Picante Chicken Chili
Ingredients| 1 medium onion, chopped 3 cloves garlic, minced 1 tbsp vegetable oil 1/2 lb chicken breast skinless, boneless, cut into 1-inch p 2 tsp sage, or 3 ts as desired 1/4 tsp salt 3/4 cup picante sauce 1 can kidney or pinto beans 16-ounce can, , undrained 1/4 cup dry vermouth 1 bay leaf 1 green or red bell pepper cut into, 1/2-inch pieces 1 large tomato seeded, coarsely chop, ped OPTIONAL TOPPINGS 1 chopped cilantro 1 sour cream 1 shredded cheddar cheese |
|
|---|
Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until chicken is no
longer pink, stirring constantly. Sprinkle sage, cumin and salt over
chicken; cook and stir 1 minute. Stir in picante sauce, beans,
vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer
10 minutes. Stir in green pepper and tomato; continue to simmer
uncovered 10 minutes. Discard bay leaf. Ladle into bowls; top as
desired and serve with additional picante sauce. Makes 4 servings,
about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this
prize-winning chili takes kindly to a wide range of favorite chili
toppings. Great served over or under rice, too!
Servings:
4
Also see ...
Picante Con Queso Cheese Dip
Cut Velveeta into cubes or chunks and melt in double boiler over low heat. Add picante sauce. Stir until cheese is melted and sauce is well blended. Add sweet milk or condensed milk as desired to obtain proper "dipping" consistency. If necessary, add more velveeta BEFORE (Upload by user)
Cut Velveeta into cubes or chunks and melt in double boiler over low heat. Add picante sauce. Stir until cheese is melted and sauce is well blended. Add sweet milk or condensed milk as desired to obtain proper "dipping" consistency. If necessary, add more velveeta BEFORE (Upload by user)
Pickeled Jalapenos
Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cove (Upload by user)
Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cove (Upload by user)
Pickled Chilies
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. (Upload by user)
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. (Upload by user)
| Advertisements |
Pickled Jalapenos Ch
In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were allways too cooked. As to how tro dry chiles, that (Upload by user)
In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were allways too cooked. As to how tro dry chiles, that (Upload by user)
Pickled Jalapenos
Wash peppers. If small peppers are left whole, slash 2 5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garl (Upload by user)
Wash peppers. If small peppers are left whole, slash 2 5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garl (Upload by user)
Pickled Peppers Or Chiles
Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. M (Upload by user)
Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. M (Upload by user)
Pickled Peppers Or Chilies
olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left (Upload by user)
olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left (Upload by user)
Pickling Spice With Chilies
Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0 140 23804 2 pg 102 (Upload by user)
Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0 140 23804 2 pg 102 (Upload by user)
Picnic Burritos
Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese. Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only. Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut (Upload by user)
Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese. Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only. Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut (Upload by user)
Pierre s Chili Hbwk07a 1i21
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; (Upload by user)
TAG: minutes, ,
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; (Upload by user)
TAG: minutes, ,
Pierre s Chili
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; a (Upload by user)
TAG: minutes, ,
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; a (Upload by user)
TAG: minutes, ,
|
|
|
|
Pinata Pumpkin Chili
In 3 quart saucepan, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, water, taco seasoning, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream. (Upload by user)
TAG: chili, pumpkin, ,
In 3 quart saucepan, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, water, taco seasoning, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream. (Upload by user)
TAG: chili, pumpkin, ,
Pinto Three Chile Salsa
Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup (Upload by user)
TAG: chiles, jalapeno, transfer, drain, salsa, ,
Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup (Upload by user)
TAG: chiles, jalapeno, transfer, drain, salsa, ,
Pirao De Arroz Com Leite De Coco
In a heavy 2 to 3 qt sauce pan, scald 3 cups of the coconut milk by warming it over moderate heat until tiny bubbles form around the edge of the pan. Combine the remaining 1 cup of coconut milk with the rice flour and salt in a small bowl and, stirring constantly, pour it gradu (Upload by user)
TAG: pudding, plate, ,
In a heavy 2 to 3 qt sauce pan, scald 3 cups of the coconut milk by warming it over moderate heat until tiny bubbles form around the edge of the pan. Combine the remaining 1 cup of coconut milk with the rice flour and salt in a small bowl and, stirring constantly, pour it gradu (Upload by user)
TAG: pudding, plate, ,
Poblano Chili Cream
: and : quartered 1 bn cilantro stems included 3 Poblano chiles roasted, : peeled, : And Seeded 3 oz sour cream 1/2 c chicken stock 2 TB vegetable oil : Juice of 1 lime 1 Clove Garlic 1 ts coarse salt : Freshly ground black pepper (Upload by user)
TAG: cream, poblano, ,
: and : quartered 1 bn cilantro stems included 3 Poblano chiles roasted, : peeled, : And Seeded 3 oz sour cream 1/2 c chicken stock 2 TB vegetable oil : Juice of 1 lime 1 Clove Garlic 1 ts coarse salt : Freshly ground black pepper (Upload by user)
TAG: cream, poblano, ,
Pollo Con Queso En Tortilla
y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan an (Upload by user)
TAG: frypan, paprika, pepper, ,
y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan an (Upload by user)
TAG: frypan, paprika, pepper, ,
TAG: chili, chicken, picante, minutes, ,
Permalink--> In : Recipes - Mexican