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Chicken Chili Recipes Chili Recipes

Recipe: white lightning chili

Recipe: white lightning chili

White Lightning Chili
1 pound dried navy beans
4 (14 1/2 ounce) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chiles
1 cup water
1 jalapeño pepper, seeded and chopped
8 (8-inch) flour tortillas
Shredded Monterey Jack cheese
Salsa
Sour cream

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours.

Drain beans and return them to Dutch oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients; bring mixture to a boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of chicken broth, chicken and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally.

With kitchen shears, make 4 cuts in each tortilla toward, but not through, center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa and sour cream. Serve immediately.

Yields 12 cups.

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Chicken Chili Recipes Chili Recipes

Recipe: calhoun’s white chili

Recipe: calhoun’s white chili

Calhoun’s White Chili

1 cup yellow onions, diced
1 tablespoon oregano
1 tablespoon olive oil
4 cups water
4 cups low fat chicken broth
1 teaspoon granulated garlic
1 teaspoon ground cumin
1/2 tablespoon chopped fresh cilantro
1/4 cup canned chopped green chiles
1 pound boneless, skinless chicken breasts
6 cups canned great northern beans
1/2 cup cornstarch
1/2 cup cold water
Fresh grated cilantro (garnish)
Low fat Monterey jack cheese (garnish)
Low fat sour cream (garnish)

Trim all fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 degrees F for 20 to 30 minutes or until chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside.

Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.

Combine water, chicken broth, garlic, cumin, cilantro and green chiles. Add to the sautéed onions. Bring to a boil, reduce heat and simmer. Add chicken and great northern beans. Simmer for 15 minutes, stirring often.

Blend cornstarch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat.

Garnish with fresh grated cilantro, low fat Monterey jack cheese and low fat sour cream.

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Chicken Chili Recipes Chili Recipes

Recipe: oriental chicken wraps

Recipe: oriental chicken wraps

Oriental Chicken Wraps

Dear Recipe Goldmine Friends,

I know it has been quite a while since I last visited. While I often think about you all, it is now very obvious how demanding my job is in terms of time spent–lots of long hours, including weekends.

I’m still the "head cook" at home and have done quite a bit of cooking. More often than not, I find that by the time I finish cooking, reading a bedtime story to my daughter and complete a few household chores, it’s already late at night.

I love my new job (it’s been almost a year since I started), but I do not have the freedom that I used to enjoy. I’ve also learned that monetary gain and freedom DO NOT exactly go hand in hand (smile). On a brighter note, I will soon be moving closer to work, so that I don’t have to spend 1 1/2 hours commuting every day. I also look forward to having more time to do things that I enjoy.

I have managed to put together many new recipes during the past two months. Many, such as this Chinese chicken wrap one, were written on my pad as I cooked or the following morning on my way to work as I sat on the subway staring into a sea of sleepy faces. The recipes were later loaded on my desktop computer. I’m ashamed to admit that the below recipe has sat in one of my computer files for weeks. Sorry!

This Chinese chicken wraps recipe is especially good if you have fallen into a dining rut and want something different. Most of the ingredients, with the exception of the Zhen Jiang vinegar, are readily in your supermarket. Try your local oriental supermarket for Zhen Jiang Vinegar. If you can’t find it there, just use Heinz regular distilled vinegar. The flavor, however, will be slightly different, but still good.

During the past two months or so, I’m sure that there have been many changes with a lot of you, hopefully for the better. Have a great week and look forward to seeing you again.

Regards, Cookin’ Dad

Oriental Chicken Wraps

6 to 8 servings

1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips
3/4 cup red bell pepper, sliced into thin 1-inch strips
3/4 cup green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 cup grated carrots
3/4 cup bean sprouts
2 medium cloves minced garlic
1 tablespoon Chinese rice wine or dry white wine
Approximately 1 dozen plain or flavored tortillas
(can use garlic, Cajun or curry flavors)

Sauce
1 cup LOW SODIUM chicken broth
1/2 cup water
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 teaspoon Chinese hot chili sauce
2 teaspoons Zhen Jiang vinegar
1 tablespoon sesame oil
1 1/2 tablespoons cornstarch mixed with water (approximation)

At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon garlic powder (approximation) on meat. Add a little water followed by cornstarch. Massage this mixture into chicken strips. Set in fridge.

When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Throw in minced garlic and stir-fry for about 10 to 15 seconds. Next, add bell peppers and stir-fry for about 1 to 2 minutes before adding all other vegetables. Stir-fry for about 2 minutes more before removing from wok and set aside.

Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Remove from wok.

After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients are well-coated.

Lastly, spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.

NOTE: This recipe has a lot of flexibility. You can adjust measurements such amount of vegetables to suit your own tastes. You can also make sauce as thick or thin as you like. I don’t like mine too runny but, on the other hand, a paste-like texture isn’t too appealing either (smile).

Categories
Chicken Chili Recipes Chili Recipes

Recipe: sweet chili-glazed chicken wings

Recipe: sweet chili-glazed chicken wings

Sweet Chili-Glazed Chicken Wings

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic, divided
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper, divided
1 cup rice vinegar
3/4 cup granulated sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.

Preheat oven to 400 degrees F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.

Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.

Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

Makes four first-course or two main-course servings.

Categories
Chicken Chili Recipes Chili Recipes

Chicken Recipes

Chicken Recipes

What’s for dinner? Tired of the same old thing, and ready to try something new? All you need is chicken and some basic ingredients and you’re ready to go. The internet is your best resource to find a tasty chicken recipe that will keep your family raving about your out-of-the-world cooking skills. It doesn’t matter what cut of chicken you have in your freezer, because there are lots of recipes for chicken breasts, legs, thighs, wings, and the whole chicken. So take a look at what you have and start searching for something that will make your mouth water. There are appetizers, casseroles, pasta dishes, salads, sandwiches and wraps, soups and stews, and slow cooker recipes, in addition to baked, fried, and roasted chicken recipes, and great barbecue and grilling ideas. How about chicken and spicy sausage with pasta, or mini white chicken pizzas? Either sounds great for a quick summer lunch.

Lots of scrumptious chicken recipes are at your fingertips, never again must you prepare that same old boring chicken dish, unless you want to of course. But why would you? A change of pace will do you good, in more ways than one. If you’re in the mood to spice things up a bit, go Mexican, with an assorted collection of chicken recipes with Mexican flavors including the tortilla club sandwich, chicken and rice burritos, or chicken teriyaki rolls. Allrecipes.com has more than 2,880 trusted chicken recipes complete with ratings, reviews, and cooking tips, including classic chicken soup, stir fry, glazes and rubs, make ahead meals, chicken in thirty minutes, appetizers, and more. The Food Network also has a large selection of chicken recipes and meals, and chicken meal ideas for every night of the week.

Trying a new chicken dish doesn’t have to be complicated. Most are fairly easy, so don’t be afraid to try something you may have been a bit apprehensive about in the past. Fried chicken doesn’t always have to be a greasy burnt mess. Just visit the chicken recipes index on Southernfood.about.com for the perfect way to fry chicken, or maybe you’re in the mood for some chicken chili instead? Whatever it is you have a hankering for you’re bound to find it online. Serve your family a new chicken dish for dinner and never look back. Healthy chicken recipes couldn’t be any easier. Most food sites that feature chicken recipes, offer handling and cooking tips as well, in addition to user friendly search and print options, so you can easily add your new favorites to your recipe book. What is the only downside to all this you ask? You’ll have your family begging for more, and you’ll never go out to dinner again!

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Chicken Chili Recipes Chili Recipes

Simple Crockpot Recipes for a Three-Course Meal

Simple Crockpot Recipes for a Three-Course Meal

I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver…

Smoked Sausage And Beans

2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)

On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together.
Bake for 30 minutes at 375 degrees.

Crock Pot Chicken In Mushroom Gravy

3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

Spiced Fruit Cobbler
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
1 1/2 c. water
2 eggs

Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.

Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.

Enjoy!

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Chicken Chili Recipes Chili Recipes

A Chicken Recipe for Every Occasion

A Chicken Recipe for Every Occasion

It taste just like chicken.
That line’s become a part of our culture to describe meat dishes that aren’t made with chicken, but none the less, taste almost exactly like our favorite poultry meat. And why do we think that many of these alternative white meats (including tofu substitutes) taste like chicken?
Because most of us have grown up eating chicken in every conceivable way, shape, and form. Chicken is by far the most versatile meat used in recipes and will continue to be so as long as it remains relatively inexpensive and easy to prepare.
To give you an idea of the vast variety of chicken recipes, I’ve dug up a few favorites that folks are often looking for online:
Garlic lemon chicken, beer can chicken, chicken marsala, chicken and dumplings, baked chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken noodle soup, chicken salad, chicken and dumplings, chicken breast, white chicken chili, fried chicken, chicken tortilla soup, chicken cordon blue or bleu, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken casserole, chicken stew, curry chicken, fried chicken.
And that’s just a small sample of the wonderful chicken recipes you can find online. It doesn’t matter if you’re not the greatest cook in the world or if you love to cook but short on time. You’re bound to find several chicken recipes that fit your budget, schedule, and level of cooking expertise.
You can bet your sweet chicken noodle that somewhere right now there’s a cook putting a chicken in a pot, oven, pan, or casserole dish getting ready to create another delicious chicken inspired dish.

