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Chicken Chili Recipe

Chicken Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (441)

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Average Rating:

Total Reviews: 441

Showing 421-430 of 441

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  • on January 13, 2005

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    When I tasted the Chili I felt like I was in heaven.

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  • on January 13, 2005

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    This recipe makes a lot of chili, which is great because it is so tasty! By cutting out the olive oil and the skin on the chicken, I made this a healthy dish! This recipe is is a must!!!

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  • on January 13, 2005

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    This is a GREAT recipe. Full of flavor, I also added Cilantro instead of Basil. I will make this again, and again. Thank You, Ina.

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  • on January 12, 2005

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    It does not taste like chili to me. All I taste is sweet peppers. It does look very pretty and the chicken is good and moist.

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  • on January 12, 2005

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    After watching Ina's show this past weekend and reading the glittering reviews, I decided to make this dish last night. Knowing my family's preference for spicy food (my husband's side are natives of Nepal, I went ahead and doubled the amount of chili powder and chopped up two jalepenos to add. I also used three large chicken breasts instead of four. I agree with some of the previous reviews that this is much more like a stew than a chili but nevertheless, it was fabulous. Very simple to make if you follow the instructions and while it does take a while until you get the finished product, that product is well worth the wait. It is chunky and delicious and could easily be served a variety of ways. I made some basmati rice and ate some with it and plan to use one of the previous reviewers ideas of wrapping leftovers in tortillas when I get home (yes, it does make more than enough for a couple of nights of eating. And while Ina does list out some toppings to go with the chili, I found it to be just as tasty alone. A wonderful recipe that I am very glad I tried. It would be especially great on a cold, snowy, winter day. I also thought it would be just as good without even using the chicken as my favorite part was the veggies anyway. Overall, a fabulous recipe from one of my favorite Foodnetwork residents. A must try!!

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  • on January 11, 2005

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    I couldn't wait to make this and was not disappointed. My husband and my boss both loved it. Not that it needed it but I added frozen corn kernels for the leftovers, just because I like corn in most soups and stews.

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  • on January 10, 2005

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    What a great low carb recipe! I'm doing South Beach diet and this was fantastic! I will make it all the time! Thanks Ina!

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  • on January 10, 2005

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    This is by far one of the best recipes I have ever made. It is SO easy and absolutely delicious...VERY satisfying. I agree with the previous posts that the spice needed to be adjusted. I took a shot in the dark and changed the chili powder to 2 t. and the red pepper flakes to 1 t. and it was perfectly spicy...which to me means you can eat a whole bowl without your mouth on fire, but I guarantee your nose will run! I used turkey breast instead of chicken (because it was on sale and it was YUM. I also added 1 can of pinto beans and it really added the perfect contrast to all the veggies. Also, I used cilantro (as she mentioned on the show instead of basil and I'm glad I did...it was a much more fitting spice for this dish (in my opinion. This makes a LOT of chili...you will have plenty leftover. We enjoyed it the next night rolled up in flour tortillas, just like FAJITAS!!! My picky kids (6 & 8 went CRAZY...they loved these! They couldn't even tell it was leftovers! I still had some left so I gave it out to our neighbors...I just had to share my new-found favorite!!!

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  • on January 10, 2005

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    This recipe has given my fiance yet another reason to marrie me!!! He went wild over it, and so did I. Brava!!!

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  • on January 08, 2005

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    Soooo good and soooooo easy.

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