Chicken Chilli

Mexico

Mexican, chicken, chilli

Ingredients Quantity Unit of Measure
Basil Leaf
Carrot
Cayenne Pepper
Celery
Chicken Breast Boneless
Chicken Stock Cubes
Corn On Cob
Cumin Powder
Garlic
Green Pepper (Capsicum Green)
Jalapeno Chili
Kidney Bean (Rajma)
Olive Oil
Onion Dry Red
Oregano Powder
Parsley Leaf
Potato
Red Chili Powder
Sour Cream
Table Salt
Tomato Half Ripe
Tomato Sauce
2.000
0.05
2
0.03
0.5
45
0.225
5
0.02
0.065
10
0.425
0.015
0.06
2
50
0.08
7
0.01
0.005
0.225
0.25
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1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Prepare 450 ml of chicken stock using stock cubes.
3. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
4. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
5. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.