Name: Mexican Chicken Chili
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Central American
Ingredients: 1 lb split chicken breast skin on, bone in; 1 1 Tablespoon olive oil; 4 cups 4 cups water or reduced sodium chicken broth; 1 tbsp tomato paste; 1 potato, peeled & chopped; 1 small white onion, diced; 1 cup frozen yellow corn; ½ carrot, sliced; 1 celery stalk, diced; 15.50 oz can diced tomatoes; 15.50 oz can black beans; ¼ cup diced pimentos; 1 jalapeno, seeded and diced; ¼ cup chopped fresh parsley; 1 clove garlic, minced; 1 ½ tbsp chili powder; 1 tbsp ground cumin; 2 tsp oregano; salt and pepper to taste; sour cream and chopped fresh cilantro to garnish

Unbeatable chicken chili with lots of ingredients but simple to make. The flavor gets intensified by reducing the liquids and using fresh herbs to add a bright note.

Yields8 Servings

Cook Time1 hr 30 minsTotal Time1 hr 30 mins

1 lb split chicken breast skin on, bone in

1 1 Tablespoon olive oil

4 cups 4 cups water or reduced sodium chicken broth

1 tbsp tomato paste

1 potato, peeled & chopped

1 small white onion, diced

1 cup frozen yellow corn

½ carrot, sliced

1 celery stalk, diced

15.50 oz can diced tomatoes

15.50 oz can black beans

¼ cup diced pimentos

1 jalapeno, seeded and diced

¼ cup chopped fresh parsley

1 clove garlic, minced

1 ½ tbsp chili powder

1 tbsp ground cumin

2 tsp oregano

salt and pepper to taste

sour cream and chopped fresh cilantro to garnish

1

Put the chicken in a large Dutch oven on the stove top over high heat. Add the water or broth and diced tomatoes. Bring to a light boil then turn the heat down to a low simmer and cover with a tight fitting lid. Simmer for 25-30 minutes until the chicken is cooked through, turning the chicken half way though the cooking. Remove the chicken to a cutting board and let rest till cool enough to handle.

2

Add the remaining ingredients to the Dutch oven and and simmer with the lid off until liquid is reduced about half, about an hour. Once it's cool enough to handle, shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3

Garnish with sour cream, fresh parsley or cilantro if desired.

CategorySoup, StewCuisineCentral American, MexicanTags#crock-pot, #stove-top

Ingredients