Best 6 Chicken N Chiles Recipes

SICHUAN CHICKEN WITH CHILES

Steps:

• Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately.
• Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon.
• Add chiles and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chiles. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken.
• Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chiles should not be eaten.

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Steps:

• Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
• In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
• Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

CHICKEN AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

HEARTY CHICKEN CHILI

Steps:

• Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
• Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
• Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.