Grammy's Kitchen · Chili · Chili-Spiced Chicken Breasts
One of 163 chili recipes we measured
from www.tasteofhome.com
1 cooks on www.tasteofhome.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 2% | 23% |
| fat | 1% | 1% |
| aromatics | 10% | 16% |
| salt | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 91% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 g | 3/4 teaspoon chili powder |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/4 teaspoon garlic powder |
| 0 g | 1/8 to 1/4 teaspoon cayenne pepper |
| 454 g | 4 boneless skinless chicken breast halves (4 ounces each) |
| 4 g | 1 teaspoon canola oil |
| 40 g | 1/4 cup chopped green onions |
| 15 g | 1 jalapeno pepper, seeded and finely chopped |
| 3 g | 1 garlic clove, minced |
| 411 g | 1 can (14-1/2 ounces) diced tomatoes, undrained |
| 3 g | 1 teaspoon cornstarch |
| 10 g | 2 teaspoons water |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.