Chicken Chili Recipes Chili Recipes

Recipe: chicken italienne

Recipe: chicken italienne

Chicken Italienne
Serves 20.

2 (4 pound) chickens
Leafy tops from one bunch celery
1 onion, cut into large pieces
1 teaspoon salt
12 ounces egg noodles
1/4 cup olive oil
3 onions, diced
2 green bell peppers, diced
2 cans mushrooms
1 clove garlic
1 tablespoon chili powder
3 cans tomato sauce
1/2 cup ripe olives, pitted
1 can lima beans, peas or corn
Worcestershire sauce, to taste
Salt and pepper, to taste
1/2 cup grated Parmesan cheese

The day before serving, place whole chickens in a large kettle with water to cover, celery tops, one onion cut in large pieces, and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer one hour.

Let chicken cool. Skim fat from broth; remove and discard onion. Remove meat from bones in large pieces; set aside.

Preheat oven to 350 degrees F.

Use the chicken broth to cook the noodles. (You can save the broth afterward and use it to make soup or other recipes that require chicken broth.)

In a large skillet, sauté onions in the olive oil until tender; add green peppers, mushrooms, garlic, chili powder, tomato sauce, olives and beans. Cook and stir several minutes, until hot. Stir in cooked noodles; add Worcestershire sauce and salt and pepper to taste.

Transfer to two 13 x 9-inch casserole dishes. Arrange chicken evenly through noodles. Top with grated cheese. Bake until browned, about 30 minutes.

NOTE: You can prepare the casseroles entirely in advance and then just heat them in the oven when you’re ready to eat. Serve with a salad or vegetable.

Serves 20.

Per serving: 508 cal, 25.2 g fat, 120 mg cholesterol, 34.4 g carbohydrates, 6.6 g fiber, 34.8 g protein, 592 mg sodium

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Best Recipes (7)

Best Recipes

This recipe is a marriage made in nacho heaven! Zesty barbecue sauce enhances the hearty flavor of chicken, chili beans, and melted cheese.
1 ½ cups cooked chicken, chopped
2/3 cup barbecue sauce
8 cups corn tortilla chips
1 (15 oz.) can chili beans in sauce, undrained
1 (2 ¼ oz.) can sliced ripe olives, drained
1 cup plum (roma) tomatoes, chopped
3 cups Colby-Monterey Jack cheese, shredded
Preheat oven to 450 degrees.
Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with foil.
Mix chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat.

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Recipe: Low Fat Burger with Show Stopper Topper

Recipe: Low Fat Burger with Show Stopper Topper

Low Fat Burger with Show Stopper Topper

1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cups seeded and diced tomatoes
3/4 cup diced onions
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

Burger Per Serving 307 calories, 9.5g fat, 23g carbohydrate, 506 mg sodium, 70 mg cholesterol

Salsa: Per Serving (2 tablespoon) 9 calories, 0 cholesterol

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Kitchen Pantry – A Cook’s Secret Weapon

