Chicken Chili Recipes Chili Recipes

Recipe: green chile soup

Recipe: green chile soup

Green Chile Soup
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon water
1 teaspoon vegetable oil
12 fresh or frozen, thawed wanton skins
1 tablespoon butter
1 leek (white part only), thinly sliced
1 cup chopped celery
2 cloves garlic, minced
1/2 (7 ounce) can chicken broth
1 cup water
2 (4 ounce) cans chopped green chiles, drained and rinsed
2 cups milk
8 tablespoons all-purpose flour
1/2 teaspoon ground cumin

Preheat oven to 375 degrees F.

In a small bowl, combine chili powder, garlic powder and onion powder, Stir in 1 teaspoon each water and oil.

Cut wonton skins in half diagonally and place on large ungreased baking sheet. Brush wontons with chili powder mixture. Bake 5 to 6 minutes or until crisp. Cool completely on wire rack.

Heat butter in medium saucepan over medium-high heat. Add leek, celery and garlic; cook 4 minutes or until softened, stirring occasionally. Stir in chicken broth, 1 cup water and chiles. Heat to a boil.

Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes. Ladle into individual soup bowls. Serve with seasoned wontons. Garnish with fresh cilantro, if desired.

Serves 4.

Chicken Chili Recipes Chili Recipes

Recipe: the mission inn tortilla soup

Recipe: the mission inn tortilla soup

The Mission Inn Tortilla Soup

1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1 large yellow onion, diced
1 (28 ounce) can diced tomatoes
1 whole jalapeno or serrano pepper, diced
6 ounces V-8 juice
2 tablespoons chicken stock
2 cups hot water
3/4 teaspoon ground cumin
3/4 teaspoon paprika
1 pinch chili powder
1/2 teaspoon white pepper
1 clove garlic minced
1 1/2 tablespoons tomato paste
1/2 cup fresh cilantro, chopped
1 tablespoon cornstarch
1 tablespoon water
6 (6-inch) corn tortillas
Vegetable oil, for frying
1 cup diced avocado
2 cups diced grilled chicken breast
1/4 cup fresh cilantro, chopped
1 cup Cheddar cheese, grated

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and V8 juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper, and garlic. Cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro. Cook, stirring occasionally.

Mix cornstarch with 1 tablespoon water. Stir into tomato mixture. Simmer until liquid is shiny, about 10 minutes.

Cut tortillas into 1 1/2-inch strips and deep-fry in hot oil. Remove and drain.

To serve: Distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half the tortilla strips among 6 bowls. Ladle hot soup over this garnish and top with the remaining avocado, chicken breast, chopped cilantro, and tortilla strips. Pass grated Cheddar on the side.

Servings: 6

Chicken Chili Recipes Chili Recipes

Recipe: p.f. chang’s china bistro firecracker shrimp (2)

Recipe: p.f. chang’s china bistro firecracker shrimp

P. F. Chang’s China Bistro Firecracker Shrimp
8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon green onion (white part only)
1 tablespoon chili paste

Firecracker Sauce
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste

Shrimp Marinade
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet shrimp into medium hot oil. Slightly undercook.

Drain wok, wipe out excess oil. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok. Stir fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs.

Servings: 4

Chicken Chili Recipes Chili Recipes

Recipe: poblano chili soup with chicken and onion

Recipe: poblano chili soup with chicken and onion

Poblano Chili Soup with Chicken and Onion

3 medium poblano chiles, or 2 green bell peppers
and 1 jalapeño, or 2 long hot green chiles
4 tablespoons (1/2 stick) unsalted butter
1 small onion, finely minced
1 garlic clove, minced
4 tablespoons flour
3 cups chicken broth
1 cup diced cooked chicken white meat
1 1/2 cups fresh or frozen corn kernels
2/3 cup half-and-half
Salt and black pepper to taste
Chopped fresh cilantro (coriander) or parsley (garnish)

To peel either poblano chiles or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered. Immediately wrap in foil or place in paper bag. Close tightly and let steam for 5 to 10 minutes. Skin will loosen and can be easily rubbed or stripped off. Discard seeds and white ribs. Puree peeled, roasted peppers with unpeeled hot green chile peppers in a blender of food processor, adding a little broth if needed. (If you have a hand blender, just cut up peppers, add then to soup, and puree.)

Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not taking on color, about 5 minutes. Blend in flour with a whisk over low heat, then add pureed chilies and soup. Simmer, partly covered, for about 5 minutes.

Add chicken, corn, and half-and-half to hot soup. Cook 10 minutes or until corn is plump and tender. Adjust seasonings and serve immediately in warm cups or small bowls. Yields 4 to 6 servings.

Chicken Chili Recipes Chili Recipes

Recipe: p.f. chang’s china bistro chicken with black bean sauce

Recipe: p.f. chang’s china bistro chicken with black bean sauce

P.F. Chang’s China Bistro Chicken with Black Bean Sauce
4 whole chicken breasts
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 tablespoons minced scallions (white part only)
4 ounces Peking Stir Fry sauce (see recipe below)
12 ounce unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon granulated sugar
Dash of white pepper

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one (1) egg, 2 tablespoons canola oil and 1 tablespoon cornstarch.

Heat wok until very hot. Add oil, then chicken and cook until opaque all over.

Strain and remove excess oil from wok.

Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.

Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

Peking Stir Fry Sauce
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Mix ingredients together until cornstarch is incorporated. Stir well before using.

NOTE: Makes 6 ounces. Can be doubled or quadrupled. Will keep for one month refrigerated. Sauce can be customized with chili paste, ginger, garlic or star anise to suit tastes.

Servings: 4

Chicken Chili Recipes Chili Recipes

Recipe: enchiladas supreme

Recipe: enchiladas supreme

Enchiladas Supreme
3 pounds ground beef or boiled and diced chicken
1 large white onion, chopped
1 clove garlic
2 teaspoon basil
1 teaspoon comino (cumin)
1 teaspoon cilantro
1 package taco seasoning mix
3 (10 ounce) cans Ro-Tel tomatoes
3 (15 ounce) cans chili
2 pounds shredded Cheddar cheese
36 corn tortillas
4 (10.75 ounce) cans cream of mushroom or cream of chicken soup
1/2 teaspoon black pepper
1/4 teaspoon coriander
1/2 cup olive oil

Brown ground beef or chicken with olive oil. Drain off fat. Empty meat into large mixing bowl. Add onions, garlic, basil, cumin, black pepper, coriander, cilantro, taco seasoning mix, tomatoes, chili and soup. Stir all the ingredients together.

In a large pan, spread out two cups of the meat mixture. Next, add the corn tortillas (a few at a time). Put more meat mixture and sprinkle shredded Cheddar cheese; repeat the steps using corn tortillas, meat mixture and cheese. Cook for about 20 to 30 minutes uncovered at 400 degrees F. Let cool for 10 to 15 minutes before serving.

Chicken Chili Recipes Chili Recipes

Recipe: imperial chinese restaurant sesame chicken

Recipe: imperial chinese restaurant sesame chicken

Imperial Chinese Restaurant Sesame Chicken

8 tablespoons chicken broth
1 tablespoon dark soy sauce
2 tablespoons soy sauce
4 tablespoons granulated sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1 teaspoon sake
1/2 teaspoon oyster sauce/p>

In a small bowl, mix all sauce ingredients until well blended.

6 – 8 ounces (about 2 pieces) skinless and
boned chicken breast
5 tablespoons cornstarch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1/2 – 1 teaspoon chili oil, depending on degree
of spicy you prefer
1/2 teaspoon roasted sesame seeds
Salad oil for deep frying
Handful of Iceberg lettuce

Cut chicken breast into 1/2-inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil to about 325 degrees F. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.

Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chili oil, stir frying until fragrant. Add sauce mix; stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

Yields 4 servings.

