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-> [Chicken, Chili, Herbs & Spices, Poultry] -> [Picante chicken chili Recipe] |
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Picante chicken chili
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| Artist: |
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| Categories: |
Chicken, Chili, Herbs & Spices, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Medium onion, chopped | | 3
| | Cloves garlic, minced | | 1
| tbsp | Vegetable oil | | 1/2
| lbs | Chicken breast | | | - skinless, boneless | | | - cut into 1-inch pieces | | 2
| tsp | Sage, or 3 ts as desired | | 1/4
| tsp | Salt | | 3/4
| cup | Picante Sauce | | 1
| can | Kidney or pinto beans | | | - 16-ounce can, undrained | | 1/4
| cup | Dry vermouth | | 1
| | Bay leaf | | 1
| | Green or red bell pepper | | | - cut into ?inch pieces | | 1
| | Large tomato | | | - seeded, coarsely chopped | | | OPTIONAL TOPPINGS | | | Chopped cilantro | | | Sour cream | | | Shredded cheddar cheese |
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Procedures:
| 1 | Cook onion and garlic in oil in large saucepan or dutch oven until tender, about 4 minutes. | | 2 | Stir in chicken; cook until chicken is no longer pink, stirring constantly. | | 3 | Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. | | 4 | Stir in picante sauce, beans, vermouth and bay leaf. | | 5 | Bring to a boil; reduce heat. | | 6 | Cover and simmer 10 minutes. | | 7 | Stir in green pepper and tomato; continue to simmer uncovered 10 minutes. | | 8 | Discard bay leaf. | | 9 | Ladle into bowls; top as desired and serve with additional picante sauce. | | 10 | Makes 4 servings, about 5 cups chili. | | 11 | Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. | | 12 | Great served over or under rice, too! |
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