Kickin' chicken chili

By GrammaGribble

Made the in the same way as traditional chili with ground beef, but just use chicken.

Ingredients

• SPICES:
• 3 large chicken breasts, cubed; or breast meat from leftover rotisserie chicken, at least 2-3 C.
• 1 medium onion, chopped
• 4 cloves garlic, pressed or chopped
• EVOO
• 1 29 oz. can tomato puree'
• 1 C. chicken stock
• 2-3 chile' peppers of your choice (I used whatever the store had, which was jalapeno & Peperoncino)
• 6 plum tomatoes, seeded & diced
• 2 cans of beans (I used 1 can dark red kidney & 1 can black beans), drained and rinsed
• 1 bay leaf
• 2-3 t. Worcestershire sauce
• 2 T GOYA Sofrito
• GOYA Adobo seasoning
• Chili powder
• Paprika
• Cayenne pepper
• Red pepper flakes
• Onion powder
• Oregano
• Basil
• Scallions, chopped
• Cilantro sprigs (add toward the end of recipe to keep its strong flavor)
• Salt & pepper
• GARNISH:
• Shredded cheese, Mexican or cheddar or other
• Scallions or onions

Details

Servings 1

Preparation

Step 1

1. If using raw chicken: In dutch oven saute' 1 clove garlic and about 2-3T. of onion in 2T. of EVOO for about 2 minutes over medium heat until onion turns translucent. Add chicken and cook about 5 minutes. Remove chicken only to a separate dish for later use. (If using leftovers, just saute' garlic & onion and keep chicken out until the end.)

2. Still over medium heat, add puree' and stock. Stir and heat until bubbling. Turn heat to low. Add bay leaf. Add spices 3 at a time in the order you like and the amount you like, tasting base as you go. Let simmer for 15 minutes after each addition. Add the rest of the onion and garlic, simmer 15 minutes.

3. Add peppers & tomatoes after all spices have been added. Stir & simmer 15 minutes. Add beans, stir well, simmer 15 minutes. Shred chicken and add to pot. Let simmer about 10-15 minutes to warm chicken but do not let chicken dry out.

4. Remove bay leaf. Serve over rice, or with cornbread. Garnish with shredded cheese, scallions or onions, if desired.