Chicken Chili Corn Chip Pie Recipe
Recipe provided by Jeb Woody
Recipe Details
Difficulty Level: Intermediate
Servings: 4 to 6 portions
Total Time: 1 hour 20 minutes
Preparation Time: 20 minutes
Cooking Time: 1 hour
Nutritional Information
Per Serving (1 of 6 servings):
Calories 1289 | Total Fat 83 g | Saturated Fat 21 g | Carbohydrates 35 g | Dietary Fiber 10 g | Sugars 6 g | Protein 96 g | Cholesterol 342 mg | Sodium 642 mg
Ingredients
Main Protein:
- 6-pound whole chicken
Sauce Ingredients:
- 1 clove garlic, minced finely
- 2 tablespoons cooking oil (your choice)
- 1/2 cup chicken broth, divided
- 3 dried guajillo peppers, chopped finely
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
Chili Base Ingredients:
- Oil or butter
- 1/2 Spanish onion, chopped
- 1 bell pepper, chopped
- 1 cup crushed tomatoes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup canned pinto beans
- 1 cup canned black beans
Suggested Garnishes: Corn chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, and/or sliced jalapeos
Instructions
1. Prepare the Chicken:
Place the entire chicken into boiling water and cook until fully done and safe to eat. The skin should clearly change color; cooking time varies by stove, but as long as water boils, it's safe. Remove the chicken from the water, let it drain and cool, then shred the meat from the bones.
2. Make the Sauce:
In a large saucepan, saut the garlic in oil over high heat until it turns light brown, about 1 to 3 minutes. Add half the chicken broth and the guajillo peppers and cook gently for 2 minutes. Stir in the tomato paste and crushed tomatoes and bring the mixture to a boil. Add the shredded chicken, lower the heat, pour in the remaining chicken broth, and simmer for 5 to 10 minutes while stirring frequently. Keep warm.
3. Build the Chili Base:
Heat oil or butter in a large pan and cook the onions and bell pepper on low heat, stirring often to avoid browning. Add the crushed tomatoes and spices, then bring to a boil. Add the pinto and black beans, then lower heat to a simmer. Reduce the mixture until your preferred chili thickness is reached. Add the chicken and sauce mixture back in and bring back to a boil.
4. Serve:
Top this delicious chili with corn chips, shredded cheese, lettuce, diced tomatoes, sour cream, and/or sliced jalapeos for a complete meal.
This recipe is shared by a professional chef and has not been tested for home kitchens. Recipe courtesy of Jeb Woody, owner of Honey's Sit 'n' Eat, Philadelphia, PA
