|Recipe : Entry # 8970|
|Spicy Chicken Chilli "Stew"|
|February: Spicy Foods|
|Sand Mountain EC|
|2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
(Or instead of these seasonings use McCormick Tex Mex chili seasoning pk)
2 jalapeño peppers, seeds and most of ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed chili beans (from one 15-ounce can)
1 2/3 cups drained and rinsed dark red kidney beans (from one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
|In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt (or just use chili seasoning pk). Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.