Saturday, November 28, 2015

Chicken Chili

Chicken Chili


2  pounds skinless, boneless chicken breast, cut into bite-sized pieces (left over works fine too)
2  cups finely chopped onion
1 cup diced celery
1 cup diced peppers (I like to mix red, yellow, and green)
½ cup diced carrots
3  garlic cloves, minced
2  teaspoons ground cumin
1/2  teaspoon dried oregano
1  teaspoon ground coriander
2  (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
1/4 jalepenos chopped, I like it hot
1  cup water
2  (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1  (14-ounce) can  chicken broth
1/2  to 1 teaspoon hot pepper sauce (to preference)
water plus 2-3 tablespoons corn starch for thickening

2  cups shredded Monterey Jack cheese
1/2  cup chopped fresh cilantro
1/2  cup chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Season chicken with salt and pepper.  Add chicken to pan; cook until browned, stirring frequently.  Skip this if you are using left over chicken cubes.

2.  Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion, peppers, celery, and carrots to pan; sauté until tender, stirring frequently (lightly season with salt and black pepper, if you want). Add garlic; sauté 2-5 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in canned chiles; jalepenos reduce heat to low, and cook 10 minutes, partially covered.

3.  Add the chicken, water, cannellini beans, and broth; bring to a low boil.

4.  Mix together water and 2 tablespoons cornstarch removing all lumps.  Add to pot.  Cover and simmer 10 minutes. Stir in hot sauce. Salt and pepper to taste.  If you want it spicier, add a ½ teaspoon of your favorite chili spice or more of your favorite hot sauce.

5.  When in the bowl, top with tablespoons cheese, cilantro, and 1 tablespoon green onions. 

Great thrown in a crockpot and cooked on low for 6-8 hours