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Winter Park recipe of the monthFiery Chicken Chili Recipe from Devils Thumb Ranch

This months recipe of from Grand County’s own Devils Thumb Ranch and Chef Evan Treadwell. This is a stick-to-the -bones spicy meal that is perfect after a trip to Winter Park Resort or a day on the Devil Thumb Ranch cross country ski trails.

Serve with either crusty bread or your favorite hot tortillas.

Fiery Chicken Chili

Prep Time:
 30 min
Cook Time:
 45 min
Ready In:
1 hour 15 min 
1 lb. boneless, skinless chicken breasts
2 Tablespoons all-purpose flour
2 teaspoons ground cumin, divided
2 Tablespoons vegetable oil
2 celery stalks, diced
1 green bell pepper, diced
1 can (16-ounces) cannellini beans, drained
1 cup chicken broth
1 can (4-ounces) chopped green chilies, drained
¼ cup lime juice
2 Tablespoons Devil’s Thumb Ranch Rancher Rojo Red Hot Sauce or Franks Red Hot or other spicy hot sauce
1 teaspoon salt
2 Tablespoons chopped fresh parsley
¼ cup shredded Monterey Jack cheese, optional
1.    Cut chicken breasts into ½ inch cubes
2.    In a shallow bowl, combine flour and one teaspoon cumin
3.    Toss chicken in the flour mixture
4.    Heat vegetable oil in a four quart saucepan over medium-high heat
5.    Add chicken and cook until the poultry is browned on all sides
6.    Remove the chicken from the pan and place it in the mixing bowl
7.    In the drippings from the chicken cook the celery and green pepper over medium heat until they are tender and crisp, about 5 minutes
8.    Stir together beans, chicken broth, green chilies, lime juice, Devil’s Thumb Ranch Rancher Rojo Red Hot Sauce, salt, the remaining teaspoon of cumin and browned chickens
9.    Heat the mixture on high heat until it reaches a boil. Reduce the heat to low cover and simmer for 10 to 15 minutes, stirring occasionally
10.Stir in parsley
11.Serve with shredded Monterey Jack cheese, if desired
Makes 6 servings


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