Kitchen Pantry – A Cook’s Secret Weapon

Doing any job is easier when you have the right tools on hand. One of a cook’s best tools — and secret weapons — is having a well-stocked kitchen pantry.
Cooking is much simpler if you know that you’ve already got what you need on hand, and aren’t going to have to run to the corner market every time you want to fix a meal.
Having a well-stocked pantry is also the secret weapon especially when unexpected guests drop by.
You’ll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation — and your sanity — will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.
Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you’ll be able to save money as well!).
Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family’s likes and dislikes.
Herbs, Spices, Extracts and Sauces:
Salt (Sea and Iodized)
Pepper (Whole Peppercorns, Black, White and Red)
Nutmeg (Ground and Fresh)
Cinnamon (Ground and Sticks)
Pumpkin Pie Spice (Ground)
Allspice (Ground)
Cardamom (Whole and Ground)
Ginger (Whole and Ground)
Curry (Ground)
Garlic (Fresh and Ground for Emergencies)
Mustard (Ground)
Bay Leaves (Dried)
Rosemary (Fresh and Bottled)
Thyme (Fresh and Bottled)
Sage (Fresh and Dried)
Sweet Basil (Fresh and Dried)
Parsley (Fresh and Dried for Emergencies)
Cumin (Ground)
Oregano (Dried)
Onions (Flakes for Emergencies)
Vanilla Extract
Maple Extract
Almond Extract
Lemon Extract
Orange Extract
Soy Sauce
Cooking Wine or Cooking Sherry
Rice Wine Vinegar
Sesame Oil
Balsamic Vinegar
Red Wine Vinegar
Citrus Vinegar
Teriyaki Sauce
Barbecue Sauce
Sweet and Sour Sauce
Tabasco or Other Hot Sauce
Chili Sauce
Steak Sauce
Packages of Salad Dressing Mix
Packages of Dried Onion Soup Mix (Or Other Flavors)
Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)
For Baking:
All Purpose Flour
Self-Rising Flour
Whole Wheat Flour
Pancake Mix
Confectioner’s Sugar
Brown Sugar
Sugar Cubes
Baking Powder
Baking Soda
Cocoa Powder
Unsweetened or Semi-Sweet Chocolate
Semi-Sweet Chocolate Chips
Butterscotch, Caramel and other flavored “chips”
Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
Marshmallow Cream
Vegetable Shortening (Regular and Butter-Flavored)
Sunflower Oil
Maraschino Cherries
For Appetizers or Adding “Something Special” to Meals:
Peanuts in the Shell
Salted Peanuts
Mixed Nuts
Extra Virgin Olive Oil
A Variety of Crackers
Black and Green Olives
Canned Mushrooms
Palm Tree Hearts
Bottled Asparagus
Sun-dried Tomatoes
Bottled Salsa
A Variety of Chips and Dips
Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)
For Everyday Meals:
Bullion Cubes and Powders (Chicken, Beef and Vegetable)
White Rice
Long Grain and Wild Rice
Brown Rice
A Variety of Pastas
Bread Crumbs
Tomato Sauce
Tomato Paste
A Variety of Canned Tomatoes
A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
Dried Beans (Pinto, Chili and Kidney)
Canned Tuna, Chicken, Crab and Clams
For Desserts:
Canned Pineapple (Chunks and Slices)
A Variety of Canned Fruits
A Variety of Jams or Jellies
A Variety of Cake Mixes, Brownies and Frostings
A Variety of Packaged Puddings
All the fixings for Ice Cream Sundaes or Banana Splits
In the Refrigerator:
Eggs (Or Egg Substitutes)
Cream (A staple for many Mediterranean Dishes)
Butter or Margarine
Yellow Mustard
Brown Mustard
Dijon Mustard
Mayonnaise or Salad Dressing
Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
Cottage Cheese
Sour Cream
Green Onions
Salad Fixings
In the Freezer:
Whole Chicken
Boneless, Skinless Chicken Breasts
Beef or Pork Roast
Stew Meat
Pork Chops
Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
Frozen Bread Dough (Make your own or store bought)
Frozen Rolls (Make your own or store bought)
Frozen Pizza Dough (Make your own or store bought)
Frozen Baguette
With these ingredients in your kitchen, the only thing you’ll have to worry about when it’s time to cook is which recipe you want to try!

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Recipe: california pizza kitchen sedona white corn tortilla soup

Recipe: california pizza kitchen sedona white corn tortilla soup

California Pizza Kitchen Sedona White Corn Tortilla Soup

3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced garlic
2 tablespoons minced onion
1 1/2 teaspoons minced jalapeno pepper
1 pound white corn kernels (2 cups)
1 1/2 pounds chopped ripe tomatoes
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock

24 blue corn tortilla chips
2 cups shredded Cheddar cheese
1/2 cup chopped fresh cilantro

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.

To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.

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Recipe: posole

Recipe: posole

This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that’s served in a bowl with cool salad toppings and a squeeze of lime juice. Accompany with warm flour or corn tortillas.

1 tablespoon vegetable oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 (15 ounce) can hominy, rinsed and drained
1 (8 ounce) can tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour or corn tortillas, warmed

Shredded fresh cabbage
Sliced radishes
Crumbled white cheese (queso fresco)
Chopped green onions
Diced avocados

Preheat oven to 350 degrees F (180 degrees C).

In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes.

