Fry Bread and Chicken Chili Recipe
Fry Bread Recipe
2 cups white flour
½ cup freshly ground whole wheat flour or substitute ½ whole wheat pastry flour
1 tsp salt
2 tsp baking powder
2 tablespoons of powdered milk (optional)
2/3 to 1 cup water
Put the bread blade into the food processor. I use a Kitchen Aide. Add the white flour, wheat flour, salt, baking powder, and powdered milk, if used, to the bowl of the food processor. Turn it on. Slowly add the water through the funnel. Continue processing for a minute. Check to see if the amount of water is correct. It should have started pulling away from the sides. The dough should be somewhat firm, starting to look smooth and not terribly sticky. If it seems dry, add a tablespoon full of water and process for about 30 seconds. If it is too sticky add a tablespoon full of flour and process for about 30 seconds. Keep doing this until the dough looks smooth and elastic. I processed mine for a total of 3 minutes. It was beautifully elastic and smooth. Be careful if you are not used to processing dough. You don’t want to burn your food processor’s motor out! Let the dough rest for about 15 minutes in the bowl. This will make it easier to shape.
If you choose not to use a food processor, use a large bowl. Mix the dry ingredients together. Then, add 2/3 cup of water and stir. If it is too dry, slowly continue adding water and stirring until it holds together and is easy to knead. It should not be really sticky, but again, it should not be stiff. Knead for about 15 minutes. Let the dough rest for about 15 minutes in the bowl.
Chicken Chili Recipe
While the dough is resting prepare the chicken chili topping.
2 tablespoons full of olive oil
½ cup coarsely chopped onions
½ coarsely chopped summer squash or zucchini
1 ½ cup cubed (about 1 cm) cooked chicken
1 tablespoon full of vinegar from jalapeno peppers
1 small can chopped green chilies
½ teaspoon salt
½ teaspoon coriander powder (optional_
1/8-1/4 teaspoon chipotle chili powder (optional)
1 small can (5.5 ounce) of V-8 or 1/3 cup tomato juice
Juice of ½ of a lime
In a large heavy skillet (I wouldn’t use iron, since this has acidic food and the iron would leach into the food and ruin the color.) add the olive oil. Coat the bottom of the pan with the oil. Add the onions and squash. Stir fry on high heat for 2 minutes. Add the chicken and stir for another minute. Lower the heat to medium. Add the vinegar, green chilies, salt, coriander powder, chipotle chili powder and cook an additional minute. Add the V-8 and lime. Cook on medium heat, stirring frequently until the liquid is almost evaporated and the filling is looking somewhat dry. Remove from the heat and cover.
Now it’s time to fry the Fry Bread
Before you start frying, get your plate ready for holding the cooked bread. Use a large heat resistant plate. Cover it with a good quality paper towel. I like Viva. Tear about 6 pieces of paper towel off and set them aside. Have a clean dish towel folded in half. You will use this plate to drain the oil off of the bread and to keep the bread warm until serving.
On a piece of lightly floured waxed paper, take a ball of dough that’s about two inches across and pat it flat. You can stretch it or roll it. I like to roll mine. Set the rolled dough aside, and roll another one. It helps to have a couple rolled in advance of the frying, since you don’t want to have to turn your oil off to roll more. As you become more skilled, you develop a rhythm and you are able to roll and fry without feeling rushed.
I like to use an iron skillet for the frying. In a heavy skillet, add about one inch of oil. Heat until it is about 350 degrees. If you don’t have a thermometer, drop a small piece of dough into the heated oil. It should bubble like crazy.
Carefully add the bread, so that it doesn’t splatter you. Press the bread down into the oil. It should cook 2-3 minutes or until golden brown. It will puff up. When it is brown on one side, gently turn it and cook the other side until it is golden brown. Remove the bread from the oil and put on the plate.
Cover the bread with a piece of paper towel and put the dish towel on top to hold the heat in. As you fry the bread, you remove the dish towel and layer the bread and paper towels. Don’t forget to put the dish towel back on the bread pile after you add your latest Indian Fry Bread creation! You should have 10-12 pieces of fry bread. If you have somebody who needs to watch their carb count, you can make the bread smaller and cook it for less time. When you have a hearty eater in the house, make their pieces larger, and cook it for a longer time. Cook one piece at a time. It will take about half an hour, but it is well worth it!
After you’ve prepared the Chicken Chili Recipe and Fry Bread Recipe, you combine them for a sublime taste sensation. Top the fry bread with the chili. You might want to add some shredded lettuce, chopped tomatoes, cilantro, chopped onion, sour cream or Fage yogurt. Eat these either tostado style, where the bread is held in the flat position or folded like a taco.
Indian Fry Bread recipes are simple to make. They take a bit of time, since they need to be rolled out and fried. Given their wonderful flavors and versatility as you add different toppings, they are worth the time to make them. Enjoy!
When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name
You Should Also Read:
Vegan Indian Fry Bread Taco Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.