or Connect
New Posts  All Forums:Forum Nav:

Chicken Chili

post #1 of 7
Thread Starter 

I'm looking in my fridge and my fridge and my pantry and trying to figure something out. I've got the basic mirepoix, some herbs, some chicken thighs and drums, and tomatoes. Chili? Anyone mind sharing their chicken chili recipe? Not looking for a while chili.

post #2 of 7

Only ever done the white chili route with chicken.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 7

I have done a chicken chili.. I will get the recipe and post it for you.. it is amazing!  It's a red chili and while it is supposed to have killer hot chilis in it I use sweet peppers instead and it still comes out really good. 

 

I will post it shortly as I have to get dinner going...

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #4 of 7
Thread Starter 

That would be good. or the recipe for a good mexican red sauce would be useful, and I"ll just braise this chicken, shred it, and make enchiladas.

post #5 of 7

Not exactly chilli, but you have everything in your fridge to make the recipe I just posted;

http://www.cheftalk.com/forum/thread/65152/vol-au-vent-basic-version#post_347321 

post #6 of 7

Like Phatch have done white chix chili, but have also done red turkey chili and a black bean chili with shredded pork.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 7
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post

Not exactly chilli, but you have everything in your fridge to make the recipe I just posted;

http://www.cheftalk.com/forum/thread/65152/vol-au-vent-basic-version#post_347321 



Getting more stuff really isn't an issue, but I definitely want to get rid of some stuff. But thanks for a great recipe. I will be giving it a try sometime.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking