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.
Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
Heat half of the oil in a wok on high heat. Stir-fry chicken, in batches, until cooked through. Add garlic, pepper, jam, chili sauce and stock; cook about 2 mins or until sauce thickens slightly. Remove from wok.
Heat remaining oil in same cleaned wok. Stir-fry bok choy, chestnuts and onion until bok choy just wilts. Divide bok choy mixture among serving plates. Top with chili chicken and sprinkle with sesame seeds. Serve with rice.
Heat oil in pot over medium high heat.
Add chicken and cook for five minutes or until white; keep chicken moving.
Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
Reduce heat to medium and cook for five minutes to sweeten and soften onion.
Add the broth and beans; salt to taste.
Bring to a boil.
Reduce heat and simmer until ready to serve.
Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.
irst seven ingredients.
Add chicken and mix it in until
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.
Stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker.
Cook on Low until hot, about 1 hour.
Combine stock, beans, half the chopped onion, garlic and salt. Bring to a boil; simmer for 1 1/2 hours.
Add more stock, if needed.
Saute the remaining onion in the oil.
Add chilies and spices.
Stir and cook briefly, then add to bean mixture.
Add chicken.
Heat through.
Before serving, add the grated cheese. Yield: 8 servings.
Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.
In crock pot or large pan, combine all ingredients, stirring in chicken broth last. Cook on low 8 to 10 hours (in crockpot). Serve with Monterey jack cheese and broken tortilla chips.
Mix soups, chili, chicken broth, together.
Cut tortillas, bite size.
Cut chicken into bite size pieces.
Cut olives bite size as well.
In a 2 quart casserole dish, layer starting with the soup mixture, chicken, olives, tortillas and cheese.
Continue until all ingredients are used.
Put in oven at 350 degrees until it bubbles, about 30 to 45 minutes.
Heat oil and cook onion, chilli and capsicum till soft.
Add cumin and cook till fragrant.
Stir in corn, milk and beans.
Reduce heat to low and simmer for 15 - 20 minutes till mixture is thickened.
Add chicken and heat through for 3 more minutes.
Season with salt and pepper and stir in coriander.
Serve with rice.
Soak beans, then cook beans in chicken broth.
Add all other ingredients and heat to serving temperature.
Serve with cornbread or tortilla chips.
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
a bowl. Many Vietnamese Chicken recipes usually require a short time
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
edium high and add the chicken.
Cook, stirring constantly for
br>Add garlic, onions, and chicken. Saute for 10-15 minutes
lime zest and juice and chili sauce into a bowl, then
at from the chicken cavity then rinse the chicken. Carefully lower the
Preheat the oven to 400\u00b0F. Combine the oil, orange peel and juice, and cayenne pepper in a large bowl. Add the chicken and toss to coat. Place the chicken on a wire rack over a baking pan. Bake for 35 mins or until cooked through.
Meanwhile, cook the rice in plenty of boiling, salted water for 12-14 mins, adding the green beans in the last 3 mins. Drain.
Place the rice mixture in a medium bowl. Add the corn, kidney beans, cilantro and chili pepper. Stir to combine. Serve the rice with chicken and lime wedges.