Chicken Chilli
Mexico
Main
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 |
Grams Kilogram Grams Kilogram Kilogram Grams Kilogram Grams Kilogram Kilogram Grams Kilogram Litre Kilogram Grams Grams Kilogram Grams Litre Kilogram Kilogram Millilitre |
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.
