Chicken In Pepita And Chili Sauce Recipes

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CHICKEN WITH PEPITA SAUCE



Chicken with Pepita Sauce image

Pepitas are rich in magnesium which can be difficult for people to get enough of in their diet. This recipe has you toast pepitas along with other warming spices like cumin and allspice. They are then blended with a few other ingredients to make a flavorful sauce for your repurposed rotisserie chicken.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup unsalted raw pepitas
1/2 teaspoon cumin seeds
1 1/2 cups medium-hot salsa verde
1 cup packed fresh cilantro
1/4 teaspoon ground allspice
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
Kosher salt and freshly ground pepper
1 large red bell pepper, thinly sliced
5 radishes, sliced
Juice of 1/2 lime, plus wedges for serving
8 small corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
  • Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
  • Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
  • Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

PEANUT BUTTER-CHILI CHICKEN



Peanut Butter-Chili Chicken image

If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

3/4 teaspoon salt
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/3 cup peanut butter
1/4 cup chili sauce
1/2 teaspoon ground red pepper (cayenne)
1 cup water
1/4 cup chopped salted peanuts
1/4 cup chopped red bell pepper
Angel hair pasta or rice, if desired

Steps:

  • Sprinkle salt and pepper over chicken.
  • Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
  • Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
  • Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
  • Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.

Nutrition Facts : Calories 410, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

CHICKEN IN CHILE SAUCE (AJí DE GALLINA)



Chicken in Chile Sauce (Ají de Gallina) image

Provided by Lillian Chou

Categories     Chicken     Roast     Father's Day     Dinner     Walnut     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

8 quail eggs (optional)
4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
2 cups reduced-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano
1/2 cup walnuts (1 1/2 ounces)
8 small chicken breast halves with skin and bone (5 1/2 pounds total)
Accompaniment: Peruvian rice and lentils
Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)

Steps:

  • Preheat oven to 400°F with rack in middle.
  • If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
  • Soak bread in milk until softened, then mash with a fork.
  • Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
  • Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
  • Roast chicken in oven until just cooked through, about 15 minutes.
  • Halve quail eggs lengthwise.
  • Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

CHICKEN IN PEPITA AND CHILI SAUCE



CHICKEN IN PEPITA AND CHILI SAUCE image

Categories     Chicken

Yield 8 People

Number Of Ingredients 14

2 Ancho Chiles, Stemmed and seeded
3 cups Chicken Stock
6 Peppercorns
6 Allspice berries
1 Cinnamon Stick
6 Whole Cloves
2 Large Tomatoes
3 Tblsp Sesame Oil
1 Med. White Onion
2 Cloves garlic
1 1/4 Cup Roasted Pepitas
1 Slice stale Rustic Bread torn into pieces
1-2 Canned Chipotle Chiles in Adobo Sauce
1 Chicken, cut into serving pieces or 8-10 skinless thighs

Steps:

  • Tear the ancho chiles into flat pieces and place in a small bowl. Add 1 cup stock and soak for 30 min. to rehydrate. Combine the peppercorns, allspice, cinnamon and cloves in a mortar or coffee grinder and grind to a coarse powder. If using fresh tomatoes, preheat the broiler. Place the tomatoes on a baking sheet and broil, turning for 5-7 minutes, until blackened on all sides. Remove from oven and allow to cool. Peel when cool enough to handle. Heat a saute pan over medium-high heat and add the oil. Add the onion and garlic and sauté, stirring frequently, for 10-15 minutes, until browned. Transfer the tomatoes and the onion mixture to a blender and add the ancho chiles and their stock, the spice mixture, the remaining two cups stock, the pepitas, bread and chipotle chills. Puree until smooth. Place the chicken in the slow cooker, add the sauce and toss well. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Season with salt to taste.

