Chicken Chili Sante Fe
From sparow64 15 years ago
- 240 minutes to make
- Serves 20
A few weeks ago I had to cook for the poker players at the VFW. I was going to make White Chicken Chili, and, it needed to feed 20...well, turns out I added a few ingredients not in the recipe (I know you are shocked), and it wasn't white anymore! Read more LOL But, the guys devoured every last drop, and have requested it again. Now, I started the night before, and I wanted to roast the chicken. No reason you couldn't poach it in the same seasonings, I just prefer the roasted. (not included in prep or cook time) This is probably double what I will make next time. I never measure, it's all a guesstimate. See less
Ingredients
- FOR CHICKEN: shopping list
- 3-4 lbs bone in, skin on, chicken thighs shopping list
- EVOO shopping list
- margarine shopping list
- A few shakes of each, stirred together: garlic pepper, cumin, Seasoned salt, dried cilantro, taco seasoning and a pinch of chili powder shopping list
- Small white onion, sliced into rings shopping list
- FOR CHILI: shopping list
- 1 carton chicken stock (will not use all) shopping list
- 4 T chili powder shopping list
- 4 t cumin shopping list
- 6 T chopped garlic shopping list
- 1 large onion, chopped shopping list
- 2 cans green chiles, drained shopping list
- 2 cans great northern beans shopping list
- 1 can navy beans shopping list
- 1 can black beans shopping list
- 1 can Rotel tomatoes shopping list
- 1 c salsa shopping list
- 1 jalepeno, cored, seeded and chopped fine (optional) shopping list
- 1 red pepper, seeded and chopped shopping list
- deboned and deskinned chicken shopping list
- 2 T sour cream shopping list
- 4 T mexican flavor shredded cheese shopping list
- Serve with tortilla or corn chips, shredded cheese, sourcream, black olives, jalepeno slices, hot sauce shopping list
How to make it
- CHICKEN
- Drizzle both sides of chicken lightly with EVOO
- Season both sides of chicken with the mixture made
- Place skin side down in baking or roasting pan
- Dot with pads of margarine and lay onion rings across
- Barely cover bottom of pan with water
- Cover with lid, or tightly with aluminum foil
- Bake at 375 for one hour, or until juices run clear
- Allow to cool, save stock to use in chili instead of carton of stock if desired
- Debone and deskin chicken, discard onion rings (or chop and add to chili)
- CHILI
- Combine all ingredients from chili powder to chicken in large stove top pot
- Bring to a boil and simmer covered for about 3 hours
- Remove lid, and simmer uncovered to reduce and thicken
- Add stock from cooked chicken or carton as needed for consistency throughout cooking process
- Stir in sour cream and cheese until melted and mix through
- Serve with garnishes
jenniferbyrdez
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" It was excellent "