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Chicken Chili Recipes Chili Recipes

Recipe: LuAnn’s White Chili with Hominy

Recipe: LuAnn’s White Chili with Hominy

LuAnn’s White Chili with Hominy

I return to this hearty vegetarian white chili recipe again and again. It is one of the healthier recipes I’ve developed, that everyone seems to truly enjoy!!

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 (4 ounce) cans diced green chiles
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
4 (15 ounce) cans great northern beans, divided use
2 cups water
1 tablespoon vegetarian chicken-style seasoning/bouillon
2 (15 ounce) cans hominy, (white preferred) rinsed and drained
1/4 cup chopped fresh cilantro

Garnish
4 ounces shredded reduced fat Monterey
jack cheese (1 cup), optional
1/2 cup fat-free sour cream
1/4 cup sliced green onions, optional

In a large saucepan over medium-high heat, heat the oil. Sauté the onions and garlic in the oil until the onion is transparent. Stir in the cumin, oregano and chili powder. Continue sautéing for another minute or two.

Rinse and drain THREE cans of the beans; add to the sautéed ingredients. In a blender container, combine the remaining can of beans (undrained), water and chicken-style seasoning; cover and blend until smooth, then stir into the beans in the saucepan. Stir in the hominy. Simmer for 30 to 45 minutes, stirring occasionally. Shortly before serving, stir in the chopped fresh cilantro.

Ladle chili into individual soup bowls. If desired, top each serving with about two tablespoons of shredded cheese, a tablespoon of sour cream and a sprinkle of sliced green onions.

Yield: 2 quarts

Categories
Chicken Chili Recipes Chili Recipes

How to Make a Tantalizing White Lightening Chili

How to Make a Tantalizing White Lightening Chili

Chili cooks always want to discover that award-winning chili recipe that will be tantalizing for their family and friends and maybe even impress a few chili contest judges. Wouldn’t it be exciting to UNLEASH your chili and rock your family and friends’ worlds, save money and have a great time preparing it?
In my interviews with outstanding chili cooks, I have developed some tantalizing chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.
The secret ingredient is the key to this tantalizing recipe. This secret ingredient sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.
Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips.
This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.
Try this recipe and send us your comments and suggestions.
Ingredients
3 lbs. of pork, chicken or turkey
2-4 cloves of garlic to taste
1 large chopped onion
1-2 tablespoons of cumin
1 large bell pepper – green, yellow or red
4-6 16 oz. cans of your favorite white bean
1-3 finely chopped jalapeno peppers
To discover the “Secret Ingredient” that makes this chili tantalizing plus 5 SECRET TIPS for “unleashing” your chili, email coach@chiliunleashed.com
If using pork, use a pork shoulder and cook about 2 ½ – 3 hours until you can pull it. With chicken or turkey, cook it for about 1½ hours in an inch of water at 350 degrees in a large covered roasting pan with a good lid to hold in the steam.
Use chicken or turkey breasts with the skin and bone for the extra flavor. Not necessary to use boneless breasts because more flavor is available with the skin and bone and it is more economical too.
If the chicken does not pull apart at 1½ hours, cook an additional 15 minutes until it does pull apart. With chicken or turkey, before you add the following ingredients, pull out the bones and unwanted gristle, etc. Only the meat is used in the chili.
The last half hour of the cooking process, add the following ingredients.
Cook chili mixture an additional ½ hour. Add 4-6 16 oz. cans of your favorite white bean.
Stir in the beans and leave it in the oven until the beans are warm and let it cool for 20-30 minutes. Reheat to serve.
To discover the “Secret Ingredient” that makes this chili tantalizing plus 5 SECRET TIPS for “unleashing” your chili, email coach@chiliunleashed.com
© 2003 permission granted to reprint this article in print or on your website so long as the paragraph above is included and the contact information is included to coach@chiliunleashed.com