Chicken chili recipe

Chicken Chili recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken chili recipe is a delicious and hearty dish that will warm you up on a chilly day. Packed with tender chicken, beans, and flavorful spices, it's a perfect comfort food option for any occasion. The combination of ingredients creates a satisfying and filling meal that the whole family will love. Whether you're hosting a gathering or simply craving a comforting bowl of chili, this recipe is sure to impress.

Keywords: chicken chili, recipe, hearty, comfort food, flavorful.

Chicken chili recipe details

Chicken chili recipe, recipe Rating: 4.5
Number of votes:99

Ingredients

3 skinless and boneless chicken breasts, cut lengthwise

One 28-ounce can Italian plum tomatoes, cut into 1-inch pieces (reserve liquid)

1/2 cup defatted chicken broth

1 large yellow onion, chopped

2 Tablespoons garlic, coarsely chopped

2 medium zucchini, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch squares

2 Tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons curry powder

1 teaspoon oregano

1/8 teaspoon ground allspice

1 cup dark red kidney beans, drained

1 Tablespoon fresh lemon juice

4 Tablespoons chopped parsley

Freshly ground black pepper to taste

Tabascopepper sauce (about 10 shakes or to taste)

Rice

1 cup plain yogurt (optional)

4 scallions, thinly sliced diagonally (optional)

Instructions:

Preheat oven to 375 degrees. Place chicken in a shallow roasting pan and cover with 1/2 cup tomato liquid. Cover with aluminum foil. Bake for 20 to 25 minutes. Discard liquid and cool chicken slightly. Cube chicken into 1-inch pieces; cover and reserve.

In a large, heavy pot, cook broth, onion, and garlic over low heat for 3 minutes, stirring occasionally. Add zucchini and red bell peppers; cook, covered, for 8 minutes. Add tomatoes, remaining tomato liquid, chili powder, cumin, curry powder, oregano, and allspice. Simmer uncovered over low heat for 3 minutes, stirring once. Add chicken, kidney beans, lemon juice, 2 Tablespoons parsley, black pepper, and pepper sauce. Simmer over low heat, uncovered, for 10 to 12 minutes, stirring occasionally. Adjust seasonings. Add remaining parsley.

Cook the rice, and serve the chili piping hot over the rice. Garnish with yogurt and scallions (optional).

Serves: 10