Cut chicken breasts into 1/2-inch cubes.
Toss chicken with 4 teaspoons olive oil.
Saute cubed chicken until cooked (5 minutes).
Combine chicken, white chili mix, chicken broth and beans into 4-quart pot.
Simmer for 1 hour.
Garnish with a selection of Monterey Jack cheese, chopped red bell pepper, avocado and black olives.
combine in medium bowl.
For the chili lime dressing, whisk all
nches over long sides.
For the passionfruit ice, combine the
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
oiling water and let stand for 20 mins. Drain the mushrooms
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
tand 10 mins.
Meanwhile, for the chili garlic mayonnaise, blend or
Melt butter, clarify onions and garlic.
Add in chicken cook until done.
Add beans, corn, salsa and chicken broth.
Bring to a slight boil for 10 minutes then turn down to simmer.
Add sour cream and cheese then simmer for 45 minutes while stirring.
For the Chili: Blot pork dry with paper
1, FOR MACADAMIA CRUST: Mix all of
Some recipes call for cilantro leaves only, but I
oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute
For the chilli syrup, combine all
For the chili and tamarind marinade, dry-fry the dried chili peppers in a
ender; drain.
Meanwhile, for the chili dressing, combine sugar and 1
For the chili jam, heat the olive oil
Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.
r until cooked through.
For the chili sauce, broil bell peppers
old water; drain.
Meanwhile, for the dipping sauce, place sugar
Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.