From shishito peppers to cumin, three spicy chili chicken recipes for different tastes, all topped with toasted oyster chips.
Story and photos by Rita Hickenfeld.
One of my favorite times of the year to make chili is during harvest in August and September. Why? Well, we have an abundance of sweet and hot peppers ripening daily. This year, we’re also growing shishito peppers, and I wanted to try them in their classic chili chicken. Shishito peppers always provide a surprise. Most of them are moderately spicy but every now and then I will come across a thin pepper that has some heat.
The ears of our late crop of Silver Queen corn are plump and plump. And those little cloves of garlic we planted last fall have grown into full crowned heads. See where I’m going here?
Late summer and early fall is the perfect time for a delicious dinner.
Nutritious white chicken with chili. Along with my recipe for Spicy Chicken with Shishito Peppers, I am sharing two more recipes for Spicy Chicken with Shishito Peppers that I hope you will try. As far as herbs and spices in recipes, go according to taste. Remember, you can add more of any one ingredient, but you can’t remove it!
Chili made from grilled chicken gives the chef a “leg”
Rita grows her own shishito peppers. when it comes to preparing meals.
Eat straight from the bowl or serve it buffet style with an array of delicious treats
class. Packed with protein, chili chicken is an easy, satisfying, and freezer-friendly meal. You can substitute any poultry meat that suits your taste.
Pepper chicken with shishito pepper, beans and corn
A mixture of white and dark meat works well here. Since the chicken naturally tends to shred as it cooks in the chili, I like to cut it into fairly large pieces before cooking.
Whatever white beans are in the pantry will taste delicious. If you want easily mashed beans, cannellini would be my choice.
ingredients
1 pound or so cooked skinless, boneless, chicken breast, cut into large chunks
1 large onion, diced (yellow or white stock, not sweet onions)
1 large bell pepper, cut into cubes
3 large garlic cloves, cut into cubes
2 shishito peppers, seeded and thinly sliced
4 ounces can fire roasted green chili peppers, mild or hot, diced
2 teaspoons ground cumin
1½ teaspoon dried thyme
1 teaspoon ground coriander
1 can black beans, drained, rinsed, and drained again
2 cans white beans (15.5 ounces each), drained
10 ounces frozen corn, thawed, or equivalent fresh or canned corn, drained
1 quart chicken broth, low-fat, low-sodium, or more if needed
Salt and cayenne pepper or black pepper to taste
Garnish: you choose! Mexican cheese blend, sliced shishito or other peppers, sour cream, cilantro, avocado, green salsa, and lime wedges.
directions
Pour 3 tablespoons of olive oil into the bottom of a soup pot and heat it up
mode.
Add the onions, bell peppers, garlic, and shishito peppers. Cook until the onion softens.
Add canned chilies, cumin, oregano, and cilantro. Cook for several minutes
To blend flavours.
Add beans, corn, broth, and chicken.
Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 20 minutes.
If the chili is too thick, add more broth a little at a time.
Mash some beans with a potato masher to make a creamy chili.
Season with salt and pepper. Taste and adjust seasoning if needed.
Scoop into bowls with the garnishes next to it.
Yield: 8 servings
Freeze for up to 3 months.
advice
No shishito pepper? Swap in one anaheim. Green Anaheim Mild Chili. Red has more heat.
Raise the heat even more by stirring in a teaspoon or so of your favorite chili powder mixture when adding other spices.
Deli Chili Grilled Chicken
Using grilled chicken on the rotisserie makes this meal in a bowl a family favorite. When sautéing onions and garlic together, always add the onions first and place the garlic on top. Garlic, with its natural sugar content, tends to burn
Easily.
Leftovers make a delicious lunch.
ingredients
1 grilled chicken, skinned and boneless, cut into pieces
1 medium-sized white onion, cut into cubes
2 large garlic cloves, minced
2 cans Great Northern beans, drained (15.5 ounces each)
1 teaspoon of chili powder mix
1 teaspoon ground cumin
3 cups or more chicken broth, if needed
Salt and pepper to taste
directions
Cover the soup pot with a little olive oil over medium heat.
Stir in onions and garlic. Cook until the onion softens.
Add the chicken and beans and stir well.
Add chili powder, cumin, and broth.
Reduce heat to a simmer and cook, uncovered, 30 minutes or so.
Adjust the seasoning and serve.
Yield: 6-8 servings
Freeze for up to 3 months.
Spicy white chicken cresta with brown rice
Krista is a member of our recipe group, and her recipe uses garlic powder with her usual chili herbs. Stir Krista into sour cream and
Half and half just before serving to give the chili a rich, creamy texture. if
Substitute fresh garlic powder, use 2 cloves, minced.
ingredients
1 tablespoon vegetable oil
1 pound chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1½ teaspoon garlic powder
2 cans (15.5 ounces each) great northern beans, drained
1 can (14.5 ounces) low-sodium or low-fat chicken broth, or more if needed
8-ounce can chopped green chili peppers
1 teaspoon of salt
1 teaspoon ground cumin
1 teaspoon dried oregano
Half a teaspoon pepper
Half a teaspoon of cayenne pepper
1 cup sour cream
Half and half cup or milk
1 cup brown rice, cooked according to package directions
directions
Add the oil to a soup pot over medium heat.
Sauté chicken, onion, and garlic powder until chicken is no longer pink.
Add beans, broth, chilies, and spices. Bring to a boil. Reduce heat, reduce heat, and simmer 30 minutes.
Remove from heat, and stir in sour cream and half-and-half.
Adjust seasoning.
Serve immediately with a spoonful of brown rice per serving.
Yield: 8 servings
To freeze up to 3 months, do not add sour cream and half-and-half. Stir these ingredients when reheating.
Two way toasted oyster biscuit
Make a batch of Chili Roasted Oyster Biscuits or Chili Lime to serve alongside chili or crumble on top of it.
ingredients
3 cups of oyster crackers
2 tablespoons of oil
Either 2 tablespoons chili mix or lime pepper
directions
Pour the oyster biscuits into a bowl, drizzle the oil over the top, and toss well.
Then sprinkle on the chili powder or lemon-pepper mixture and stir again.
Spread in a single layer on a cookie sheet and bake in a preheated 275°F oven for about 15 minutes.
Store covered in the pantry for up to 2 weeks.
Rita Hickenfield She comes from a family of wise women who are in tune with nature. She is a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she is a wife and a mother
my grandmother. Rita lives in a little patch of paradise on the East Fork
River in Claremont County, Ohio. She was a former assistant professor at the University of Cincinnati, where she developed a comprehensive study
Herbal course.
abouteating.com
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