Tuesday, September 05, 2006

Another Recipe

I'm a big fan of chili. It's versatile and contains all the food groups. Plus, you can eat it for a couple days and freeze the rest. I like cooking that allows me to not cook for a day or two afterwards. Anyways, I've always had this plan for a chicken chili using chicken pieces that have been stewed for super flavour. I finally got around to making it. So, here is the recipe in case you want to try it yourself.

Mexican Chicken Chili
by Skip Chase

Here's a tasty variation on your typical beef chilis.

All ingredient amounts are approximate. The chicken is the most time-consuming so I recommend making extra

6 chicken thighs (bone-in, with skin on)
2 cans of diced or chili-style tomatoes
1 bag of frozen, diced yams
2 cups of frozen corn
1 can black beans
1 can dark red kidney beans
1 green pepper
2 small onions

1 bay leaf
1 packet of taco spice
Tex mex mix
Franks red hot sauce
Black pepper
2 teaspoons of minced garlic
2 pinches of cumin
Whatever else you like in your chili


In a large pot of salted water, boil the chicken thighs until cooked. This takes about 45 min to an hour. Remove chicken from the water to cool. Put 3 - 4 cups of the resulting broth into another pot. I recommend a slow cooker. Add the bay leaf, tex mex, taco mix, garlic and some Franks to the water.

When the chicken is cool enough to handle, remove skin and pull the meat from the bones. Place the meat and a few bones in the slow cooker. Chop the onion and add that, too. Let it simmer on low for a few hours. I do this the day before I want to actually eat the chili.

In another large pot, add the chili ingredients and the chicken. I recommend adding the yams 15-20 minutes before the corn and the peppers because they take longer to cook, but since you should allow three hours or more for simmering, it probably doesn't matter.

Add more spices if you like. Remember, it will get a bit hotter the longer it sits. But as with an chili, the margin for error is pretty large. Let simmer until the yams are soft enough to eat. Serve with tortilla chips and a dollop of sour cream.


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