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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Chili with Beans

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Chicken Chili with Beans Empty Chicken Chili with Beans

    Post by Lobo Mon 08 Feb 2016, 8:19 pm

    Chicken Chili with Beans Img23l
    Chicken Chili with Beans
    Chicken Chili with Beans Translucent
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 8
    This chili freezes well to enjoy for later meals. To freeze, let the chili cool to room temperature. Store in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat, adding water, if needed, to loosen the chili. Garnish with the cilantro just before serving





    • 125

    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

    Chicken Chili with Beans Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    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.

    Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

      Current date/time is Thu 28 Mar 2024, 6:24 pm