How to make it

  • 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)
  • 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

Reviews & Comments 3

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  • mrtnzangel8 10 years ago
    Oh yum....I'm all about the chili and soups right now and have never had a chicken chili myself, this sounds so good! Great job!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby!
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  • justjakesmom 10 years ago
    LOL Sparrow, I did the same thing a couple weeks ago - 1st time I made white chicken chili - couldn't stick to the recipe either and it ended up "orangey colored"! Good recipe btw - LOL Sounds good and spicy, just the way we like it! ;')
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