CHILE CHICKEN CHILI



Chile Chicken Chili image

When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

Provided by JPsMommie

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 4h45m

Yield 8

Number Of Ingredients 12

1 rotisserie chicken, skinned and boned, meat pulled into large chunks
2 (16 ounce) jars salsa verde (green salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans, drained
1 (16 ounce) package frozen sweet white corn
1 (16 ounce) bag frozen bell pepper strips
1 white onion, chopped

Steps:

  • Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
  • Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 48.8 g, Cholesterol 62.3 mg, Fat 7 g, Fiber 9.2 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 1125 mg, Sugar 13.3 g

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

This is part of my OAMC chicken rotation plan. It's a favorite of my family My family likes it with hot sauce added but I like it the way it's written. I have added the hot sauce as an optional ingredient for this reason.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle chili sauce
1/3 cup chicken broth
1/4 cup olive oil
10 -12 garlic cloves, minced
4 1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
hot sauce (to taste and optional)
8 bone-in chicken thighs

Steps:

  • In a resealable plastic bag, combine the first seven ingredients.
  • If adding hot sauce, add it to the above mixture.
  • Keep about 1/3 cup for basting and refrigerate.
  • Add chicken to bag, seal and turn to coat.
  • Chill for at least 2 hours.
  • Grill, covered, skin side down, over medium heat for 20 minutes.
  • Baste with half the reserved marinade.
  • Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
  • If making for OAMC, put sauce for basting in a seperate freezer bag.
  • Attach to freezer bag with chicken in and freeze.
  • When ready to cook, pull from freezer and let thaw in fridge.
  • Following cooking intrustions above.

SPICY PEANUT CHICKEN CHILI



Spicy Peanut Chicken Chili image

After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 package (12 ounces) frozen Southwestern corn
3 tablespoons creamy peanut butter
1 to 2 tablespoons minced chipotle peppers in adobo sauce
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
3 cups coarsely shredded rotisserie chicken
6 tablespoons reduced-fat sour cream
Minced fresh cilantro, optional

Steps:

  • Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

PICANTE CHICKEN CHILI



Picante Chicken Chili image

A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!

Provided by Genevieve Johns Seivert

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons vegetable oil, or as needed
1 large white onion, chopped
2 cloves garlic, chopped
4 large boneless, skinless chicken breasts, cubed
2 cups picante sauce
¼ cup dry white wine
2 tablespoons ground cumin
1 tablespoon dried sage
1 bay leaf
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
6 Roma tomatoes, chopped
1 (4 ounce) can chopped green chilies

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 30.6 g, Cholesterol 78 mg, Fat 5.7 g, Fiber 9.2 g, Protein 38.5 g, SaturatedFat 1.3 g, Sodium 1193.1 mg, Sugar 5.9 g

CHICKEN PEPITA MOLE



Chicken Pepita Mole image

Always inspired by what I read and see! Felt like a bit of ole with this chocolate recipe! I hope I can inspire you to do! I also look forward to my first review! ORIGINAL SOURCE What's On The List http://whatsonthelist.net/2013/05/12/chile-mojo-mexican-chocolate-bit-of-ole/

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

340 g chicken tenders
7 tablespoons grapeseed oil
3 tablespoons cajun spices
3 tablespoons pepitas, finely ground
2 teaspoons cracked black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 (400 ml) diced tomatoes with juice
30 g dark chocolate

Steps:

  • In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
  • You will need to make sure to "rub" the spice into the chicken.
  • Heat pan on medium low; add 4 tablespoons grapeseed oil.
  • Add chicken for about 50 second each side; set aside on a paper towel to drain.
  • NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
  • Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
  • NOTE The pan does "smoke.
  • If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
  • If the spices soak up all of the oil, you may need to add more oil.
  • You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
  • With heat on low, add dark chocolate and stir; combining it with the spices "well.".
  • When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
  • Bring to a boil and simmer for 10 minutes.
  • I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

CHICKEN AND CHICKPEA CHILI



Chicken and Chickpea Chili image

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
6 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 poblano chile, stemmed, seeded and chopped
3 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
One 28-ounce can whole peeled tomatoes
2 cups chicken stock or low-sodium broth
1 to 2 chipotle chiles in adobo sauce, seeded and minced
1 small rotisserie chicken
One 15-ounce can chickpeas, rinsed and drained
Shredded Monterey Jack cheese, for serving

Steps:

  • Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
  • Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
  • Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