Stir in hominy, tomato sauce, stock, seasonings and cilantro.

Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.

Garnish with lime and serve with tortillas. Pass around toppings in small bowls.

Serves 4.

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Simplify Your Life With These Cooking Tips 2

Simplify Your Life With These Cooking Tips

When it comes to cooking, you are extremely comfortable with your skills and love the food that you make, but for some reason not everybody that eats your food feels the same way. Follow some of the tips provided, and you will find that you will be able to improve on your already honed skills.

Try making stir fry. Stir fry is the perfect dish for inexperienced cooks – or for anyone who just wants to make something quick. Stir fry is simple to make. It isn’t even necessary to follow the recipe. If you mess up while making stir fry, you can almost always fix your mistake without losing anything.

To keep salt in shakers fresh and dry, add uncooked white rice to the shaker. The rice will absorb any moisture from the environment instead of the salt, and stops the salt from dissolving or caking. Rice is not noticeable in a glass shaker and is too large to be shaken out with normal use.

If you want to make banana bread and do not have any bananas on hand but have a baby try this! Banana baby food is a great alternative. Two small jars of banana baby food equals about one cup of mashed bananas. Baby food is easy to store and will not go bad.

Add some pizazz to your breakfast eggs with this unique sauce. After making them sunny-side up, use sherry or wine-vinegar to de-glaze the pan. Pour the liquid over the eggs for a delicious and interesting twist to the same old usual egg dish. Eggs made this way are great for dinner too.

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 butter in your cooking instead of margarine. It naturally mixes better in your recipes and contains dairy products rather than vegetable oil so contains health benefits as well. Dairy products are higher in healthy fats and will provide more flavor and natural texture to your food than margarine will.

Do not feel as though you must follow every recipe to the letter. While cook times and techniques are less flexible, you can often leave out ingredients that you don’t like, especially spices or other non-essential ingredients. You can also add ingredients that you think will be more pleasing to your or your family’s palates.

To make applying butter to corn on the cob easier and less messy, melt the butter in a bowl or cup and place it on the table with a pastry brush. Your dinner companions can add as much or as little as they like, without the need to pass around a droopy stick of butter.

In conclusion, you need to know that there is always room for improvement when it comes to cooking. Even if you may love what you do, your style might be a bit too personalized. Follow the advice that is in this article, and you will find people drooling every time you cook.

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Recipe: macayo’s fajita

Recipe: macayo’s fajita

Macayo’s Fajita

1 tablespoon salt
1/4 tablespoon white pepper
1/4 lime, squeezed
3 cloves fresh garlic, chopped
2 tablespoons vegetable oil

In a large bowl, whisk together all Marinade ingredients. Put meat in marinade and set aside for at least one hour.

Preheat oven to 200 degrees F. Set tortillas in for 1 to 3 minutes, to warm. Remove and put into a covered basket.

1 pound beef skirt (flank steak) or chicken breast,
sliced into 1/4 x 3-inch long strips
1 large whole onion, chopped
1/2 cup olive oil or chili oil

Heat a large skillet and add olive oil. Add marinated meat and onion and sauté until onion becomes translucent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Yields 4 to 6 servings.

For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.

Garnishes and Toppings
1 cup sour cream
1 cup guacamole
1 cup salsa
6 lime wedges
Avocado chunks
1 can whole green chiles, chopped
Tomatoes, sliced into strips
Shredded lettuce
Jalapeño peppers

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Recipe: Szechuan Shrimp

Szechuan Shrimp


1 pound Shrimp — shelled
in half lengthwise — rinsed and patted d
substitute raw — chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese rice wine — or dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg — lightly beaten
1/2 teaspoon Baking soda


1 teaspoon Ginger root — or ground ginger
2 teaspoons Minced garlic
2 Scallions cut in — peas sized pieces
2 Dried chili pepper


3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water


Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.

Pour off all but 2 T oil and add seasonings and brown.
Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis.

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Recipe: kentucky fried chicken honey bbq wings

Recipe: kentucky fried chicken honey bbq wings

Kentucky Fried Chicken Honey BBQ Wings
1 1/4 cups catsup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.

Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper and MSG.

When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.

Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.

When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.