Chunky Chili Chicken
A hearty chili made with chicken thigh meat, sweet onion, garlic, red bell pepper, black beans, corn, olives, spices and fresh cilantro. Serve topped with shredded cheddar cheese.
5 tablespoons olive oil - divided use
1 1/2 pounds boneless, skinless chicken thighs, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 large red bell pepper, seeded and diced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 (19-ounce) can whole tomatoes and green chiles, crushed
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer (or substitute chicken stock)
1/8 teaspoon salt
1/8 teaspoon black ground pepper
2 (28-ounce) cans black beans, (with liquid)
1 cup corn
1/3 cup pitted ripe olives, sliced
2 teaspoons minced cilantro leaves (optional)
Shredded cheddar cheese for accompaniment
- In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
- Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chiles, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
- Add beans, corn and olives. Simmer 15 minutes longer.
- Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
Makes 8 servings.
Recipe and photograph courtesy of the National Chicken Council. Used with permission.