chicken chili
When I worked in Hinsdale, I frequented this cute little joint that occasionally made chicken chili. I savored each bite of that tasty treat but for some reason never attempted to make it myself ~ until today. I share my concoction and hope it gets good reviews from the tastebuds in this humble abode.
ingredients
6 chicken breasts
1 sweet red pepper
1 poblano pepper
2 jalepeno peppers
1 spanish onion
3 cans assorted beans
(white~black~pidgeon peas)
1 large can stewed tomatoes
1 large can crushed tomatoes
3 pkgs. chili mix
sazon~cumin~red pepper flakes~cayenne~veg-e-ta
1 tbsp. minced garlic
salt and pepper
Fill a large pot with slightly salted water and a little veg-e-ta seasoning. Parboil chicken breasts for an hour. Meantime, remove seeds and tops of each pepper, rinse and brown each on the grill until tender. The poblano pepper actually pops when you do this so be prepared to be entertained. Taking a tip from Rachael Ray, you can also do this on the stovetop. Once all peppers are browned, chop, chop, chop the onions and peppers ~ and set aside. Did you know that if you start tearing from chopping onions, just put your face near a faucet of cold running water to apease the intensity? Saute the peppers and onions in another large pot with 1/4 cup of the chicken broth. Add garlic and add a dash of seasonings such as sazon, cumin, chili powder, cayenne, salt and pepper. Cover pot and simmer until soft. Remove chicken from broth and save most of it (except for 2 cups) for soup another day. Shred the chicken with your fingers and add to the simmering veggies. Season with the chili mixes and other seasonings. Add tomatoes and 2 cups of the saved chicken broth; stir, then finally add the assorted beans. You can add any type of beans, but today I wanted a variety of colors. Place entire mixture into a crockpot and simmer on low for a couple of hours.
I had to share this as it brings a smile everytime I look at it.
Smile and the whole world smiles with you. xo
