TEX-MEX CHICKEN CHILI RECIPES

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

Steps:

• Make sauce: Heat oil in a medium saucepan over medium heat. Add garlic, chipotles in adobo, and tomato paste. Cook, stirring often, until dark maroon in color, 2 to 3 minutes. Add cumin and chili powder. Cook, stirring, 30 seconds. Add stock and bring to a simmer. Transfer 1/4 cup stock mixture to a bowl and whisk in corn starch. Return slurry to pot and stir to combine. Bring to a boil then reduce to a simmer. Cook until slightly thickened, 3 to 5 minutes. Stir in vinegar and season with salt. Transfer mixture to a blender and process (with the plastic cap removed and a dish towel covering the opening) until smooth, about 30 seconds. Transfer 1/2 cup sauce to a bowl. Add chicken and toss to coat, reserve remaining sauce.