Chipotle Chicken Chili With Flaming Tequila Pepper Salsa Avocado Ranch Dressing Recipes

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CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA AND AVOCADO RANCH DRESSING



Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing image

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing

Provided by The Rachael Ray Staff

Number Of Ingredients 43

1 cup buttermilk
Juice of 1 lemon
1/4 cup finely chopped chives
4 tablespoons EVOO Extra Virgin Olive Oil
divided
6 slices smoky bacon
chopped
2 1/2 pounds ground chicken breast
2 medium onions
chopped
4 cloves garlic
finely chopped or grated
2 to 3 tablespoons pured chipotles in adobo
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
3 tablespoons tomato paste
1 quart chicken stock
Salt and ground black pepper
1 yellow bell pepper
seeded and chopped
1 red bell pepper
seeded and chopped
1 orange bell pepper
seeded and chopped
2 jalapeos
seeded and finely chopped
1 medium red onion
chopped
3 to 4 shots tequila
Juice of 1 lime
1/4 cup cilantro leaves
chopped
1 avocado
pitted
1 cup buttermilk
Juice of 1 lemon
1/4 cup cilantro leaves
chopped
1 avocado
pitted
Crushed tortilla chips
for garnish

Steps:

  • Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add the bacon to the pan and cook until golden brown, about 5 minutes
  • Add the chicken to the pot and continue cooking until golden brown, 5-6 minutes
  • Add the onion and garlic to the pot and cook until the veggies are tender, 4-5 minutes
  • Add the pured chipotles, cumin, coriander, paprika and tomato paste to the pot and cook until the spices are aromatic and beginning to caramelize, about 1 minute
  • Add the chicken stock, some salt and pepper to the pot and bring up to a bubble
  • Reduce the heat to medium and simmer until thickened, about 5 minutes
  • While the chili is simmering, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add the peppers and red onion to the skillet and cook until the veggies are tender, 4-5 minutes
  • Remove the skillet from the heat and add in the tequila
  • Return the skillet to the heat and flame the tequila to burn off most of the alcohol
  • Add the lime juice, cilantro and some salt to the salsa
  • Reserve
  • In the bowl of a food processor combine the avocado, buttermilk, lemon juice and chives
  • Process until smooth then season with salt and pepper
  • Serve up the chili topped with some of the tequila-pepper salsa and avocado ranch
  • Garnish with some crushed tortilla chips

CHIPOTLE CHICKEN CHILI



Chipotle Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 19

2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
2 pounds boneless, skinless chicken breasts, cut into large dice
One 12-ounce bottle good beer, preferably Mexican
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can diced tomatoes
1 tablespoon chile powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges
1 pound sharp Cheddar, grated
16 ounces sour cream
5 Roma tomatoes, diced
1/2 bunch fresh cilantro

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
  • Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
  • Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

CHIPOTLE CHICKEN



Chipotle chicken image

Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

Steps:

  • Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
  • Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium

CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)



Mexican Chicken Salad (Chipotle Copycat Recipe) image

This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 31

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoons apple cider vinegar (sub any vinegar)
3 tablespoons olive oil (divided)
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
14.5 ounces black beans (drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder (sub regular chili powder)
1 clove garlic (minced)
1 tablespoon honey
Pinch of salt and pepper
8 heaping cups mixed greens
Salsa
Sour cream
Monterrey jack cheese
Guacamole
pico de gallo

Steps:

  • Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
  • Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
  • Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
  • Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
  • Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
  • Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA & AVOCADO RANCH DRESSING



Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa & Avocado Ranch Dressing image

