Saturday, April 29, 2017

Chicken Chili



  • 6 chicken thighs or 3 large chicken breast
  • 5 C. water
  • 1 T. bacon grease
  • 1 med. onion, chopped
  • 1/2 C. red or green bell pepper, diced
  • 2, 10 oz cans petite diced tomatoes with green chilies
  • 6 oz. tomato paste
  • 15.5 oz. can chili beans
  • 2, 16 oz. cans kidney beans, drained
  • 1 T. chili powder
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1 C. frozen whole kernel corn
  • salt to taste


How to Make It

  • Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside. In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I had cornbread with ours.
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