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Chicken ChiliRecipe : Chicken Chili
Procedure :
1 lb Skinned & Boned Chicken Breasts Cut Into 1 Inch Cubes 2 tb Corn Oil 4 md Onions, Chopped 2 lg Green Peppers, Coarsly Chopped 3 lg Garlic Cloves Minced 1 ts Cumin 1 ts Oregano 1/2 ts Thyme Salt Pepper 1/2 lb Ground Round 2 Bay Leaves 3 tb Chili Powder 3 cn Undrained Tomatoes (1 lb ea) 1 sm Avocado Cut Into 1/4 in. Dice 1 c Plain Lowfat Yogurt 1/3 c Minced Fresh Cilantro OR Italian Parsley Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. |
