I made up this chicken chili recipe – back before dad died. He didn’t like it, but mom did. I, of course, can’t try it. Bear in mind – dad’s taste buds for the last 6-8 months of his life were a bit uh…wonky… Someone try it. Tell me. Is it good? What would you do to change it if you don’t like it?
- 1 tbsp canola oil (or vegetable oil)
- 3/4 lb chicken thighs, cut in to 2″ cubes (I would use organic chicken, for sure)
- 1/2 sweet onion, diced (small)
- 1 large clove garlic minced
- 1 medium red bell pepper diced
- 1 smallish poblano pepper, also diced
- 1/2 can (6 oz, I believe) tomato paste
- 1 cup chicken broth
- 1 c. white wine
- 1 can (15 oz) beans – rinsed. Reduced sodium is good – any color you desire ( I used kidney beans, but pinto, black, cannelini would all work).
- 1/2 tsp cumin
- 1/2 tsp white pepper
- dash ground coriander
- cayenne pepper to your liking.
- 2 tsp chili powder (more to taste)
- pepper (fresh ground black
In a dutch oven, cook the chicken in the oil for about 5 minutes – until all the raw is off the exterior, but not until it’s cooked through. Remove chicken to a plate. Add onion, garlic and peppers. Saute for about 5 minutes until softened. Season. Add tomato paste and cook for just a few moments. “Deglaze” with chicken broth. Stir tomato paste into chicken broth until lumps are gone. Add wine. Simmer for approx 5 minutes. Add spices. Adjust to taste. Return chicken to pot, add beans. Simmer for 10 minutes. If desired, reduce to low and let cook for up to 30 more minutes.
Amp up the spicy by adding jalapeno, or chipotle.