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Chunky Chili Chicken  | Status: Approved | | Name |  Chunky Chili Chicken | | Category | Poultry | | Serves/Yields | 6 | | Difficulty | Moderate | | Ingredients | |
- 1 1/2 lbs Boneless, skinless chicken thighs, chopped
- 1 can 10oz whole tomatoes + green chilies, crushed (Rotel)
- 2 cans 15-ounce black beans, with liquid
- 2 cans Tomato sauce (one 15-ounce and one 8-ounce)
- 1 can 12-ounce beer (or substitute chicken stock)
- 5 tbsp Olive oil
- 1 Large red bell pepper, diced
- 1 Medium sweet onion, chopped
- 1/3 cup Pitted ripe olives, sliced
- 1 cup Baby corn (optional)
- 3 Garlic cloves, minced
- 1 1/2 tsp Cumin seed
- 1 tbsp Chili powder
- 1 tsp Dried oregano
- 2 tsp Cilantro leaves, minced (optional)
- 1/2 cup Cheddar cheese, grated
- 1/8 tsp Salt
- 1/8 tsp Pepper
| | Directions | | Step: 1 |
- In oven, heat 3 tablespoons olive oil.
- Add chicken and saute until no longer pink, about 4 minutes each side.
- Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often.
- Stir in chili powder, oregano, tomatoes and chilies, 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.
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Time submitted: Monday, March 15. 2004 at 14:00:15
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