Spicy Chicken Chilli "Stew"
  • 2tablespoons cooking oil
  • 1onion, honey (1/3 c. plus 2 T.)
  • 2cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1pound garlic, minced
  • 4teaspoons red pepper
  • 1tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2teaspoons chopped cilantro (optional)
  • 1teaspoon salt
  • Or dried oregano
  • 2jalapeño fresh-ground black pepper
  • 1 1/2cups of cayenne pepper
  • 2 1/2cups of cumin
  • 1 2/3cups canned crushed tomatoes with their juice
  • 1 2/3cups canned low-sodium chicken broth or homemade stock
  • 1/2teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3cup orange sweet potato (just over 1/2 lb)
  1. In a large saucepan, heat the oil over moderately low heat
  2. Add the onion and garlic; cook until they start to soften, about 3 minutes
  3. Increase the heat to moderate and stir in the chicken strips
  4. Cook until they are no longer pink, about 2 minutes
  5. Stir in the chili powder, cumin, oregano, and salt (or just use chili seasoning pk)
  6. Add the jalapenos, the tomatoes with their juice, and the broth
  7. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes
  8. Uncover the saucepan and stir in the beans and black pepper
  9. Simmer until the chili is thickened, about 15 minutes longer
  10. Serve topped with the cilantro