Chili Chicken Recipe

Ingredients:

1 Tbsp of olive oil (virgin)
2 pcs of garlic cloves; chopped finely
3 pcs of bell peppers (red, green, yellow); cut into strips
2 pcs of onions (medium); sliced
1 tsp of cumin (ground)
1-1/2 tsp of oregano leaf
2 tsps of hot pepper (fresh, chili)
or
1 tsp of pepper flakes (hot, dried)
1-1/2 c of chicken breast fillet; skinned
3 Tbsps of juice (freshly squeezed lemon)
1/4 tsp of salt
1/2 tsp of pepper (black)
2 Tbsps of parsley (fresh); chopped

Instructions:

Heat the oil on a nonstick skillet. Saute the garlic for a minute then add the bell pepper, onion, oregano, pepper flakes or chili, and cumin; mix them well. Cover then cook above moderate heat for ten mins.

Slice the chicken into half-inched strips; sprinkle juice on them and add to the skillet. Stir well then cover; continue to cook for another ten mins, while stirring frequently.

Add pepper and salt then garnish it with fresh parsley.

>> Chili Chicken Recipe

Oven “Fried” Chili Chicken Recipe

Ingredients:

6 pcs of chicken thighs (without skin)
3 pcs off chicken breasts (without skin)
2/3 c of crumbs (corn flake)
1-1/2 tsps of chili powder (McCormick)
1/2 tsp of cumin (ground)
1/4 tsp of salt
1/8 tsp of ground pepper (red)
1/8 tsp of garlic powder

Instructions:

Discard any fat on chicken meat. Combine spices and crumbs inside a bag or Ziploc. Rinse the pieces of chicken and toss inside the bag till coated evenly.

Place the meat on baking pan. Bake at 375 degrees F for 40 to 45 mins or till meat loses its pink and they become tender.

>> Oven “Fried” Chili Chicken Recipe

Chili Cornmeal Chicken Recipe

Ingredients:

Chili
1 Tbsp of vegetable oil
4 pc of chicken breasts; de-boned & skins removed
1 tsp of pepper (cayenne)
1/4 tsp of salt
1 tsp of oregano; dried
1 tsp of cumin; ground
1 Tbsp of chili (powdered form)
1 Tbsp of flour (all purpose)
3 Tbsps of cornmeal

Instructions:

In a medium sized bowl, mix together cornmeal, chili powder, flour, oregano, cumin, cayenne and salt. Coat chicken breasts using this mixture. Pan fry chicken breasts for about fifteen minutes on each side or meat is nicely browned and white on the inside when cut.

Serve it with tomatoes and steamed beans on the side. Good for four persons.

>> Chili Cornmeal Chicken Recipe

Chilled Chilied Chicken Wings Recipe

Ingredients:

4 lb of chicken wings (approximately 15 pcs)
1/2 c of water; boiling
2 Tbsp of chili powder (hot)
2 Tbsp of paprika (hot)
2 Tbsp of khup
1.5 Tbsp of pepper sauce (hot)
1 Tbsp of cumin
1 tsp of salt
1 tsp of oregano
1/2 tsp of pepper (fresh & ground)
2 pcs of eggs (whole); lighlt beaten
Oil (for frying)

Instructions:

Combine together the pepper, salt, oregano, paprika (hot), cumin and chili powder with water (boiling) and mix it to create chili (paste). Add pepper (sauce) and ketchup. Set it aside in order to slightly cool.

Put eggs into bowl, blending well with chili (paste). Trim wings from tapered part of joint and have the cut portion reserved for later use.

Lay wings onto the spiced mixture and thoroughly toss it. Marinate wings for quite a few hours, refrigerated. Put an oil into skillet about 1″ high and heat it, 375 deg Fahrenheit. Then fry marinated wings for approximately 8 mins.

Avoid crowding in frying pan. You may serve it chilled or hot. Serves 2.

