Friday, 12 July 2013

Fresh Chicken Chili

Fresh Chicken Chili


about 12 oz chicken breast or cutlets, cut into small bite sized pieces.
1 pound fresh tomatoes, small dice
1 can black beans, drained
2 small bell peppers, small dice
2 medium stalks of celery, small dice
2 Tablespoons Olive Oil
1 medium onion, minced
3 large cloves Garlic, minced
3 oz tomato paste (about 1/2 of a 6 oz can)
1 teaspoon of sea salt, or more to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon paprika
1 cup of water

Heat a large pan, add oil, minced onions and garlic. Cook until transluscent.
Add chicken, cook until chicken it becomes white on the outside. Add fresh tomatoes, tomato paste, water, ground cumin, dried oregano, chili powder, paprika and salt. Stir to combine well, then allow to come to simmer. Cook for about 2 minutes.
Add black beans, celery, and bell peppers. Stir to combine well. If it's too thick, add a little more water.
Bring to a boil, then immediately lower heat and bring to a low simmer.
Continue simmering the chili for about 20-30 minutes, stirring occasionally, for the flavors to combine.
Keep cooking the chili till it becomes your desired consistency.

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