Thursday, October 6, 2011

chicken chili

Chicken Chili
(adapted from this recipe)

  • 2 chopped yellow onions 
  • olive oil for pan & for rubbing chicken
  • 3 cloves garlic, minced
  • 2-4 your choice-red, orange, yellow bell peppers (seeded, chopped bite size)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp Franks hot sauce (or dried red pepper flakes)
  • 2 tsp salt, plus more for chicken
  • 1 (28 oz) can crushed tomatoes
  • 2 (14 oz) cans fire roasted tomatoes
  • 5 chicken breasts
  • Freshly ground black pepper
sour cream, shredded cheddar & sliced green onions (scallions) & our family favorite, lime tortilla chips (or plain) for toppings.

Cook the onions in oil (maybe 1/8 cup) over medium-low heat til translucent. Add garlic and cook for 1 more minute. 
Add the bell peppers, chili powder, cumin, hot sauce (or pepper flakes), & salt. Cook for 1 minute. Add tomatoes & bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
FOR CHICKEN:
Preheat the oven to 400 degrees.
Rub the chicken with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 30-35 min, until just cooked. Let cool slightly. Shred or chop chicken, your preference. Add to the chili and simmer, uncovered, for another 20 minutes.
Top with cheese, sour cream & pinch of chopped scallions. Serve with lime tortilla chips or regular chips & a lime wedge.
Even better the next day.
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