>> Chilled Chilied Chicken Wings Recipe

Chicken & Chilies Casserole Recipe

Ingredients:

8 pcs of chicken breast (halves); skinless and boneless
1/4 tsp of salt
1 package of cheese (mozzarella, 8 ozs); shredded
1/4 tsp of pepper
1 can of mushroom (sliced, 4ozs)
1 can of soup (cream of chicken)
1 can of green chili (chopped, 4 ozs)
2 pcs of tomatoes; peeled & diced

Instructions:

Put pepper as well as salt on chicken and then arrange in oiled dish for baking (11″ x 7″ x 1/2″). Mix together the mozzarella, mushroom and soup then pour on top of chicken. Top with chilis and bake while uncovered,350 degrees F in 35 mins.

Serve on top of rice. Makes 8 serving portions.

>> Chicken & Chilies Casserole Recipe

Portuguese Fried Chicken With Chili Mustard Recipe

Ingredients:

1 pc of roasted pepper (red); peeled and seeded then chopped
3 pcs of garlic cloves; crushed into paste
3 Tbsps of olive oil
Salt & pepper

1 pc of fryer; equally cut to 8 bits
1/2 c of mustard sauce
2 c of flour (plain)
2 pcs of eggs (large); slightly beaten
Oil (for frying)

Instructions:

Combine garlic, (olive) oil, and peppers inside the processor. Puree till smoothened. Season pepper and salt. Rub onto chicken, coating evenly.

Place them on cooking sheet; allow them to stand for twenty mins. Coat with flour then dip onto egg, coat again on with flour and deep dry into a very hot oil. Fry till golden, about 8 to 10 mins.

Serve at once with (mustard) sauce.

>> Portuguese Fried Chicken With Chili Mustard Recipe

Chili-Broiled Steak With Asparagus & Potato Recipe

Ingredients:

1.5 lbs of steak (top round); sliced into 1″ thick & fat-trimmed
3 Tbsps of lime juice (fresh)
4 tsps of oil (vegetable)
1 Tbsp of chili (powdered)
1 tsp of peel (lime); grated
2 pcs of garlic cloves; crushed
1 pc of onion (small); sliced into 3/4
1 Tbsp of ginger; peeled & chopped finely
1.5 lbs of red potatoes; sliced 1/2″
1 c of broth (chicken)
2 lbs of asparagus (spear portions); trimmed and sliced diagonally into half.
1/4 c of parsley; chopped
1/4 tsp of pepper (ground)
1/4 tsp of salt

Instructions:

Put steak into dish for baking. Beat garlic, peel, chili, 2 tsps of oil and juice (lime), blending well then pour into steak and allow to stand for 15 minutes while turning one time or two times in between. Prepare broiler by heating it with rack positioned 6″ away from flame source.

In nonstick 12″ skillet on moderate flame, cook three minutes the rest of the two tsps of oil, then add ginger and onion, stirring from time to time, ’til onion become soft. Drop broth and potatoes then boil. Afterward, simmer 8 minutes while covered ’til vegetables become tender.

Lift steak off marinade and discard liquid. Place meat into broiler and broil 6 – 7 minutes per side. Cook ’til medium-rare (or your preferred doneness). Move meat into chopping board then allow to stand for few minutes.

Drain asparagus/potatoes and toss with pepper, parsley and salt gently. Slice steak diagonally and arrange unto serving dishes. Serve alongside vegetables.

>> Chili-Broiled Steak With Asparagus & Potato Recipe

Monterey Chili Con Carne Recipe

Ingredients:

1/2 tsp of olive oil (virgin)
1 c of cooked chicken breast (ground, skinless)
1/2 c of chopped onions
1/2 c of chopped bell peppers
1 pc of garlic clove; minced
14-1/2 oz of tomatoes (crushed)
15-1/2 oz of beans (kidney, dark red); rinsed and drained
2 tsps of chili powder
1 tsp of cumin (ground)
1/4 c of grated cheese (Monterey Jack)

Instructions:

Heat the oil on skillet above moderate heat. When oil is very hot, add the chicken, garlic, onions, and bell pepper; cook till chicken isn’t pink anymore and the vegetables soften.

Add (crushed) tomatoes, beans, cumin, and chili powder; stir thoroughly. Simmer for thirty-five mins, uncovered. Sprinkle cheese on top; serve at once.

