Grilled Chicken/Chocolate Chili |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl. Ingredients:
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 tablespoon garlic powder |
1 teaspoon ground cinnamon |
2 1/2 tablespoons cumin powder (or chili powder) |
2 tablespoons unsweetened cocoa powder |
1 large onion, coarse chopped |
2 tablespoons oil, of your choice |
2 (15 ounce) cans stewed tomatoes |
1 cup water |
1 (6 ounce) can tomato sauce |
1 (15 ounce) can black beans, rinsed well drained |
1 (15 ounce) can dark red kidney beans, rinsed drained |
3/4 cup chopped cilantro |
1 large red pepper, cut into large chunks |
1 medium green peppers or 1 medium yellow pepper, chunked |
4 boneless skinless chicken breast halves |
olive oil |
1 teaspoon salt |
cilantro leaf |
Directions:
1. Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
2. Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
3. Cut chicken into bite-sized pieces.
4. In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
5. Add more water to the chili (or other liquid: broth, black coffee) if necessary.
6. Add the pepper chunks, simmer for 1/2 hr.
7. Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
8. I use a George Forman grill, or broil.
9. When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
10. Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
11. Serve over rice or in a bread bowl.
12. Toppings: sour cream, grated jalapeno-jack cheese.
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