Aunt Annies Chicken Chili Recipes

CHICKEN ANNIE STYLE

Steps:

• Bring a large pot of lightly salted water to a boil, cook the spaghetti for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the onions and peppers until tender. Remove from heat, and set aside.
• Place the chicken in the skillet, and brown about 5 minutes on each side. Return onions and peppers to skillet, and pour in the tomatoes. Season with Italian seasoning, garlic powder, chili powder, red pepper, cinnamon, and cumin. Cover, reduce heat to low, and cook 25 minutes, or until chicken juices run clear. Serve over the cooked pasta.

AUNT ANNE'S BEST CHICKEN

Steps:

• In a small bowl, combine the butter, parsley, thyme, marjoram, basil, rosemary, garlic, salt and pepper. Spoon over chicken. Place in a 1-qt. baking dish coated with cooking spray. Sprinkle with onion. , Bake, uncovered, at 350° for 15 minutes on each side or until a thermometer reads 179° adding wine after the first 15 minutes.

NEVADA ANNIE'S CHAMPIONSHIP CHILI

Steps:

• Saute first 5 ingredients 5 minutes on medium heat. Add meat and brown. Add remaining ingredients including 1/2 can of beer. Add enough water just to cover the top of your ingredients in the pot. Cook about 3 hours on low heat; stir often. Makes 24 or more servings. Freezes well. Worth it to make this delcious chili. *NOTE* Remember, tis a snap to prep this dish when using an electric knife.

ANNE'S CROCK POT CHICKEN

Steps:

• Wash chicken and pat dry.
• Brush with butter.
• Sprinkle with salt and pepper.
• Place in crock pot.
• Sprinkle with dry salad mix.
• Cover and cook on low for 5 to 6 hours.
• About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
• Cook until smooth. Pour over chicken in pot.
• Cover and cook for 30 minutes on low.
• Serve with sauce.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

AUNT ANNIE'S CHICKEN CHILI

Steps:

• Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
• Remove chicken and wipe pot dry.
• Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
• Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
• Add chicken, cover and simmer for 20 minutes.
• Add beans, corn and olives.
• Simmer 15 minutes longer.
• Stir in cilantro.
• Top with cheddar and sour cream.
• Serve.