>> Monterey Chili Con Carne Recipe

Quick Chili Cornmeal Chicken Recipe

Ingredients:

3 Tbsps of cornmeal (yellow)
1 Tbsp of flour (all purpose)
1 Tbsp of chili powder
1 tsp of cumin (ground)
1 tsp of oregano (dried)
1/4 tsp of salt
1/8 tsp of pepper (cayenne)
4 pcs of chicken breasts fillet (skinless)
1 Tbsp of vegetable oil

Tomatoes (fresh); sliced
Green beans (steamed)

Instructions:

Combine flour, cornmeal, chili, cumin, cayenne, oregano, and salt. Dip the chicken fillet and coat well. Heat the oil on a skillet above moderate heat and cook the chicken on both sides.

Serve hot with tomatoes and beans.

>> Quick Chili Cornmeal Chicken Recipe

Bbq Chicken With Sesame-Chili Sauce Recipe

Ingredients:

8 & 1/2 ounces jar of plum-sauce
1/3 c of soysauce
4 Tbsps of water
2 garlic cloves; minced
1/2 tsp of ginger (ground)
1/2 tsps of bottled hot-pepper sauce
2 & 1/2 – 3 pounds of broiler fryer chickens; cut-up
1/3 c of hoisin-sauce
3 Tbsps of honey
1 Tbsp of sesame seeds
1/2 tsp of five spice powder

Instructions:

Sesame Chili Sauce: Have all ingredients combined in saucepan excluding the chicken. You cook mixture over mid-heat ’til bubbly, stir frequently. Adjust the heat, then cover & simmer it for five minutes, then set it aside.

Meanwhile, rinse the chicken then pat w/ paper towel to dry. Remove and have the skin discarded if you want. Break hip, drumstick and wing joints, then twist tips of wings under backs.

Grill chicken w/ skin-side-down directly on mid-coals for twenty minutes. Have it turned to the other side then cook for 15-25 mins more ’til tender & chicken loses its pink color.

Brush w/ sauce during remaining ten minutes of cooking. Transfer into serving plate then have the rest of sauce heated.

>> Bbq Chicken With Sesame-Chili Sauce Recipe

California Chili Recipe

Ingredients:

3 lbs chicken; sliced
3 Tbsps olive oil
3 onions; chopped
4 cloves of garlic; minced
1 tsp cumin (whole seeds)
2 jalapenos; seeded & chopped
4 tomatoes; diced
2 bell peppers (green); seeded & diced
1 Tbsp Worcestershire sauce
2 c hot chili (sauce)
1 c wine (red)
A dash of salt

Instructions:

Fry chicken slices until golden brown. Set aside. On another skillet, saute garlic, jalapenos and onions, seasoned with cumin.

Cook til onions become translucent. Mix everything on a pot, then simmer for about an hour. Serve hot.

>> California Chili Recipe

Chili Stuffed Chicken Recipe

Ingredients:

4 broiler chicken breast; halved, boned and skinned
3/4 c of shredded cheese (Monterey-Jack)
1/2 tsp of chili seasoning
1 romaine lettuce
4 ounces of canned green chilies; drained and chopped
1 clove garlic (large); minced
2 Tbsps of unsalted butter
4 Tbsps of chunky-style salsa

Instructions:

Create horizontal cuts across every chicken-breast, creating pockets.

In mixing bowl, combine cheese, chili seasoning, garlic & chilies. Have this mixture divided into 4 equal parts then place a portion into chicken-breast pockets. Insert a tooth pick to secure pockets.

In stick-free large pan placed over mid-heat, melt your butter. Add & cook meat for 12 mins ’til tender and browned, turning once.

Arrange cooked chicken and lettuce in large platter. Scoop a tablespoonful of the salsa and spread over every chicken-breast.

>> Chili Stuffed Chicken Recipe

Chili-Basted Barbecue Chicken Recipe

Ingredients:

1 Tbsp of vegetable oil
1 Tbsp of chili seasoning plus another 1 tsp
2 tsps of cumin powder
1/2 tsp of clove (ground)
5 pounds of chicken cuts
6 garlic cloves; crushed
1 Tbsp of freshly-squeezed juice of lime
1 tsp of coriander (ground)
1/4 gram of cayenne-pepper
Salt
Pepper

Instructions:

Combine oil, garlic, chili seasoning, juice, cumin, coriander, clove and cayenne pepper in bowl. Place chicken cuts in large-sized pan and have them arrange in one layer. Then pour oil-spice mixture over meat.