Chicken Chili Recipes Chili Recipes

Cooking Tips That Are Simple And Easy To Follow

Cooking Tips That Are Simple And Easy To Follow

You’ve probably seen famous chefs on television cooking up delicious meals and wished that you could enjoy gourmet dishes. The good thing is that you can, if you make it. Cooking is like any other activity; if you hone and develop your skills, you can be a very good chef. Here are some great cooking tips that every good chef knows.

Have you ever had to eat a cauliflower that was more off white then actually white? It can make people turn away from this wonderful vegetable. To keep that white color in your produce, add some milk to the water when cooking. This will not change the taste, just the look.

Don’t use prepared seasoning mixes when you cook, especially if you have high blood pressure. These mixes often have a high sodium content. Instead, use fresh herbs and spices, or make sure you choose a low-salt mix. For more flavor, try adding lemon or lime zest or a few chili peppers to your meal.

Roasted meat with vegetables is a versatile and easy meal. Preheat the oven to 425 degrees. Line a roasting pan with foil. In a large mixing bowl, combine seasonings of your choice and olive oil or melted butter. Add meat pieces and coarsely chopped vegetables. Coat evenly. Pour mixture into roasting pan, cover and cook for about an hour. Enjoy your one pan meal!

If you are in the process of chopping up a lot of herbs for one of your recipes you should try putting a little salt on your cutting board before you get started. That will stop the herbs from flying all over the place and making a very big mess.

If you are cooking for someone important, such as a new boss or for a dinner party, don’t use a new recipe and a new ingredient. Make sure you practice the dish first for your own family. Play around with it to make sure it is how you want it.

Make your homemade dressings even healthier. When you are preparing your own creamy dressings in the kitchen, you can substitute yogurt for mayonnaise. This will make the flavor of your dressing lighter, and will have a positive impact on your health. Use yogurt in most recipes that call for mayonnaise.

One of the things that you can do if you are cooking cauliflower is to add milk, which will help to brighten your vegetable. This will add to the aesthetic appeal of your food and will also maintain the freshness until you decide to serve it to your friends or family.

Soup is for all seasons! When we usually think of soup, we think of a hot bowl of chicken noodle when we are sick or a piping hot bowl of chili on a cold winter night. But don’t forget about soup in the summer, too. There are a lot of easy recipes for refreshing cold soups like gazpacho and fruit soups to enjoy during warm months.

Use these tips as a blueprint, paving the way ahead for you as a home chef. Don’t stop learning and getting ideas about cooking anywhere you can. If you make something once, and it doesn’t come out well, try it again. Keep trying. Anyone can be a terrific chef if they just keep at it–even you!

Chicken Chili Recipes Chili Recipes

Recipe: chili’s grill and bar chicken mushroom soup

Recipe: chili’s grill and bar chicken mushroom soup

Chili’s Grill and Bar Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken

Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.

Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.

Makes 3 quarts.

Chicken Chili Recipes Chili Recipes

Recipe: olive garden gnocchi with spicy tomato and wine sauce

Recipe: olive garden gnocchi with spicy tomato and wine sauce

Olive Garden Gnocchi with Spicy Tomato and Wine Sauce

1 pound gnocchi (potato dumplings)
2 tablespoons extra virgin olive oil
6 cloves fresh garlic
1/2 teaspoon chili flakes
1 cup dry white drinking wine
1 cup chicken broth
2 (14 1/2 ounce) cans tomatoes
1/4 cup (1/2 stick) sweet cream butter, cut into 1 inch cubes, chilled
1/2 cup freshly grated parmesan cheese
Freshly chopped basil, to taste
Salt, to taste
Freshly crushed black pepper, to taste

Sauce Preparation: Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown. To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.

Reduce the wine and broth by half, add the tomatoes, and continue to simmer for 30 minutes.

Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Pasta Preparation: Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature). Remove pasta from boiling water and lightly mix with sauce.

Plating Suggestion: Place sauced pasta on serving plate, top with Parmesan and Basil.

Chef’s Tip: Add Cream to sauce to add richness and/or add vegetables of choice to sauce and/or add sautéed chicken strips to sauce.