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Chunky Chili Chicken
Servings:
6
Prep Time: 5 minutes
Cook Time: 48 minutes
User Rating:
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www.eatchicken.com
Prep Time: 5 minutes
Cook Time: 48 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
www.eatchicken.com
Summary
This is a yummy homemade chili made with chicken thighs, beer, cilantro and more. Delicious!INGREDIENTS
1 1/2 pounds Foster Farms boneless, skinless chicken thighs, chopped
1 10-ounce can whole tomatoes and green chilies, crushed (Rotel)
2 15-ounce cans black beans, with liquid
2 cans tomato sauce (one 15-ounce and one 8-ounce)
1 12-ounce can beer (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper, diced
1 medium sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons cilantro leaves, minced (optional)
1/2 cup cheddar cheese, grated
1/8 teaspoon salt
1/8 teaspoon pepper
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DIRECTIONS
1. In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side.2. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper.
3. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
4. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
NUTRITIONAL INFO
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |