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Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

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

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
    • 1 pound freshly ground raw chicken breast
    • 2 (15-ounce) cans no-salt-added kidney beans, drained
    • 1 1/2 tablespoons unsweetened cocoa
    • +13 other ingredients


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