Italian Chicken Chili Recipes

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

ITALIAN CHICKEN CHILI

Steps:

• In a large skillet, cook sausage in oil over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine or broth, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink. , Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.

CHICKEN CHILI

Steps:

• In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
• Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
• Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

ITALIAN CHICKEN AND RICE

Steps:

• Heat a medium straight sided skillet over medium high heat. Add the butter and melt until the bubbles subside.
• Season the chicken tenders evenly with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken for about 4 minutes per side or until golden brown. Do not worry about them being cooked through. Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onion and garlic to the pan along with the remaining salt. Cook stirring often until softened and beginning to caramelize, about 4 minutes. Add the rice and chili paste and toast for an additional 2 minutes. Add the milk, chicken broth, sage, thyme and parmesan rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
• Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes. Remove the herbs and rind from from the pan, fluff the rice with a fork and serve with grated parmesan cheese and a drizzle of extra virgin olive oil.

ITALIAN CHILI

Steps:

• Brown ground beef along with onions in a stockpot, drain, and return to pan.
• Stir in mushrooms, diced tomatoes, sauce, water, kidney beans, chili powder, salt and pepper.
• Bring to a boil, reduce heat, and simmer 30 minutes. Serve with a sprinkling of shredded mozzarella.

ITALIAN SAUSAGE CHICKEN CHILI

Steps:

• Spray large pot with no-stick spray.
• Heat oil over medium heat.
• Remove sausage from casings and mash with fork to break up into small pieces When almost browned, add veggies and garlic and cook 3-4 minutes-drain any visible fat.
• Add tomatoes, tomato sauce and spices.
• Bring to boil and simmer 30 minutes.
• Add corn and kidney beans and simmer another 30 minutes.

INSTANT POT WHITE CHICKEN CHILI RECIPE

Steps:

• Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
• Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
• Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
• Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

ITALIAN GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 190C/375°F.
• Line a roasting tin with foil.
• Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
• Drizzle 3 tablespoons olive oil over chicken.
• Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
• Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
• Wash your hands.
• Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
• Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
• Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
• Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
• Bake for 25 minutes.
• Remove from oven and turn chicken over and toss around the potatoes.
• Return to oven and bake an additional 20-25 minutes until potatoes are tender.
• Serve and enjoy!

EASY ITALIAN-STYLE CHILI

Steps:

• 1. Brown meat and onion in large saucepan; drain.
• 2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• 3. Sprinkle with remaining cheese just before serving.

CHICKEN IN SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
• Brown the rest of the chicken pieces and then move all to a plate.
• Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
• Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
• Add the wine to the pan and turn the heat up to high.
• Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
• Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
• Season with salt and pepper and bring the mixture to a boil.
• Reduce the heat to a simmer, cover, and cook for about an hour.
• Remove the cover, and cook an additional 15 to 20.
• At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
• Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
• To serve, place the chicken on a warmed platter and spoon the sauce over top.
• Sprinkle with the chopped onions and serve immediately.