The Canadian Press - ONLINE EDITION

Versatile chicken chili can also be used for pizza, burritos or pasta sauce

  • Print

Home economist Emily Richards suggests spending some time in the kitchen on the weekend preparing food that can be used for meals later in the week.

The recipe that follows is for chicken chili. Richards, also a recipe developer for Longo's, advises cooking chicken for an entree to serve with pasta, potatoes or rice plus extra for the chili when the oven is on.

"We continued and chopped it and added all the chili seasoning to put it in the freezer so that later in the week, you take it out, thaw it, heat it up and add cheese to it. If you want to extend it from there, you could take that filling and use it as a topping for pizza or a burrito filling or serve it as a chunky pasta sauce."

A pizza base or flour tortillas can be purchased. For burritos, Richards suggests spreading the chicken chili mixture over the tortillas, topping with cheese, rolling them up and pan frying until crispy.

Chicken Chili

Prep time: 10 minutes

Cook time: 40 minutes

1 pkg (227 g) sliced mushrooms

1 pkg (454 g) boneless skinless chicken breasts (2 to 3)

10 ml (2 tsp) Montreal steak spice

1 can (540 ml/19 oz) diced tomatoes with garlic and olive oil

15 ml (1 tbsp) extra-virgin olive oil

1 onion, chopped

2 cloves garlic, minced

15 ml (1 tbsp) chili powder

250 ml (1 cup) mild salsa

50 ml (1/4 cup) white wine, chicken broth or water

30 ml (2 tbsp) chopped fresh parsley

1 can (540 ml/19 oz) kidney beans, drained and rinsed

125 ml (1/2 cup) shredded cheddar cheese

Spread mushrooms in bottom of a 33-by-23-cm (13-by-9-inch) baking dish; place chicken breasts on top. Sprinkle steak spice over chicken and spread tomatoes over top. Bake in a 200 C (400 F) oven for 30 to 40 minutes until chicken reaches 77 C (170 F) internal temperature and is no longer pink inside. Let cool.

Chop chicken and stir into baking dish.

In a saucepan over medium, heat oil and cook onion. Stir in garlic. Add chili powder and stir for 30 seconds, then stir in salsa, white wine and parsley. Add chicken mixture; stir in kidney beans. Let cool completely.

Pack in container and freeze. Thaw in the refrigerator the day before you want to use it.

Remove thawed chili from fridge, place in a saucepan and reheat over medium-low, stirring until heated through. Sprinkle with cheese to serve.

Makes 6 servings.

Nutrition information per serving: 279 calories; 30 g protein; 6 g fat; 25 g carbohydrate; 9 g fibre; 8 g sugars; 826 mg sodium.

Source: Created by Emily Richards for Longo's, www.longos.com/Extras/Longos.shop.once.eat.all.week.Fall.2014.pdf.

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Winnipeg Cheapskate: Travel getaway tips

View more like this

Photo Store Gallery

  • JOE.BRYKSA@FREEPRESS.MB.CA Local-(Standup photo)- Humming Around- A female ruby -throated hummingbird fly's through the bee bomb  flowers Friday at the Assiniboine Park English Garden- Nectar from flowers are their main source of food. Hummingbirds wings can beat as fast as 75x times second. Better get a glimpse of them soon the birds fly far south for the winter - from Mexico to South America- JOE BRYKSA/WINNIPEG FREE PRESS- Sept 10, 2009
  • Goslings enjoy Fridays warm weather to soak up some sun and gobble some grass on Heckla Ave in Winnipeg Friday afternoon- See Bryksa’s 30 DAY goose challenge - May 18, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

Should Canada send heavy military equipment to Ukraine?

View Results

View Related Story

Ads by Google