Tag Archives: jalapenos

Death-By-Chicken Chili

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This is my most favorite chili of all time! It uses a whopping 4 pounds of chicken! I’m not sure when or how I came up with this recipe, I’ve been making it for so long, but I know I’ve changed it several times and it keeps getting better! The seasoning measurements are approximate, so feel free to adjust to your taste!

I roast Poblano peppers to dice up and throw in there, but if you don’t want to go through the trouble, canned diced green chilies can be substituted, but I think the flavor of the home-roasted Poblanos takes this chili to another level!

  • 1 12 oz bottle low-sodium garlic and lime marinade
  • 2 lbs boneless, skinless chicken breasts
  • 2 lbs ground chicken
  • 1 large onion, chopped
  • 3 jalapenos, seeded and chopped
  • 3 Poblano peppers, roasted, seeded, and chopped (See Below)
  • 4 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 tbsp cilantro
  • 2 tsp white pepper
  • 2 tsp cayenne pepper
  • 2 15 oz cans Cannellini beans
  • 1 recipe for Salsa Verde (Click Here) or, 1 16 oz jar store bought Salsa Verde
  • 32 oz low-sodium chicken broth
  • 2 cups shredded Monterey Jack cheese

Place chicken breasts in a ziplock bag and pour in marinade. Refrigerate for at least 4 hours up to overnight.

To roast peppers, place on a foil lined baking sheet, and place under the broiler in the oven, turning to char on all sides. Remove peppers from the oven and place in a paper bag. Close bag, and let peppers rest 20 minutes. Peel skin from peppers, remove seeds and stems. Rinse peppers, and pat dry. Chop peppers, and set aside.

Preheat oven to 425 degrees.

Place marinaded chicken breasts on a greased, foil lined baking sheet, and bake for 25 to 30 minutes.

In a large stockpot, crumble ground chicken, and cook, stirring occasionally,  over medium-high heat, until chicken is cooked through. Drain any fat from the pan. Add onions, jalapenos, chopped Poblanos, and garlic. Continue to cook for 5 minutes until onions are soft. Add cumin, oregano, cilantro, white pepper, and cayenne pepper, and cook 5 minutes more. Stir in beans, salsa verde, and chicken broth. Reduce heat, cover and simmer.
Remove chicken breasts from oven and let cool 10 minutes. Cut into bite size pieces and stir in to chili. Let chili simmer for an additional 15 minutes to allow flavors to meld. Stir in shredded cheese until well blended. Serve with additional cheese, sour cream, and tortilla chips!

Cajun Mahi Over Fried Grits With Black Bean Sauce

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Health food! Well, it has fish in it at any rate! A tasty dish that has Southern fusion written all over it! Crispy, cheesy grits, and creamy, zesty black beans, surround spicy Mahi, what more can you ask for?

For Grits:

  • 3 cups water
  • 1 cup quick cooking grits
  • 1/2 cup roasted red peppers, chopped
  • 4 oz cubed Velveeta cheese
  • salt
  • pepper
  • vegetable oil for frying
  • flour for dredging

For Black Bean Sauce:

  • 1 15 oz can black beans
  • half medium onion, roughly chopped
  • 2 cloves garlic
  • 1 tbsp cilantro
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 2 tsp oregano
  • 1/4 cup roasted red peppers
  • 1 jalapeno, seeded
  • 1 tbsp olive oil

For Mahi:

  • 4 tbsp melted butter
  • 4  6 oz Mahi fillets
  • 4 tsp Cajun seasoning

*Plan ahead! Grits need to chill for at least 3 hours before cooking!

Grease an 8×5 loaf pan. Bring water to a boil in medium sauce pan, and stir in grits. Cover, reduce heat to medium-low, and cook for 5 minutes, stirring occasionally. Remove grits from heat on stir in cheese, chopped peppers, salt, and pepper. Pour into greased loaf pan, and refrigerate 3 hours, or overnight.

Preheat oven to 400 degrees.

Combine black beans, onion, garlic, red peppers, and jalapeno in a food processor or blender, and pulse until smooth. Add cilantro, cumin, cayenne, salt, oregano, and olive oil, and pulse until well blended. Pour sauce into sauce pan, and heat through.

Line a baking sheet with foil. Dip Mahi fillets in melted butter, place on baking sheet, and sprinkle each fillet with a teaspoon of Cajun seasoning. Bake for 15 minutes, or until fish flakes easily with a fork.

Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Remove grits from refrigerator, and remove from loaf pan by turning upside on a plate. Cut “grit loaf” into 8 pieces. Dredge grit cakes in flour, and fry 2 at a time until grits are golden brown.

To serve, place 2 grit cakes on a plate, top with one fillet, and heaping spoonfuls of black bean sauce. Enjoy!

**Leftover Black Bean Sauce makes a great dip for tortilla chips!**