Kickin Chicken Chili Recipes

KICKIN' CHICKEN CHILI

Steps:

• In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
• Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

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.

KICKIN' CHICKEN CHILI

Steps:

• In a large pot, heat the oil over medium-high heat. When the oil is hot, add the ground chicken. Cook and stir occasionally until well browned all over, about 15 minutes. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic, onion, and jalapeno pepper. Cook 5 minutes. Add the chipotle pepper and sauce, hot sauce, chili powder, cumin, coriander, and cayenne pepper. Cook 2 minutes.
• Add the tomatoes and beans, and season with salt and pepper. Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
• Adjust seasonings if necessary and ladle into bowls and top with the remaining scallions and suggested toppings if desired.

KICKIN' CHICKEN SEASONING MIX

Steps:

• Mix all spices together

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

KICKIN' CHILI

Steps:

• In a large, heavy pan brown meat well.
• Add garlic, celery, and onions and sauté for 10 minutes.
• Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
• Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
• Stir often to prevent sticking.

KICKIN' CHICKEN WINGS

Steps:

• Preheat oven to 425°F (220°C). Season wings with steak spice and thyme. Toss wings in flour, shake off excess and arrange on a lightly greased foil-lined baking sheet. Brush wings lightly with vegetable oil and bake, turning occasionally, for 50 to 60 min. or until golden brown and crispy.
• Meanwhile, stir BBQ sauce with hot sauce in a large bowl. Toss with wings until coated then sprinkle chives on top and serve with vegetable sticks.

WHITE CHICKEN CHILI

Steps:

• Lightly season chicken with salt and pepper.
• Melt butter in a stock pot over medium-high heat. Add chicken, onion, jalapeños, and garlic; cook, stirring occasionally, until chicken is done and onion is tender.
• Stir in broth, beans, and chiles; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes.
• Stir in cream, cilantro and cumin; simmer 10 minutes or until slightly thickened.
• Gradually add sour cream and cheese, stirring until cheese is melted. Season with salt and pepper, if desired.

KICKIN' CHICKEN STIR FRY

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

KICKIN' CHICKEN CHILI

Steps:

• Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
• Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
• While chicken boils, chop onion and garlic.
• Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
• Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
• When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
• Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
• When chicken is cool enough to handle, shred and return to soup pot.
• Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
• Serve with sour cream and shredded cheese.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.