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:

Equipment:

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:

covered percent of daily need