Main Dishes

Chicken Chili with Beans and Scotch Bonnet Pepper

2

This recipe is perfect to warm you up on a cold day. Either with or without bite! The natural flavor of the pepper will leave a warm taste in your mouth. Excellent recipe to freeze but your company will probably help themselves from the pot!

4
1.3 kilograms of extra lean ground chicken
2 cans - Red Kidney Beans
2 cans - Beans in Tomato Sauce
1 sweet pepper
1/2 large sweet onion
2 cans (680ml) Tomato Sauce
3 Cloves Garlic
1 tsp chili powder
1 (or more) - Scotch Bonnet Pepper
With oil, cook the ground chicken until cooked throughout, then drain any remaining fat. In another skillet, with oil, fry the diced sweet pepper and onion and cook until just a little soft. Add the sweet pepper and the onion to the pot of cooked ground chicken. Add the two cans of tomato sauce, two cans of beans in tomato sauce and after draining and washing the kidney beans, add as well. Dice and add the garlic directly into the pot. Add the 1tsp of chili powder. Scotch Bonnet Pepper - Add one whole pepper, stem and all. Let your chili simmer for approximately 3-4 hours, allowing the natural taste of the pepper to blend with the chili. Be careful not to break the pepper when stirring. Remove the pepper with a spoon and don\\\'t touch it. Handle with either gloves or a knife and fork only. Halve the pepper and add the fleshy part only (two large pieces) back into the pot. DO NOT add the seeds and the white part of the pepper around them (this is the hot, hot, hot part). Keep these remnants off to the side. Allow the chili to simmer for an hour or two, tasting occasionally. If it is not hot enough, you can add the rest of the pepper after chopping, very, very fine (add a little at a time, and taste). When you are satisfied, remove the two big pieces that you put in the pot, chop very, very fine (almost a paste) and add back to the pot. Simmer a little longer and enjoy! You can experiment with the Scotch Bonnet, but I would suggest starting with one only. Photo is one container of frozen chili. This recipe makes about 4.
Nutritions

Calories
795

Sodium
1135mg
47% DV

Fat
8g
12% DV

Protein
54g
108% DV

Carbs
140g
47% DV

Fiber
49g
199% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV