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| RECIPE FOR CHICKEN CHILI |
Title: Chicken Chili
Category: Chili Chicken -game
Serves: 8
Ingredients:
| 1.00 | lb | Skinned & Boned Chicken | | | Breasts Cut Into 1 Inch | | | Cubes | | 2.00 | tb | Corn Oil | | 4.00 | md | Onions, Chopped | | 2.00 | lg | Green Peppers, Coarsly | | | Chopped | | 3.00 | lg | Garlic Cloves Minced | | 1.00 | ts | Cumin | | 1.00 | ts | Oregano | | 0.50 | ts | Thyme | | | Salt | | | Pepper | | 0.50 | lb | Ground Round | | 2.00 | | Bay Leaves | | 3.00 | tb | Chili Powder | | 3.00 | cn | Undrained Tomatoes | | | (1 lb ea) | | 1.00 | sm | Avocado Cut Into 1/4 in. | | | Dice | | 1.00 | c | Plain Lowfat Yogurt | | 0.33 | c | Minced Fresh Cilantro OR | | | Italian Parsley |
Instructions:
Wrap Chicken & Freeze Until Firm, But Not Solid.
Grind Coarsely in Processor, Using OnOff Turns.
Heat Oil in Large Dutch Oven Over Medium-High Heat.
Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min.
Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min.
Add Chicken, Ground Round & Bay Leaves.
Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
Add Chili Powder.
Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
Add Tomatoes, Breaking Up Large Pieces With A Spoon.
Mix in Tomato Paste, Salt & Pepper.
Reduce Heat, Cover & Simmer 45 Min.
, Stirring Occasionally.
Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring.
Adjust Seasoning.
(Can Be Prepared 1 Day Ahead & Refrigerated.
) Sprinkle Avocado With Lemon Juice.
Ladle Chili Into Large Soup Bowls.
Spoon 2 T.
Yogurt in Center Of Each.
Top With Diced Avocado And Minced Cilantro.
Serve Hot.
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