Chicken Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Skinned & Boned Chicken,
Breasts Cut Into 1 Inch,
Cubes,
2 tbsp: Corn Oil,
4 medium: Onions, Chopped
2 large: Green Peppers, Coarsly
Chopped,
3 large: Garlic Cloves Minced,
1 tsp: Cumin,
1 tsp: Oregano,
1/2 tsp: Thyme,
Salt,
Pepper,
1/2 lbs: Ground Round,
2: Bay Leaves,
3 tbsp: Chili Powder,
3 can: Undrained Tomatoes,
, 1 lb ea
1 small: Avocado Cut Into 1/4 in.,
Dice,
1 cup: Plain Lowfat Yogurt,
1/3 cup: Minced Fresh Cilantro OR,
Italian Parsley,
Directions:
Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round &
Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium &
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce
Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near
End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle
Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2
T. Yogurt in Center Of Each. Top With Diced Avocado And Minced
Cilantro. Serve Hot.
Source from luhu.jp
Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round &
Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium &
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce
Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near
End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle
Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2
T. Yogurt in Center Of Each. Top With Diced Avocado And Minced
Cilantro. Serve Hot.
Source from luhu.jp