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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A quick and tasty chicken chili. Serve over rice. Ingredients:
6 tablespoons olive oil |
1 large onion, chopped |
5 garlic cloves, minced |
2 sweet red peppers, seeded, cored and chopped |
5 jalapeno peppers, finely chopped (leave seeds in for extra heat) |
3 tablespoons chili powder |
1 1/2 teaspoons cumin |
1 teaspoon ground coriander |
1 pinch ground cinnamon |
6 boneless chicken breasts, cut into 1 inch cubes |
1 (28 ounce) can diced tomatoes with juice |
8 ounces pitted olives, sliced |
1 cup beer |
1/4 cup grated unsweetened chocolate |
salt |
grated cheddar cheese, for topping |
sliced scallion, for topping |
Directions:
1. Heat half of the oil in a soup pot over high heat.
2. Add onion and garlic and sauté over medium heat for 5 minutes.
3. Add peppers and sauté for 10 minutes.
4. Stir in chili powder, cumin, coriander, and cinnamon; cook 5 minutes.
5. Remove from heat and set aside.
6. Brown chicken in batches in the remaining 3 tblsps oil in skillet.
7. Add chicken, diced tomatoes with juice, olives, and beer to the soup pot; stir.
8. Simmer 15 minutes.
9. Stir in chocolate.
10. Season to taste with salt.
11. Serve and garish with grated cheddar and scallions.
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