Sunday, November 27, 2011

Chicken-Chili Stew

Every year when the weather turns chilly, I make a batch of this chicken-chili stew.  Actually, I make several batches throughout the fall and winter.

It's hearty and flavorful and healthy!  (Yes, it is!)  The stew is chock full of veggies and lean protein in the form of chicken breast and beans.  It might not be beautiful, but it's delicious!

Although I changed it up a bit, the recipe pretty true to the original...I still have the photocopy (!) of the recipe that my mom must have ripped from a magazine.  (Remember *photocopying and mailing* recipes?!?  Yes, there was a day before the internet.) No magazine name on the photocopy, but it was apparently sent in by a reader named Joan Voan...thank you, Joan!)

Chicken-Chili Stew

olive oil
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium white onion, chopped
1 green bell pepper, diced
2-3 cloves garlic, minced
2 (14 oz) cans stewed tomatoes
1 (15 oz) can pinto beans, drained
2/3 cup salsa (I like On the Border, medium)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt

Pour about 2 tablespoons (just eyeball it) of olive oil into a large dutch oven and heat on medium-high.  Season the chicken with a bit of kosher salt and freshly ground pepper.  Add the chicken in 2 batches and cook, turning occasionally until lightly browned.  (Do not worry about cooking all the way through, it will finish cooking later).  Remove to a plate with a slotted spoon and set aside.

Pour a bit more olive oil to the pan.  Add the onion and bell pepper.  Stir occasionally and cook until the onion begins to become translucent and the peppers are getting soft.

While this is cooking, open the tomatoes and  and chop roughly using kitchen shears right in the can.  Set aside.

Add the garlic and cook, stirring, about 30 seconds.

Add the tomatoes,  beans, salsa, chili powder, cumin and salt.  Bring to a simmer.  Add the chicken and any accumulated juices from the plate.  Cover, reduce heat and simmer about 20 minutes.

Ladle into bowls and serve with any combination of the following:

***
sour cream
cheddar cheese, shredded
avocado
green onion
fresh jalapeno slices
cilantro
Dos Equis Amber (this goes with the chili, not on it.) ;)
***

Chicken-Chili Stew...a must make for chilly evenings!

9 comments:

  1. This looks and sounds amazing. I have never had chicken chili, but I really want to try it! (maybe even use turkey!)

    Blessings!
    Amanda

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  2. What a nice hearty looking dish. Perfect to serve to the after skating or tobagganing crowd (around here anyway :))

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  3. I think I'm going to make a batch of this in the next day or so! It's rainy and icky and this would be perfect.

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  4. Making this one too! I am digging this savory section so much!

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  5. My pot is cooking right now as I write...kitchen smells great with the snow falling outside...perfect night for this...added black beans to it and an additional can of stewed tomatoes...tasted it with a tortilla chip and I am in heaven! Thanks for the great recipe...it is one where each individual taste can be accommodated!

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  6. Oh~my~gee~zee~pee~zee~wee~zee~tee~zee!!!!!!
    I'm in LOVE with this recipe!
    Greg will LOVE!
    And these pictures...PERFECTION!
    Love this SAVORY recipe!
    xoxoxoxo

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  7. I just made this and everyone loved it! Including my one year old!

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  8. WOW! I'm on a juice cast and coming here on my 5th day of no eating ruined it cuz i'm sooo making this tomarrow. What's life without solid foods anyway?!

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  9. I made this for dinner last night, adding in some minced jalapenos!! We thought this was an excellent "chili-stew". Thanks for sharing.

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