Kitchen-Diva’s Adapted Chicken Chili

I know that it’s still winter, but its beautiful here in the middle of the desert. Yeah, it’s a little chilly some days, and yeah we do have gloomy days. What a better time to make up a big pot of chili. DH and I try to eat healthfully, more chicken than red meat.

Many years ago there was a certain kitchen-diva, whose television programs I never missed. I adapted one of her recipes and made it my own. DH will request this chili, he loves it. There are so many variations to it that you could certainly make it yours.

Adapted Chicken Chili

5 boneless-skinless Chicken thighs cut into 1 inch chunks

1 large Onion, diced

4 Garlic cloves, minced

¼ C. Olive Oil

1 Tbsp. Cumin Seeds, toasted & ground (or buy the powder)

1 Tbsp. Oregano

1/8 tsp. Chipotle Chile powder (adds a nice smoky heat)

1 15 oz. can Petite Diced Tomatoes

1 4 oz. can diced Green Chiles (I like Hatch chiles)

1-2 C. Chicken Broth

Heat the oil in a large Dutch oven over medium heat. Sauté the onion until translucent; add the garlic and cook just until fragrant. Toss in the chicken and cook until the exterior turns white. Add the spices and cook for a few minutes. Stir in the broth, chiles and tomatoes (and any of the additions from below at this point), bring to a boil; reduce heat and simmer partially covered until it starts to thicken, about 40 minutes.  This recipe will feed two very hungry adults.

Come on, how good does that look

Come on, how good does that look

*Variations*

We like a thick chili: stir in 1-2 tablespoons of Jiffy Corn Muffin Mix while the chili is still bubbling

Add 2 Corn tortillas, chopped to thicken it up, let it cook for a while

Add 1-2 tablespoons of chopped Cilantro

Add 1 cup of Bird’s Eye brand ’Ultimate Southwest Blend’ (this has sweet corn, black beans, poblano chiles, red bell peppers, and roasted onions-YUM!)

Add any of the above items, individually

Add a finely diced Jalapeno pepper for more depth of heat

Any or all of the variations are great, believe me, we’ve tried them all. No pot of chili has ever been the same in our house, it always evolves. We eat our chili over steamed white rice, it’s a Hawaii thing. You could top it with shredded cheese, sour cream, freshly chopped onions or maybe a handful of cilantro. Make it yours.

 

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