Chicken Chili
Red peppers, hot green jalapenos and creamy white chicken meat make this a memorable chile.
Ingredients
6 tablespoons olive oil
1 very large yellow onion, chopped
5 cloves garlic, minced
2 sweet red peppers, seeded, cored, and diced
4 jalapeno peppers, seeded and minced
3 tablespoons chili powder
1 1/2 teaspoon cumin seeds
1 teaspoon ground coriander
pinch ground cinnamon
6 whole chicken breasts, skinned, boned
2 cans (16 ounces) tomatoes in puree
8 ounces pitted ripe California olives, sliced
1 cup beer
1/4 cup grated unsweetened chocolate
Salt to taste
Sour cream (garnish)
Grated cheddar cheese (garnish)
Sliced scallions (garnish)
Diced avocados (garnish)
Instructions
1. Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and sauté for 5 minutes.
2. Add the red and jalapeno peppers and sauté over medium heat for 10 minutes.
3. Stir in the chili powder, cumin, coriander, and cinnamon and cook for 5 minutes more. Remove from heat and set aside.
4. Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through.
5. Add the chicken, which has been cut into 1-inch cube, tomatoes with the puree, olives, and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.
6. Stir in the chocolate and season to taste with salt.
Serve immediately. Pass the sour cream, Cheddar cheese, scallions and avocado in separate small bowls.