Turn the chicken cuts to have both sides evenly coated. Refrigerate w/ cover for a minimum of 4 or hrs or you can have it marinated overnight.

Prepare the grill. Have chicken removed from the pan and set aside the marinade. You season the chicken w/ pepper and salt.

Grease barbecue rack & then place chicken cuts on top w/ skin-side-down. While cooking, baste every ten minutes w/ marinade. Cook for 30 mins, turn occasionally ’til done.

>> Chili-Basted Barbecue Chicken Recipe

Chili Relleno Pie Recipe

Ingredients:

16 oz of chilies (green, canned); cut open
1 lb of sliced cheese (Monterey Jack)
1 lb of sliced cheese (Cheddar)
4 Tbsps of flour (whole wheat)
1 c of evaporated milk
1 c of sour cream (dairy)
4 pcs of eggs (large)
1 c of chicken (or turkey); diced
2 c of salsa (mild)

Instructions:

Arrange the chilies on the base of an 8×13 inch ovenproof dish. Layer the two cheeses above evenly. Add the rest of the chilies (if there are still any) on top.

Combine flour and (enough amount) milk; whisk thoroughly, making a paste. Add sour cream and the rest of the milk; beat thoroughly and add the eggs individually while beating continuously. Add the diced chicken.

Pour onto the dish. Bake, 350 deg Fahrenheit for half an hour. Pour the salsa on top; bake again for another fifteen mins.

>> Chili Relleno Pie Recipe

Chicken Chilies Rellenos Recipe

Ingredients:

12 lbs of chicken breast (without skin and bones)
1 c of milk
48 pcs of chiles (green)
1 & 3/4 c of flour; seasoned with paprika, pepper and salt
2 lbs of Monterey Jack; sliced 48 pcs
5 c of salsa rojo or verde
8 pcs of eggs; well-beaten
Oil for deep frying

Instructions:

Heat oil using 400 deg Fahrenheit. Lightly sprinkle salt on chicken breasts to season. Use mallet for meat to make chicken halves flat.

Stuff chile with a cheese then put it in end portion of the chicken (half). Roll up the chicken to enclose chile then fasten with wooden pick.

In a bowl, whisk together milk and eggs. Let chicken sink into egg mix then let it roll on flour (seasoned). Put in deep fryer for 4-5 mins. or ’til chicken turns golden brown.

Drain and serve alongside salsa.

>> Chicken Chilies Rellenos Recipe

Chili Chicken Casserole Recipe

Ingredients:

2 pcs of broiler-fryers; cut up
2 Tbsps of butter
2 Tbsps of vegetable oil (or canola oil)
2 pcs of onions (medium); chopped
1-1/2 tsp of seasoning mix
4 Tbsps of soy sauce
6 Tbsps of tomato puree
2 Tbsps of powdered chili
1 c of sherry (medium dry)

Instructions:

Dredge the chicken chunks in (seasoned) flour. Cook them in oil and butter; place on the casserole. Combine onions, seasoning mix, soy sauce, puree, chili, and sherry; mix thoroughly.

Pour above the chicken. Cover then bake, 350 degrees Fahrenheit for an hour till chicken becomes tender.

>> Chili Chicken Casserole Recipe

Chicken Pumpkin Chili Recipe

Ingredients:

2 Tbsps of oil (olive)
2 c of onion; chopped coarsely
2 c of bell pepper (red); chopped coarsely
3 Tbsps of Jalapeno; minced finely
1 cloves of garlic; minced
1 c of broth (chicken)
1 c of beer
1/4 c of olives (ripe); sliced
1 tsp of coriander (ground)
3 Tbsps of powder (chili)
1/2 tsp of salt
1 can of tomatoes (with juice, 29 ozs); chopped coarsely
1 lb of chicken breasts (without bones and skin); cut into cubes
2 c of butternut or pumpkin squash; cooked, peeled and cut into cubes
2 Tbsps of cilantro; chopped finely
1 Tbsp of powder (cocoa)
1 can of beans (pinto , 16 ozs); drained
1.5 ozs of cheese (cheddar); shredded
6 Tbsps of scallions; sliced
6 Tbsps of cream (sour)

Instructions:

Fry onions in olive oil using (Dutch) oven on medium flame for about 8 mins or ’til onions turned light brown.
Put in garlic, bell pepper and jalapeno then fry (5 mins).

