CHIPOTLE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 19
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.
OVEN-FRIED CHIPOTLE CHILI CHICKEN
Categories Food Processor Chicken Kid-Friendly Cinco de Mayo Dinner Mayonnaise Chill Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
OVEN-FRIED CHILE CHICKEN
Provided by Food Network
Time 13h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix well to make a paste. Add the chicken and coat each piece well in the paste. Place the chicken on a sheet pan, then cover with plastic wrap and leave for a couple of hours or overnight in the refrigerator. Remove the chicken from the refrigerator and bring back to room temperature before continuing.
- Preheat the oven to 435 degrees F.
- Pour the 3 tablespoons oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
- Mix the salt, black pepper, and cumin into the bread crumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
- Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them in the heated roasting pan, and cook for 20 minutes. Then lower the oven to 400 degrees F, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
- Place the chicken on a serving dish with the cut lemon wedges and serve.
CHIPOTLE FRIED CHICKEN
I've never really cared for pepper sauces, but after trying Tabasco Chipotle Pepper Sauce, I'm hooked and trying to find all sorts of ways to use it! Adding it to your egg wash when making fried chicken adds great flavor without adding a lot of heat.
Provided by mailbelle
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine salt, garlic powder, cayenne pepper, and black pepper. Rub the spice mixture all over the chicken pieces. Cover and refrigerate from 1-24 hours.
- Whisk together the eggs and Tabasco Chipotle Pepper Sauce.
- Dip chicken pieces into the egg wash and then in the flour, shaking off the excess.
- Fry chicken pieces in hot oil until crisp and golden, 10-13 minutes. Drain on paper towels.
CHIPOTLE OVEN FRIED CHICKEN
Make and share this Chipotle Oven Fried Chicken recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, blend together the chipotle chile, mayo, salt and pepper until the mixture is smooth.
- In a baking dish arrange chicken in one layer and coat coat with entire mayo mixture.
- Chill the chicken covered for at least 1 hour or overnight.
- Using a large bowl, combine bread crumbs, cayenne pepper, salt and pepper.
- Then coat each piece of chicken with the mixture.
- Place chicken on roasting racks and bake them at 425 in the oven.
- (turning them one time) for thirty minutes.
- Reduce the temperature to 375 and bake for 15 minutes more, or until it is cooked.
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
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