CHICKEN CHILLI PEPPERS RECIPE RECIPES

Name: Simple Chilli Chicken Recipe by Tasty
Yield: 4 servings
Cuisine: British
Ingredients: 2 chicken breasts; 1 teaspoon salt; ½ teaspoon pepper; 1 egg, beaten; ¾ cup flour; 1 green pepper, sliced; 1 red pepper, sliced; rice, to serve; 3 cloves garlic cloves, crushed; 1 red chilli, chopped; 3 tablespoons soy sauce; 2 tablespoons tomato puree; ½ cup water

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

Season the chicken with salt and pepper.
Cut the chicken into thin strips then coat in the egg wash and flour.
Shallow fry for a few minutes on each side, until golden brown.
Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
Add back in the chicken and peppers and stir well in the sauce.
Serve with rice.
Enjoy!

Nutrition Facts : Calories 273 calories, CarbohydrateContent 26 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 29 grams, SugarContent 2 grams

4-PEPPER WHITE CHICKEN CHILI RECIPE | ALLRECIPES

4-Pepper White Chicken Chili Recipe | Allrecipes image

Loaded with veggies and flavor, this chili is very hearty. The level of heat is dependent on the peppers, but the rest of the ingredients offer the ability to tone it down to make very a very satisfying spice.

Provided by MommaBean3

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 18

Ingredients

1 Hatch chile
1 poblano pepper
2 tablespoons olive oil
1 red bell pepper, chopped
1 medium onion, diced
2 jalapenos, chopped
2 cloves garlic, minced
6 cups chicken broth
2 (16 ounce) cans great northern beans, drained and rinsed
2 (15 ounce) cans fire-roasted corn
1?½ pounds cooked chicken, pulled apart
1 (16 ounce) jar salsa verde
½ teaspoon salt
¼ teaspoon ground black pepper
1 lime, juiced
2?½ cups shredded Monterey Jack cheese, divided
1 (12 ounce) bag tortilla chips, crushed, or to taste
1 bunch chopped fresh cilantro, or to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.

Nutrition Facts : Calories 529.5 calories, CarbohydrateContent 53.9 g, CholesterolContent 66.5 mg, FatContent 21.6 g, FiberContent 7.5 g, ProteinContent 32.1 g, SaturatedFatContent 7 g, SodiumContent 1299.3 mg, SugarContent 5.7 g

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