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 |
Looks wonderful
ReplyDelete