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Chicken chili

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Ingredients/Components

cooking oil - 1 Tbsp
chili powder - 2 Tbsp
chicken broth - 1 item
curry powder - 2 tsp
ground allspice - 1/8 tsp
salt to taste - 1 item
hot cooked rice - 1 item
ground cumin - 2 tsp
dried oregano - 1 tsp
fresh parsley, chopped - 4 Tbsp
fresh lemon juice - 1 Tbsp
freshly ground black pepper - 1 item
garlic, chopped - 2 Tbsp
can kidney beans - 1 oz
large yellow onion, chopped - 1 item
nonfat plain yogurt - 1 item
chopped chives or green onions - 1 item
whole chicken, or 3 chicken breasts - 1 item
hot red pepper flakes to taste optional - 1 item
chunked fresh mushrooms
can tomatoes, cut up with juice - 1 oz

How to make chicken chili:

Cover chicken with water (may add onion and celery to flavor broth) and cook 1 hour or until done, but not overdone. Remove chicken from broth (reserve broth); cool slightly. Discard skin and bones. Cut or tear chicken into 1-inch pieces. Heat oil in large, heavy pot. Add onion and garlic. Cook 3 minutes over low heat. Stir in chili powder, cumin, curry powder, oregano, allspice and pepper flakes. Cook 3 to 5 minutes. If mixture is too dry add 1/2 cup broth. Add sweet peppers and mushrooms. Cook, covered, 8 minutes. Add chicken, tomatoes, kidney beans, 2 cups broth, lemon juice, 2 tablespoons parsley and black pepper. Simmer, uncovered, over low heat for 1/2 hour, stirring occasionally. Add salt to taste and remaining parsley. More chicken broth can be added until you reach the desired consistency. Serve in bowls with a large spoonful of white or brown rice. Garnish with yogurt and chives or green onions, if desired.

Recipe categories: Chicken, Main dish, Chili.

Rating:

2.7

Average rating: 2.7, total votes: 3

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Related ingredients:

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