14 November 2011

Behold the Meal: Makeshift Chicken Chili

The Space Monkey has endeavered to keep me from the computer until after midnight in an effort to make me miss a post.
Luckily, I have a Droid.
Tonight, I'm going to talk about food. I made chicken chili today. Now, I share the recipe with you.
2 tbsp. extra virgin olive oil
2 boneless chicken breasts, cubed
2 hot Italian sausages, unsheathed and ground
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 can diced tomatoes
1 can tomato sauce
3 tbsp. chili powder
1 tsp. ground cumin
2 cans red kidney beans, rinsed and drained
2 tbsp. Goya Adobo with Pepper
1/2 tsp. sugar
Winging It:
Because we had it available, I mixed in the meat from a leftover KFC chicken thigh from yesterday. I also didn't have any chili powder, so I substituted a mix of cayenne pepper, white pepper, and paprika.
I have a theory that chorizo would make a great substitute for the Italian sausage, but it cost more so I didn't buy it this time.
1. Heat the oil on medium high heat in a heavy pot.
2. Add the chicken, sausage, garlic, and onions to the pot. Cook for about 10 minutes, stirring occasionally.
3. Stir in the diced tomatoes, tomato sauce, chili powder, and cumin.
4. Bring to a boil, then cover and reduce to medium-low heat. Simmer for an hour, stirring occasionally.
5. Stir the beans into the mixture along with the sugar and Adobo. Cook for 10 minutes.
I served it in a bowl with brown rice, but you can serve it however you like chili.

1 comment:

  1. Yum!

    I use navy beans in my chicken chili, and no tomatoes or other meats at all. I think I'll consider some kind of "ground" sausage, though.

    Winter cooking = comfort food!