Recipe for chicken chili?

Answer 1

This is SO good and super easy to make...I hope you try it.

Chicken Chili

1 (48 oz.) jar deluxe Great Northern beans
1 (4 oz.) can diced green chilies
2 (10 oz.) cans chicken breast, NOT drained
1/2 cup frozen chopped onion (or raw diced)
1 1/2 tsp. chili powder
1 cup chicken broth
Sour cream

Spray slow cooker with cooking spray

In the cooker add beans, chilies, chicken, onion, chili powder, and broth. Mix well.

Cover and cook on high 3-4 hours -OR- low for 6-9 hours

Stir 1 Tbsp. sour cream into each 1 cup serving

Yield : 9 Servings 1 cup each

Answer 2

Go to food network, type in chicken chili. I saw a show on there the other day, I think it was Paula Dean they were making chicken chili.

Answer 3

Chicken Chili Soup

INGREDIENTS
9 ounces diced chicken breast meat
2/3 green bell peppers, diced
2/3 red bell peppers, diced
1/3 onion, diced
2 tablespoons and 2 teaspoons frozen corn kernels
1-1/3 (15 ounce) cans kidney beans with liquid
2/3 (14.5 ounce) can diced tomatoes
1/3 (15 ounce) can tomato sauce
2/3 cup water
3/4 teaspoon chili powder
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
DIRECTIONS
Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Serves 6

Chicken Chili II

INGREDIENTS
1 pound skinless, boneless chicken breast meat - finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce
DIRECTIONS
In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.

Serves 6

Answer 4

take a few dried chillis and blend it..
heat up your cooking pan, put in some onion, garlic, and ginger..
after a while, put in some chickens (make sure you cut down into cubes), pour the blended chillis into the pan and add some salt to it..
let it to be cooked for 15-20 minutes, now your chilli chicken is ready to be eaten....

Answer 5

Hi,
Pepper Chilli Chicken With Honey:
500 g boneless chicken
3 spring onions, sliced
1 tablespoon garlic, finely chopped
1 teaspoon green chilies, finely chopped
2 tablespoons soya sauce
1 egg
1/2 cup corn
1 teaspoon sugar
1 pinch aji-no-moto
1 teaspoon pepper
salt
2 red capsicums, cut into juliennes
2 teaspoons sesame seeds
1 tablespoon oil
4 red chilies
1 tablespoon vinegar
2 tablespoons honey

Marinate the boneless chicken pieces (1" cube) in a mixture of 1 tbsp soya.
sauce, salt, egg and 1 tbsp corn flour for 10 minutes.
Deep fry chicken in hot oil till light brown.
Drain and keep aside.
Grind red chillies with vinegar and keep aside.
Heat 1 tbsp of oil in a wok.
Add garlic, spring onions and green chillies.
Stir fry for a few seconds.
Add soya sauce and mix.
Add ajinomoto, sugar, black pepper powder and red chilli paste.
Add water and stir.
Add the fried chicken pieces and mix well.
Add the remaining corn flour after dissolving it in water and stir in honey.
Add capsicum juliennes and mix.
Sprinkle toasted sesame seeds and serve hot with your choice of rice or noodle dish.
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Chilli Chicken - Chinese style:
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!

4 chicken breasts, chopped into one inch bits

Marinade:
4 tablespoons cornstarch
1 egg
1 tablespoon vinegar
1 teaspoon soya sauce
1/2 teaspoon salt

Cooking Procedure:
6 small green chilies, slit length ways
4 cloves garlic, chopped fine
1 green pepper, deseeded and roughly chopped into one inch pieces
1 shallot, diagonally sliced into one inch pieces
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soya sauce
1 teaspoon vinegar
1 pinch msg (optional)
1/2 teaspoon salt
oil, for deep frying chicken

Make a batter with the'Marinade' ingredients.
Put chicken pieces into it and mix well.
Set aside for 1/2 hour.
Heat oil, about 2 inches deep, in a wok/frypan.
Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
Drain fried chicken on a paper towel.
When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
In a small bowl mix together cornstarch and water.
Put back the wok on fire and heat the 2 tblsps of oil.
Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
The sauce will thicken; if you find it too thick, add some more water.
When the bubbles appear, add the fried chicken pieces.
Add salt and a pinch of MSG (if using).
Stir fry chicken for 2 minutes and remove from fire.
Serve hot with chinese fried rice/plain rice or noodles.
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Indonesian Chilli Chicken:Simple, tasty dish with on hand ingredients. Quickly put together and always popular

4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)

Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
Add chicken breasts turning to cover with spices and lighlty browned.
Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
15 minutes.
Serve with rice.
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Have a nice, delicious meal.
Cheers!

Answer 6

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