚ C
  • Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
  • Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
  • Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
  • Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
  • Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
  • Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
  • Enjoy!

Nutrition Facts : Calories 623 calories, Carbohydrate 2 grams, Fat 53 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams

CHILI CHICKEN 'N' RICE



Chili Chicken 'N' Rice image

Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
2 cups cooked rice
1 can (15 ounces) chili with beans
2 tablespoons taco seasoning
4 slices process American cheese

Steps:

  • In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11x7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken., Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a thermometer reads 170°

Nutrition Facts :

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE



One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories     Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

  • Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
  • Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
  • Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
  • Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

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