Chicken Chili by RisaG

RisaG posted 1/30/99

Chicken Chili

Recipe By : adapted from Curtis Jackson and then adapted again by me
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups yellow onion -- coarsely chopped
1 1/2 cups green bell pepper -- coarsely chopped
4 cloves garlic
1 1/2 lb boneless skinless chicken breast halves -- cut in 1/4" pc.
1/4 cup chili powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp powdered chipotle pepper
1/2 tsp salt
1 1/2 cups Roasted New Mexican chilies -- peeled/diced*
1 29 oz can tomatoes -- chopped with liquid
1 16 oz can chicken broth -- or 2 cups fresh
12 oz apple cider, dark beer or dry white wine
1 6 oz can tomato paste -- ** see note
2 tbsp chipotle puree -- *** see note
3 bay leaves
1 31 oz can garbanzo beans -- drained ****
cayenne pepper -- to taste

Heat a nonstick skillet over medium high heat. Saute the onions, bell peppers, and garlic over high heat in a little of the stock until tender, about 5 minutes.

Add chicken and cook 2 minutes or until just cooked, tirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly, then add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutess, stirring occasionally. Add beans, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice.

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