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From recipenet.org


ASIAN SWEET CHILI CHICKEN - DINNER, THEN DESSERT
2017-03-03 Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds. Add the chicken back in along with the sweet chili sauce and crushed red pepper. Toss to combine and serve immediately.
From dinnerthendessert.com


CHICKEN WITH PEPITA SAUCE RECIPE | EAT YOUR BOOKS
Chicken with pepita sauce from Food Network Magazine, March 2018: The International Issue (page 61) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews ...
From eatyourbooks.com


CHICKEN WITH MULATO CHILE SAUCE RECIPE - JACQUES PéPIN - FOOD
2013-12-06 Let the chiles soak until softened, about 30 minutes. Drain the chiles, reserving 1/2 cup of the soaking liquid. Stem, seed and coarsely chop the chiles. Heat a …
From foodandwine.com


PRITIKIN CHICKEN IN SWEET CHILI SAUCE RECIPE - SPA INDEX GUIDE TO …
2018-10-01 Season chicken breast with all purpose seasoning. Combine sweet chili pepper, hot water and apple juice concentrate and let sit for 10 minutes. Lightly flour chicken breast and sear in a medium hot skillet on both sides. Pour sweet chili mixture over chicken and cover. Lower flame and turn chicken on other side and cook for 8 minutes.
From spaindex.com


SWEET CHILI CHICKEN (THE BEST RECIPE!!) - RASA MALAYSIA
2022-06-01 Transfer the chicken out to a dish lined with paper towels to sock up the excess oil. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
From rasamalaysia.com


RECIPETHING - CHICKEN WITH PEPITA SAUCE
Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
From recipething.com


CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through. Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened.
From patijinich.com


SWEET CHILI CHICKEN - DINNER AT THE ZOO
2019-01-24 Instructions. Place the eggs in a bowl, add salt and pepper to taste. Mix the flour and cornstarch together and place in a shallow bowl or on a plate. Heat 3 inches of oil in a deep pot to 350 degrees F. Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
From dinneratthezoo.com


SLOW COOKER PINEAPPLE CHICKEN CHILI - SWIRLS OF FLAVOR
2019-09-02 Arrange chicken in bottom of slow cooker. Combine sweet chili sauce and crushed pineapple with its juice and pour over chicken. Cook 6-8 hours on low or 3-4 hours on high. Stir in fresh lime juice and top with scallions and cilantro and serve with lime wedges. Serve, if desired, with hot cooked rice or rice noodles.
From swirlsofflavor.com


SLOW-COOKER PEPITA SALSA CHICKEN TACOS - DASH OF MANDI
2020-06-16 Sprinkle with salt, pepper, chili powder, cumin and smoked paprika. Add the salsa and diced green chiles. Cook on low for about 5-6 hours or high 3-4 hours, the chicken should be fully cooked and easily shredded with a fork. Remove from slow-cooker and shred with a fork, place back in the slow-cooker and mix with the sauce.
From dashofmandi.com


EASY CHICKEN CHILI VIDEO (STOVETOP RECIPE) - NATASHASKITCHEN.COM
2021-09-17 Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened. Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.
From natashaskitchen.com


CAPSICUM AND CHILLI CHICKEN WITH PINENUTS AND PEPITAS
2020-04-26 Ingredients. 3 tbsp olive oil. 2 shallots, chopped roughly. 2 medium capsicum, chopped roughly. 2 tbsp pine nuts. 2 tbsp pepita seeds. 1 tsp ginger garlic paste
From makeyoucook.com


CHILI GARLIC MARINADE (CHICKEN OR PORK) - EASY PEASY MEALS
2019-08-27 Cooking Methods For Marinated Dishes: Grill – Grill on a high heat of 450-500 degrees until internal temperature of chicken is 165 degrees, or pork is 145 degrees F. Stir Fry – Chop chicken into small pieces, and cook in a wok, on a medium-high heat, for 6-7 minutes until cooked through.
From eazypeazymealz.com


EASY RESTAURANT-STYLE CHILLI CHICKEN - PIPING POT CURRY
2022-04-22 Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry) Air Fryer option: Preheat the air fryer to 380F for 3 minutes.
From pipingpotcurry.com


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