Chicken Chili
Ingredients| 1 lb skinned & boned chicken 1 breasts cut into 1 inch 1 cubes 2 tbsp corn oil 4 medium onions, chopped 2 large green peppers, coarsly 1 chopped 3 large garlic cloves minced 1 tsp cumin 1 tsp oregano 1/2 tsp thyme 1 salt 1 pepper 1/2 lb ground round 2 bay leaves 3 tbsp chili powder 3 can undrained tomatoes 1 (1 lb ea) 1 small avocado cut into 1/4 in. 1 dice 1 cup plain lowfat yogurt 1/3 cup minced fresh cilantro or 1 italian parsley |
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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.
Servings:
8
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* cut into bite size strips ** 9 oz boned skinless chicken breast halves, cut into bite sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10 12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir fry for 2 minutes (Upload by user)
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