Chicken Chili Recipe


MethodMain Ingredient


 Broiler fryer chicken/4 split large chicken breasts3 Pound, cut in quarters (1 Whole)
 Flour1⁄4 Cup (4 tbs), seasoned with salt and pepper
 Butter4 Tablespoon
 Garlic1 Clove (5 gm), minced / mashed
 Chopped green pepper2 Tablespoon
 Chopped fresh oregano/1/2 teaspoon dried oregano2 Teaspoon
 Hot water1⁄4 Cup (4 tbs)
 Flour3 Tablespoon
 Boiling water2 Cup (32 tbs)
 Tomato catsup1⁄2 Cup (8 tbs)
 Chili powder3 Teaspoon
 Raisins2 Tablespoon
 Stuffed olives3 Ounce (1 Small Bottle)
 Cumin seed1 Teaspoon, crushed
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4118 Calories from Fat 2455

% Daily Value*

Total Fat 272 g418.7%

Saturated Fat 92.9 g464.6%

Trans Fat 0 g

Cholesterol 1149.5 mg

Sodium 3949 mg164.5%

Total Carbohydrates 131 g43.5%

Dietary Fiber 9.6 g38.5%

Sugars 47.9 g

Protein 266 g531.8%

Vitamin A 163.7% Vitamin C 98.3%

Calcium 31% Iron 122.6%

*Based on a 2000 Calorie diet


Roll chicken in seasoned flour; brown on all sides in butter.
Add garlic, green pepper, oregano, and the 1/4 cup water; cover and simmer until tender, about 30 minutes.
Remove and keep hot.
Blend the 3 tablespoons flour into pan drippings.
Gradually stir in boiling water and remaining ingredients.
Cook, stirring, until gravy boils; simmer 5 to 10 minutes.