Terlingua Chicken Recipes

TERLINGUA RED CHILI

Terlingua Red Chili image

Make and share this Terlingua Red Chili recipe from Food.com.

Provided by Diana Adcock

Categories Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons bacon fat
3 lbs ground beef, coarse grind
1 tablespoon black pepper
3 cups chicken broth
2 cups beef broth
2 pints dried chili salsa
1/4 cup smoked paprika
5 tablespoons hot chili powder
4 tablespoons granulated garlic powder
2 tablespoons cayenne powder
1 tablespoon cumin

Steps:

Dried Chili Salsa is Recipe #408273.
In a dutch oven over medium high heat melt bacon fat.
Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
Drain off most of the fat, leaving about 1/4 cup.
Add chicken broth.
Bring to a boil.
Reduce heat to medium low and cook until liquid has reduced to 1 inch.
Add beef broth, salsa and remaining spices.
Cook to desired thickness.
Serve with warm corn tortillas and shredded sharp cheddar cheese.

Nutrition Facts : Calories 937.3, Fat 56, SaturatedFat 21, Cholesterol 231.3, Sodium 2963.1, Carbohydrate 36, Fiber 12.2, Sugar 10.4, Protein 77

TERLINGUA CHICKEN

Terlingua Chicken image

This recipe for chicken with a kick, came from a Dallas Cuisine cookbook. The Good Eats Restaurant was known for this recipe. If you love jalepenos, you'll like this chicken.

Provided by Julie in TX

Categories Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts
8 canned jalapeno peppers (whole)
1/4 cup jalapeno juice (from canned jalapeno peppers)
2 cups white corn syrup
1/4 teaspoon chili powder
1/4 teaspoon ground cumin

Steps:

Combine all of the ingredients in a saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
Remove jalapenos with a slotted spoon. Refrigerate the jalapenos. Let syrup mixture cool and place in the refrigerator.
When the syrup mixture is totally cooled, pout 1 1/2 cups of the syrup over the chicken breasts. Marinate the chicken for 1 hour. The remaining syrup will be used for basting. Remove the chicken from the marinade and discard the liquid. Grill the chicken 3-5 minutes on each side, basting with reserved syrup mixture during cooking. Transfer to the serving platter and garnish with the candied jalapenos.

Nutrition Facts : Calories 625.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 68.4, Sodium 919.5, Carbohydrate 133.2, Fiber 1.2, Sugar 46.6, Protein 27.7

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