Chicken Chili Recipe - Cooking Index
Chicken Chili Recipe - Cooking Index
| 1 lb | 454g / 16oz | Skinned & boned chicken |
| Breasts cut into 1 inch | ||
| Cubes | ||
| 2 tablespoons | 30ml | Corn oil |
| 4 tablespoons | 60ml | Onions - chopped (medium) |
| 2 tablespoons | 30ml | Green peppers - coarsely (large) chopped |
| 3 | Garlic cloves minced (large) | |
| 1 teaspoon | 5ml | Cumin |
| 1 teaspoon | 5ml | Oregano |
| 1/2 teaspoon | 2.5ml | Thyme |
| Salt | ||
| Pepper | ||
| 1/2 lb | 227g / 8oz | Ground round |
| 2 | Bay leaves | |
| 3 tablespoons | 45ml | Chili powder |
| 3 | Undrained tomatoes | |
| (1 lb ea) | ||
| 1 | Avocado cut into 1/4 in. (small) | |
| Dice | ||
| 1 cup | 237ml | Plain yogurt |
| 1/3 cup | 5.3g / 0.2oz | Minced fresh cilantro or |
| Italian parsley |
Wrap chicken and freeze until firm, but not solid. Grind coarsely in processor, using onoff turns. Heat oil in large Dutch oven over medium-high heat. Add onions, green peppers and garlic and cook until golden brown, stirring frequently, about 15 min. Mix in cumin, oregano, coriander and thyme and stir 2 min.
Add chicken, ground round and bay leaves. Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 min.
Add chili powder. Reduce heat to medium and cook 5 min, stirring frequently. Add tomatoes, breaking up large pieces with a spoon. Mix in tomato paste, salt and pepper. Reduce heat, cover and simmer 45 min., stirring occasionally.
Uncover, reduce heat to lowest setting and cook 1 1/2 hours, stirring frequently near end and adding water if necessary, to prevent burning. Adjust seasoning.(can be prepared 1 day ahead and refrigerated.)
Sprinkle avocado with lemon juice. Ladle chili into large soup bowls. Spoon 2 t. yogurt in center of each. Top with diced avocado and minced cilantro. Serve hot.
Source:
Jeff Smith
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