Chicken Chili (Mad Hungry)

By LadyRev-2

A great topper for this is the Corn Muffin Croutons. I actually bake a cornbread, let it cool, then cut it into crouton size pieces and bake. See recipe for croutons at end of this recipe.

Ingredients

• plum tomatoes, halved lengthwise
• 1 jalapeno chile, halved (seeded if desired)
• 1 white onion, peeled and halved
• 4 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/4 cup chili powder
• Salt
• 2 canned chipotle chiles in adobo sauce, finely chopped
• 1 3/4 cups homemade or store-bought low-sodium chicken stock
• 1 can (15 ounces) kidney beans, drained

Preparation

Step 1

1.Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.

Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.

Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Corn Muffin Croutons


•Corn muffins or corn bread (You can either bake your own corbread, or buy ready made)
•Olive oil
•Salt


Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.

Bake at 350 degrees Fahrenheit until golden, about 20 minutes.