Categories     Tequila     Chicken     Pepper     Avocado     Simmer

Yield serves 4

Number Of Ingredients 25

4 tablespoons EVOO (extra-virgin olive oil)
6 slices smoky bacon, chopped
2 pounds ground chicken breast
2 to 3 tablespoons pureed chipotle in adobo, depending on preferred heat level
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 large yellow onion, chopped
3 to 4 garlic cloves, finely chopped or grated
3 tablespoons tomato paste
1 quart chicken stock
Salt and pepper
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium red onion, chopped
2 jalapeño peppers, seeded and finely chopped
4 shots of tequila
Juice of 1 lime
1/4 cup chopped fresh cilantro leaves
1 avocado, pitted
1/4 cup finely chopped fresh chives
Juice of 1 lemon
1 cup buttermilk
Crushed tortilla chips, for garnish

Steps:

  • Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.
  • While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, the cilantro, and some salt to the salsa.
  • To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
  • Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

SLOW COOKER CHIPOTLE CHICKEN CHILI



Slow Cooker Chipotle Chicken Chili image

This is a fairly spicy chipotle chicken chili that is quick to make and is full of flavor. It's easy to make in the slow cooker and uses fairly common ingredients. I like to serve it with a dollop of sour cream and some shredded Cheddar cheese. Enjoy.

Provided by Jared

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

Time 8h45m

Yield 8

Number Of Ingredients 13

1 large boneless, skinless chicken breast
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans black beans
1 (15 ounce) can kidney beans
1 (6 ounce) can green chile peppers
1 cup chopped onions
2 chipotle peppers in adobo sauce, minced
8 cloves garlic, sliced
1 lime, juiced
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon dried cilantro
freshly ground black pepper to taste

Steps:

  • Place chicken in a medium pot with enough water to cover. Bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While the chicken is cooking, place diced tomatoes, black beans, kidney beans, chile peppers, onions, chipotle peppers, garlic, and lime juice in a 6-quart slow cooker.
  • Drain and cool chicken until easily handled. Shred chicken. Add to the slow cooker; stir to combine.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 36.4 g, Cholesterol 14.6 mg, Fat 1.7 g, Fiber 13.2 g, Protein 17.1 g, SaturatedFat 0.3 g, Sodium 1041.9 mg, Sugar 5.5 g

GROUND BEEF CHILI WITH CHIPOTLE



Ground Beef Chili with Chipotle image

A simple but flavorful ground beef chili recipe with slight heat from chipotle peppers and rich beefy flavor.

Provided by Mary Cressler | Vindulge

Categories     Entree

Number Of Ingredients 19

1/2 tablespoon extra virgin olive oil
3 slices thick-cut bacon, diced
1 pound ground beef
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 cup diced red onion (1/2 a medium red onion)
1 cup diced yellow pepper (1 large yellow pepper)
2 tablespoons diced jalapeños, ribs and seeds removed (1 large jalapeño)
1 15 ounce can diced tomatoes
1 15 ounce can tomato sauce
1 15 ounce can kidney beans, drained and rinsed
1 4 ounce can diced green chilis
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 whole diced chipotle in adobo sauce
1 tablespoon adobo sauce from chipotles
1 1/2 tablespoons chili powder
1/2 tablespoon paprika
salt and pepper to taste (to finish)

Steps:

  • Preheat a 3 quart dutch oven or large sauce pan over medium heat. Add olive oil and allow to heat up and slightly smoke.
  • Add bacon and stir frequently over medium heat until the bacon starts to get crispy, about 6 - 8 minutes.
  • After bacon is slightly crispy, add the ground beef, salt and pepper and stir over medium heat. It will sizzle at first and as you stir it will temper the heat. Continue cooking the beef, stirring in the bacon fat an additional 6 - 8 minutes or until browned. If the heat isn't high enough it won't brown. After it is browned, place the lid on the dutch oven and drain the excess liquid from the pot.
  • Slightly reduce the heat and add onions, yellow and jalapeño peppers. Stir for 5 - 7 minutes or until they soften.
  • Add the remaining ingredients, stir to incorporate, and let come to a simmer. Cover and simmer for an additional 30 minutes, stir occasionally. The chili will thicken as it simmers.
  • Add salt and pepper to taste, and add your favorite toppings.

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