Recipe 1 0f 12....it's a good one! As I wrote in this post, I made a resolution to try 12 new recipes this year. I have had the William-Sonoma 'Food Made Fast' cookbook, for, um years.......why didn't I use them sooner?
{Chicken Chili With Beans}
Ingredients:
- 3 Tbs. olive oil
- 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 2 Tbs. chili powder
- 1 can (28 oz.) diced tomatoes, with juices
- 2 cans (each 14 1/2 oz.) pinto beans, drained and rinsed
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh cilantro
Directions:
Cook the chicken
In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
Prepare the vegetables
Add the onion, bell pepper, garlic and jalapeño to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan. Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.
Finish the chili
Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately. Serves 6 to 8.
Also can be found here.
In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
Prepare the vegetables
Add the onion, bell pepper, garlic and jalapeño to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan. Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.
Finish the chili
Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately. Serves 6 to 8.
Also can be found here.
I wasn't surprised that I loved this. I have never met a chili I didn't like. I left out the onion, and I cooked the whole jalapeno in this pot, then pulled it out. I think that's how you make it spicy, but not too much so. Oh, and I added the corn, because I thought that sounded good. It was so easy, I'll definitely make it again!
Thanks for stopping by, have a great week!
Later,
Michelle