[CH] Tonight's Dinner: Fiery Chicken Chili

RisaG (radiorlg@yahoo.com)
Sun, 18 Nov 2007 19:20:02 -0800 (PST) 

I adapted this from the November issue of Everyday With Rachael Ray. From the title you would think it was overly spicy - it wasn't of course!

I also had to adapt it to Trevor's tastebuds too so I used a red chile instead of the called-for chipotle. I sprinkled chipotle sauce in at the end into Steves' & my bowls.

It was quite tasty but if I make it again I will chop up the chicken more because it was hard to eat in long strips like this. Who would make chili with strips of chicken??? I knew I should've ground it up, or at least chopped it into tiny pieces.

Anyway, it was tasty. 

                     *  Exported from  MasterCook  *

                           Fiery Chicken Chili

Recipe By     : adapted from Everyday with Rachael Ray, Nov 07
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Poultry
                Stews & Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            vegetable oil
   1                    onion -- chopped
   2      cloves        garlic -- thinly sliced
   2      ts            dried mexican oregano -- crumbled
   1 1/4  ts            ground cumin
     3/4  ts            salt
     1/2  ts            smoked paprika
   1                    red chiles -- minced
   1      tb            apple cider vinegar
   1 1/2  lb            chicken thighs -- boneless skinless
   1      28 oz can     fire roasted tomatoes -- chopped
   1      15 oz can     pinto beans -- drained
                        Garnishes:
                        shredded cheddar cheese
                        cilantro -- chopped
                        sour cream -- dolloped

In a large heavy saucepan, heat the oil over MED-HIGH heat. Add the onions, garlic and seasonings and cook, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes. Stir in the chile. Add the chicken and cook, stirring, until the meat begins to become opaque, about 2 minutes. Stir in the tomatoes, vinegar, beans and bring the mixture to a boil. Lower the heat, cover and let it simmer for 10 minutes. Uncover, increase heat and simmer briskly, stirring often, until thick, about 25-30 minutes.

Add a bit more vinegar, if you wish (or some adobo sauce from chipotles), and re-season. Serve atop rice OR mac and cheese (my favorite).

Serve, garnished with cheese, cilantro and sour cream.
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NOTES : If you freeze the meat for 30 minutes before cutting, it will cut more easily (or can be put through a food processor slicing blade).

Original recipe calls for chipotle en adobo, easily found at supermarkets in the ethnic food section. I used a fresh red chile instead and used a bit of vinegar instead of the adobo sauce, which is a vinegar-based sauce.

Also, I used fire-roasted tomatoes which the recipe did not originally call for. Originally there is just plain paprika and regular oregano. 

 
RisaG


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