Best 6 Chunky Chicken Chili Recipes

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)

Steps:

• - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

CHUNKY CHICKEN CHILI

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
• STIR just before serving. Serve topped with cheese.
• Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.

SLOW COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
• Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
• Place chopped onions over tomato mixture.
• Pour both cans of ranch beans on top.
• Cook on low until chicken is tender.
• Shred chicken and return to pot for remainder of cooking time.
• Garnish with chives, shredded cheese and sour cream if desired.

CHUNKY CHICKEN CHILI

Steps:

• In a heavy bottomed pot, heat 1 tsp olive oil.
• add chicken and saute until no longer pink, about 4 minutes each side.
• remove chicken from pot, wipe pot dry.
• heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
• stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
• add chicken back to pot.
• cover and simmer on low heat for 20 minutes.
• add beans, corn, and olives.
• simmer 15 minutes longer.
• stir in cilantro.
• serve hot, topped with cheddar cheese.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.