Saturday, May 3, 2014

Chicken Chili

One day I was talking with a patient about a party she had recently gone to, when she mentioned she brought a chicken chili with her to the affair. I was curious.  What was a chicken chili?  After she explained how she made it.  I thought this is definitely something I will try.  I never got the recipe and had never even tried a chicken chili until the day I made it myself.  I put a few twists on this southwestern fair and have been making it regularly ever since.  This was about 5 years ago.  Since then, I have tried white chicken chili prepared 2 times by other people.  Like your standard chili, everyone has their own interpretation.  Here is mine.

Chicken Chili
3 15 oz cans pinto beans
1 tablespoon extra virgin olive oil
1 bell pepper, diced
1 medium poblano peppers, diced
1 large onion, diced

3 large carrots, diced
4 garlic cloves, minced
sea salt and freshly ground black pepper
1 tablespoon ground cumin
1/2 teaspoons ground coriander
1 teaspoon oregano
4 cups vegetable or chicken stock
Juice from 1 fresh lime
2 boneless, skinless chicken breasts grilled and coarsely chopped
1 cup chopped cilantro leaves

Add the oil to a large pot and heat it over medium-high heat. Add the peppers, onions, and carrots and saute until soft, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the garlic, cumin, coriander, and oregano. Squeeze in the lime juice.  Add the stock and beans and bring to a simmer. Simmer for about 20 minutes.  Stir in the chopped grilled chicken and cilantro and simmer until heated throughout.  Keep on stove uncovered on low temperature for about 1 hour. 

The veggies are in a sauna

How about that for an action shot

Add the stock

Adding in the chopped grilled chicken

1 comment:

Thanks for your interest in Chiro Kitchen.