Pioneer Woman Cooks Chipotle Chicken Chile Recipes

CHIPOTLE CHICKEN CHILI

Chipotle Chicken Chili image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 12 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
2 pounds boneless, skinless chicken breasts, cut into large dice
One 12-ounce bottle good beer, preferably Mexican
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can diced tomatoes
1 tablespoon chile powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges
1 pound sharp Cheddar, grated
16 ounces sour cream
5 Roma tomatoes, diced
1/2 bunch fresh cilantro

Steps:

Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, 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 until thick, 10 more minutes.
Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

CHIPOTLE CHICKEN CHILI

Chipotle Chicken Chili image

I'll be on The Chew today, and I wanted to share the recipe I'll be cooking since it's one of my favorites from my new cookbook (here's a peek if you'

Categories main dish poultry

Time 1h25m

Yield 12 servings

Number Of Ingredients 19

Ingredients

2 tbsp. Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 lb. Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed
1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
1 tbsp. Chili Powder
1 tbsp. Ground Cumin
1 tsp. Salt, More To Taste
1/4 c. Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

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!

PIONEER WOMAN COOKS CHIPOTLE CHICKEN CHILE

PIONEER WOMAN COOKS CHIPOTLE CHICKEN CHILE image

Categories Bean

Yield 12 bowls

Number Of Ingredients 19

Ingredients

2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed
1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
1/4 cup Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

Steps:

1. Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. 2. 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. 3. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. 4. 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. 5. Serve with sour cream, cheese, cilantro, and another squeeze of lime!

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