Chicken Chili Its Red Not White Recipes

NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)

Steps:

• Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
• In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
• Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
• Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
• If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
• NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
• Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.

CHICKEN CHILI- IT'S RED, NOT WHITE!

Steps:

• cook chicken- boil or bake- cool and shred or chop.
• heat oil in a dutch oven or heavy pot and saute for 5 minutes.
• add garlic, peppers and spices, saute 5 more minutes.
• add tomatoes and stock, simmer covered for 20 minutes.
• add chicken and beans, simmer uncovered for 30 minutes, add liquid to your liking or simmer until thickened to your liking.
• i serve with bread or corn bread for dipping, sour cream, cheese and fritos are good too.

RED CHICKEN CHILI

Steps:

• Add the oil to a large pot; heat oil over medium-high heat.
• Add in onion; stir/saute 5 minutes.
• Add chili powder and the next 4 incredients; stir/saute for 30 seconds.
• Add in the chicken stock, beans, and tomatoes; bring to a boil.
• Lower heat to medium-low; simmer for 30 minutes.
• Add in the chicken; stir to mix; simmer for 15 minutes.
• Ladle chili into individual soup bowls; top with cheese and sour cream.

RED SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
• Stir in chicken and simmer for 10 minutes. Serve hot.