Add chicken, chicken broth, beer, salt, coriander, powdered chili, olives and tomatoes. Let mixture boil. Turn down the flame and let it simmer 15 more mins, partially covered.

Add in beans, cilantro, pumpkin and cocoa to mixture and wait another 5 mins ’til mixture is cooked.

Put in bowls, sprinkled with scallions, cheese and (sour) cream. Serves 6.

>> Chicken Pumpkin Chili Recipe

Chili Chicken Recipe 2

Ingredients:

3/4 tsp of cumin (ground)
2 Tbsps of olive oil
1/2 tsp of salt
1 pc of sweet pepper (green, large); chopped
1 c of hot pepper (red, ground)
1 pc of onion (large); chopped
2 c of chicken breast fillet (cooked); skinned and shredded
2 pcs of garlic cloves (large); chopped finely
28 oz of tomatoes (canned)
3 Tbsps of chili powder
10 oz of corn kernels (frozen)

Instructions:

Heat the oil on a skillet above moderate heat then add onion and sweet pepper; saute for 3 mins while stirring constantly. Add chopped garlic; saute for two mins. Add chili, tomatoes, salt, cumin, and red pepper; stir constantly.

Let it boil. Reduce the heat into low then continue to cook for 10 mins, while stirring frequently, till slightly thick.

Add corn and chicken; let it boil again. Cook till heated through.

>> Chili Chicken Recipe 2

Mexican Green Chili Quiche Recipe

Ingredients:

Cooking spray
1.5 tsp of cornstarch
1/2 lb of uncooked chicken; ground
1/c of onion; chopped
1.5 tsp of cumin; ground
1/4 tsp of red pepper; crushed
1/8 tsp of salt
14 ozs of canned green chilies; chopped & drained
1/8 tsp of salt
5 pcs of 6 inch tortillas; divided
1/2 c of cheese (Cheddar); shredded
1 c of skim milk (evaporated)
1 pc of egg white
2 pcs of eggs

Instructions:

Coat with vegetable spray a large-sized skillet and heat on medium to high-heat ’til hot. Mix in onion with chicken ’til brown in color. Stir ’til meat is crumbled.

Turn off heat then add in cumin, red pepper, salt and green chilies. Mix well then set it aside. Coat with vegetable spray a 9 inch pie plat then arrange the corn tortillas, slightly overlapping the edges.

Spoon out some chicken into the pie plate then sprinkle cheese. Mix milk, cornstarch, salt, eggs and egg white in a food predecessor ’til smooth. Pour batter on top of cheese then bake in an oven temperature of 350 degrees-F for 45-50 minutes ’til cake tester is clean after inserting.

Allow to sit for 10-15 minutes before serving. Good for 6 persons.

>> Mexican Green Chili Quiche Recipe

Chili Chicken Success Recipe

Ingredients:

2 c of chicken fillet (skinless); cut into cubes
1 Tbsp of oil (vegetable oil or canola oil)
1 pc of onion (medium); chopped
1 pc of pepper (green, small); chopped
1 pc of garlic clove; chopped finely
15 oz of chili (Hormel, no beans)
14 oz of tomatoes; crushed
1 pkg of cooked rice (Success)
1/16 tsp of hot sauce (pepper)
3/4 c of pepper-flavored cheese (Jack); shredded

Instructions:

Cook chicken on a skillet; set on the side. Saute onion, garlic, and peppers till tender then drain. Add tomatoes and chili; stir thoroughly.

Add hot sauce, chicken, and rice; stir thoroughly. Simmer, at about 10 mins. Spread cheese on top.

