Monday, June 8, 2009

Chicken chili (slow cooker style)

I experiment with lots of foods but this recipe is a staple. I've made it (and enjoyed it) enough times that I don't need a recipe to read anymore. It's an easy, fool-proof meal that will satisfy.

You'll need:
2 tbsp vegetable oil
8 boneless skinless chicken thighs chopped into bite-sized chunks (or about the same amount chicken breast)
1 onion, chopped
3 cloves garlic, minced
2 tsp ground coriander (or more if you like it, some hate coriander so leave it out if you must. Coriander is also called cilantro)
1-1/2 tsp ground cumin (or more...it's yummy!)
1 tsp chipotle chili powder (I use chipotle hot sauce)
1/4 tsp each salt and pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed (also works with 1 can chickpeas)
2 cans (each 4-1/2 oz/127 mL) chopped green chilies
2 tbsp all-purpose flour
1/3 cup chopped fresh coriander (see coriander note above. Parsley works too)
2 tbsp lime juice (about one lime)
2 cups water

What to do:
In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Don't miss this step because browning really helps the flavour. Transfer to slow cooker.

Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; add water and stir through. Cover and cook on low for 5 or six hours.

In small bowl, whisk flour with 3 tbsp water; stir into slow cooker. Cover and cook on high for 15 minutes or until thickened (may need to go on stove for this step. The thickening is aided by boiling.)

Stir in coriander (or parsley) and lime juice. Serve with bread for dipping and sour cream or thick yogurt. Add some dried chili flakes or more chipotle or other hot sauce if you want more zing

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