Chicken Chili Corn Chip Pie

Chicken Chili Corn Chip Pie might be just the American recipe you are searching for. This main course has 855 calories, 46g of protein, and 60g of fat per serving. This recipe serves 6. For $2.21 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. A few people made this recipe, and 20 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodnetwork. A mixture of cayenne pepper, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes include Chili-Corn Chip Pie, Tex-Mex Corn Chip Chili, and Chili-Corn Chip Stack-Up Salad.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 bell pepper, diced

1/4 teaspoon black pepper

1 cup canned black beans

1 cup canned pinto beans

1/4 teaspoon cayenne pepper

6-pound chicken

1/2 cup chicken broth, divided

1/4 teaspoon chili powder

Serving suggestions: corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos

1 clove garlic, finely chopped

1/4 teaspoon ground cumin

3 dried guajillo peppers, finely chopped

2 tablespoon oil

Oil or butter

1/2 Spanish onion, diced

1/4 teaspoon salt

1 tablespoon tomato paste

1/2 cup crushed tomatoes

1 cup crushed tomatoes

Equipment:

stove

sauce pan

frying pan

Cooking instruction summary:

Watch how to make this recipe. For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone. For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm. For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil. Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

 

Step by step:


1. Watch how to make this recipe.


For the chicken

1. Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.)

2. Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.

3. For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes.

4. Add half the chicken broth and the peppers and sweat for 2 minutes.

5. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.

6. For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning.

7. Add the crushed tomatoes and spices and bring to boil.

8. Add the beans and reduce the heat to a simmer.

9. Let the base reduce to the thickness you like in your chili.

10. Mix in the chicken and sauce and bring back to a boil.

11. Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.


Nutrition Information:

Quickview
854k Calories
46g Protein
60g Total Fat
32g Carbs
25% Health Score
Limit These
Calories
854k
43%

Fat
60g
92%

  Saturated Fat
11g
74%

Carbohydrates
32g
11%

  Sugar
3g
4%

Cholesterol
163mg
54%

Sodium
687mg
30%

Get Enough Of These
Protein
46g
93%

Vitamin B3
15mg
80%

Selenium
33µg
49%

Vitamin B6
0.96mg
48%

Vitamin C
38mg
46%

Phosphorus
447mg
45%

Vitamin A
1802IU
36%

Vitamin E
5mg
35%

Vitamin B2
0.54mg
32%

Fiber
6g
26%

Zinc
3mg
25%

Magnesium
97mg
24%

Vitamin K
25µg
24%

Potassium
843mg
24%

Vitamin B5
2mg
24%

Manganese
0.45mg
23%

Iron
3mg
21%

Copper
0.32mg
16%

Vitamin B1
0.22mg
15%

Folate
58µg
15%

Vitamin B12
0.68µg
11%

Calcium
105mg
11%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

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Food Joke

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