>> Chili Chicken Success Recipe

Picante Chicken Chili Recipe

Ingredients:

1 pc of onion (medium); chopped
1 Tbsp of vegetable oil
3 pcs of garlic cloves; chopped finely
1 c of chicken breast fillet (skinless); cut to 1 inch pieces
1/4 tsp of salt
2-3 tsps of sage
3/4 c of picante sauce
16 oz of beans (pinto or kidney, canned, undrained)
1/4 c of vermouth (dry)
1 pc of bay leaf
1 pc of bell pepper (red or green); cut to 1/2 inch pieces
1 pc of tomato (large); seeded and chopped coarsely

Optional Toppings:
Cilantro (fresh); chopped
Sour cream
Cheese (Cheddar); shredded

Instructions:

Cook garlic and onion on a saucepan till tender or for 4 mins. Add chicken and cook till it isn’t pink anymore; stir constantly. Add cumin, salt, and sage; stir for a min. Add (picante) sauce, vermouth, bay leaf, and beans; sir thoroughly and let it boil.

Once boiling, reduce the heat and cover. Simmer for 10 mins then add tomato and pepper; stir thoroughly and continue simmering for 10 mins, uncovered. Discard the bay leaf.

Ladle onto bowls and add toppings if preferred.

>> Picante Chicken Chili Recipe

Mexican Chicken & Barley Chili Recipe

Ingredients:

1 c of onion; chopped
1 cl of minced garlic
1 Tbsp of vegetable oil
1/2 c of barley (Quaker, medium)
16 ozs of chopped tomatoes in can; undrained
16 ozs of tomato sauce (no salt)
14.5 ozs of chicken broth (reduced salt)
11 ozs of canned corn (whole kernel); drained
4 ozs of canned green chilies; drained & chopped
1 Tbsp of chili powder
3 c of water
1/2 tsp of cumin; ground
3 c of chicken; cooked & chopped

Instructions:

Saute garlic and onion with oil in a 4 quart saucepan ’til translucent. Add in barley, tomatoes, tomato sauce, chicken broth, corn, green chilies, chili powder, water and cumin.

Allow to boil then lower heat. Cover and let it simmer for 40-45 minutes, occasionally stir. Add the chicken and cook for 5-10 minutes ’til chicken meat is completely heated and the barley becomes tender.

Mix some broth or as necessary. Good for 9 persons.

>> Mexican Chicken & Barley Chili Recipe

Chicken Breasts With Chilies & Arroz Blanco Recipe

Ingredients:

4 pcs of chicken breasts; cut into halves, skinned & boned
Salt and black pepper (freshly ground)
4 Tbsps of margarine or butter
2 Tbsps of oil (vegetable)
1 pc of onion (large), sliced thinly & separated forming rings
2 lbs of Anaheim chilies; peeled & seeded
1 c of milk
2 Tbsps of flour
2 c of cream (sour)
1 c of cheese (Cheddar); grated

For the Arroz Blanco:
2 Tbsps margarine or butter
1 c of rice (uncooked)
1/2 c of onions; chopped
2 cloves of garlic; minced
2 c of broth (chicken)
1 tsp of cumin seed
Salt to taste

Instructions:

Season chicken using pepper and salt. With large frying pan, melt two Tbsps butter with oil. Drop chicken into them then cook on moderately high flame ’til a bit brown in all sides; lift chicken off pan then set them aside.

Have onion cooked on the skillet ’til soft (not brown). Reserve three chilies and cut the rest into thin strips. Drop the strips into onion then allow to be cooked on moderate flame for five minutes; take away from flame then set them aside.

Process using blender half a tsp of salt, 3 pcs of chilies (whole) and 1/4 c of milk ’til smooth . Add cream then blend few secs more. Then set mixture aside.

Allow to melt another 2 Tbsps of butter using saucepan then add the flour, blending, as well as 3/4 c of milk. Cook while stirring ’til thick and smooth. Take away from flame and add creamy mixture.

Put half of the total amounts of chicken into casserole, then add half amounts of chili mixture followed with 1/2 amount of sauce. Proceed with another set of layers.

Then bake while covered, 375 degrees F. Take away from the oven and sprinkle cheese on it. Bake the dish for 3-4 minutes then serve on Arroz Blanco.

Make the Arroz Blanco by melting butter/margarine using saucepan and add the rice then cook, while frequently stirring, on moderate flame ’til golden. Drop onions as well as garlic then continue cooking ’til onions become soft (not brown).

Pour cumin and broth then allow to boil, stirring one or two times. Lower flame and allow to simmer for 15 mins, while covered, ’til the liquid has been absorbed and rice becomes tender. Drizzle salt in order to enhance taste if needed.

>> Chicken Breasts With Chilies & Arroz Blanco Recipe

Chicken-Chili Casserole Recipe

Ingredients:

1 c of chicken; diced & cooked
1 c of cheese (Jack); shredded
1 tbsp of oil
1/4 tsp of pepper (flaked & red)
8 ozs of corn; frozen
2/3 oz of chillies (green); chopped
4 pcs of bell peppers (large)
2 ozs of olives (black); sliced
1 pc of onion (medium); chopped
2 cloves of garlic; crushed

Instructions:

Preheat the oven, 350 degrees F. Saute the garlic and onions in heated oil ’til it becomes soft. Douse the flame; add in the flaked pepper, chilies, olives, corn, and chicken.

Slice the bell peppers lenghtwise, in halves, with the tops, membranes as well as seeds removed; and file it arround the corners. Add the cheese onto the mixture then bake it for 45 mins. Serves four.

>> Chicken-Chili Casserole Recipe

Chicken In Lemon Grass & Chili Recipe

Ingredients:

3 lbs of chicken; sliced into small pieces
4 cloves of garlic; peeled and sliced finely
1 pc of onion (large); Sliced into 1/2″ strips
3 Tbsps of oil (vegetable)
2 Tbsps of lemon grass; minced
1 Tbsp of caramel sauce
Salt
1 tsp of chilies (ground)
1 Tbsp of sugar (granulated)
1 c of water
4 Tbsp of sauce (Nuoc Mam)

For the Caramel Sauce:
1/2 c sugar
4 Tbsps of water
1/2 c of water

Instructions:

Fry onion and garlic on moderate flame with oil and salt ’til onion is translucent. Drop chili and lemon grass then fry 1-2 more minutes ’til fragrant. Put chicken then further cook ’til browned lightly.

Pour into mixture Nuoc Mam, caramel and sugar, mixing well. Pour 1 c water then continue cooking 45 more minutes ’til chicken becomes tender while stirring from time to time. Add water when needed.

To create the caramel, combine half-cup of sugar together with four Tbsps water using saucepan and boil on moderate heat ’til it changes color. Lower heat then simmer ’til brown before adding 1/2 c water. Stir ’til sugar has dissolved. Lift off from flame then store into sealed jar into refrigerator.

>> Chicken In Lemon Grass & Chili Recipe

Chicken & Sausage Chili Recipe

Ingredients:

1/4 c of chili (powdered)
4 tsp of cumin (ground)
2 tsp of chili (pure ground)
1/4 c of oil (vegetable)
1.5 tsp of salt
1 lb of sausage (spicy and smoked)
2 pcs of chicken breasts (whole); skinned, boned & split
2 pcs of onions (white and large); diced
6 pcs of tomatillos (large); husked and diced
3 cloves of garlic; minced
4 pcs of Poblano or Anaheim chili peppers (or 2 green peppers); diced
1 – 2 of broth (beef or chicken)
2 pcs of bell peppers (red); diced
1/3 c of tomato paste
2 pcs of chili jalapeno peppers; minced
4 cans of beans (16 ozs, preferably mix of black pinto and navy beans); rinsed
2 cans of tomatoes (28 ozs); chopped

Instructions:

Mix together salt, chili (the ground and the powdered) and cumin then set them aside. Using Dutch oven, heat the oil then add chicken as well as sausage ’til chicken loses pink color. Lift chicken and sausage out using spoon with holes then set them aside.

Drop onion and garlic as well as half amounts of the cumin-chili mixture. Then cook on moderate flame for five minutes ’til onions starts to become soft. Add tomato (paste), 1 c broth, canned tomatoes with liquid, jalapeno, peppers and tomatillos.

Lower heat then add beans, chicken and sausage. Cook gradually for half an hour while covered partially. Add the rest of the cumin-chili mixture then cook for five minutes more while adding broth when needed.

>> Chicken & Sausage Chili Recipe