Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

  • ¼ cup dry-roasted peanuts
  • 2 tablespoons olive oil
  • 1 15-ounce can pink beans in sauce (preferably Goya)
  • 1 teaspoon ground cumin
  • 1 14- to 15-ounce can stewed tomatoes
  • 1 ¼ cups reduced-sodium chicken broth
  • 1 rotisserie-cooked chicken (2 pounds)
  • + 7 more ingredients
    • sour cream
    • 4 dried New Mexican or guajillo chiles
    • 1 3/4-inch-thick slice of a medium white onion
    • ¼ teaspoon salt
    • 2 garlic cloves
    • ½ cup fresh cilantro
    • fresh cilantro

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes. Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occas...

View full recipe at Epicurious

Comments

Variations on Chicken Chili

  • Chicken Chili
    • 2 T olive oil
    • 1 c chopped leeks (white part only) or onion
    • 3 clove garlic, chopped
    • 2 t ground cumin
    • 1 t cumin seed
    • 1 lb ground turkey sausage
    • +8 other ingredients
  • Chicken Chili
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 1 1/2 cups chopped onion
    • +14 other ingredients


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