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CHILI RECIPES
Fiery Chicken Chili
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Fiery
Chicken Chili |
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This is a good
one...
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2
Tbs |
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extra-virgin olive oil |
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2
medium |
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yellow onions, chopped |
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4
cloves |
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garlic, thinly sliced |
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4
tsp |
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dried oregano |
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2½
tsp |
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ground cumin |
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1½
tsp |
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salt |
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1
tsp |
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paprika |
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1
large |
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chipotle chile in adobo sauce, finely
chopped, sauce reserved |
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3
lbs |
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skinless, boneless chicken thighs,
thinly sliced |
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Two
28 ounce |
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cans
diced tomatoes (with their juice) |
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Three 15.5 ounce |
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cans
pinto beans, rinsed |
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chopped avocados, cilantro, grated
cheddar, chopped scallions and sour
cream, for serving |
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1 |
In a large,
heavy saucepan, heat the olive oil over medium
heat. Add the onions, garlic, oregano, cumin,
salt and paprika and cook, stirring
occasionally, until the onion is softened and
the spices are fragrant, about 7 minutes. Stir
in the chipotle and 1 T. adobo sauce. Add the
chicken and cook, stirring, until the meat
begins to turn opaque, about 2 minutes. Stir in
the tomatoes and beans and bring to a boil.
Lower the heat, cover and simmer for 10 minutes.
Uncover, increase the heat and simmer the chili
briskly, stirring often, until thickened, 25 to
30 minutes. |
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2 |
Add more
adobo sauce to taste. Serve garnished with
avocado, cilantro, cheese, scallions and sour
cream. |
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Servings: 8 |
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Cooking Tips |
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*Place the chicken
on a baking sheet and freeze for 30 minutes before
slicing. It will be much easier to slice thinly. |
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Recipe Source |
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EveryDay with Rachael Ray |
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