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🍽️ Baked Chili Chicken

274 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Score the bottom of the tomatoes in a cross shape with a knife.
  2. 2. Dip the tomatoes briefly into boiling water.
  3. 3. Lift the tomatoes out with a slotted spoon.
  4. 4. Rinse the tomatoes under cold water.
  5. 5. Peel the skin off the tomatoes.
  6. 6. Quarter the tomatoes and remove the core.
  7. 7. Dice the tomatoes into small cubes.
  8. 8. Rinse the chicken breast fillet.
  9. 9. Pat the meat dry with a kitchen towel.
  10. 10. Place the meat in a small amount of salted water.
  11. 11. Let the meat poach for about 15 minutes.
  12. 12. Peel the onions in the meantime.
  13. 13. Dice the onions.
  14. 14. Wash the coriander.
  15. 15. Shake the coriander dry.
  16. 16. Pluck the coriander leaves off the stems.
  17. 17. Set aside 1 to 2 stems for garnishing.
  18. 18. Roughly chop the remaining coriander.
  19. 19. Drain the jalapeños.
  20. 20. Put the tomato paste, chili powder, and broth into a blender.
  21. 21. Add the diced onions.
  22. 22. Add the drained jalapeños.
  23. 23. Blend the mixture until smooth.
  24. 24. Heat the oil in a deep pan.
  25. 25. Carefully pour the puree into the hot pan.
  26. 26. Cook the sauce over medium heat for 5 to 7 minutes.
  27. 27. Stir the sauce constantly.
  28. 28. Season the sauce with salt and pepper.
  29. 29. Break the tortilla chips into small pieces.
  30. 30. Add the chip pieces to the sauce.
  31. 31. Remove the chicken meat from the cooking liquid.
  32. 32. Cut the meat into larger pieces.
  33. 33. Pour the sauce into a baking dish.
  34. 34. Distribute the chicken pieces in the sauce.
  35. 35. Grate the cheese.
  36. 36. Sprinkle the cheese over the dish.
  37. 37. Preheat the oven to 225 degrees (Fan: 200 degrees; Gas: Level 3-4).
  38. 38. Bake the dish in the preheated oven.
  39. 39. Bake until the cheese is browned.
  40. 40. Garnish the dish with the saved coriander stems.
  41. 41. Serve the dish hot.

Nutrition per serving