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Chunky Chili Chicken
This is a yummy homemade chili made with chicken thighs, beer, cilantro and more. Delicious!
Prep Time: approx.
5 Minutes. Cook Time: approx. 48 Minutes. Ready in: approx. 53 minutes .
Makes servings.
Printed from fosterfarmsandnewmansown.net
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)
1 large red bell pepper, diced
1 medium sweet onion, chopped
1 cup baby corn (optional)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 cup cheddar cheese, grated
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds Foster Farms boneless, skinless chicken thighs, chopped
5 tablespoons olive oil
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1/3 cup pitted ripe olives, sliced
2 teaspoons cilantro leaves, minced (optional)
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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.
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