Tuesday, April 21, 2009

Chicken Chili

I've mentioned before that I love being able to create something new out of leftovers, and my latest creation was supremely satisfying. I added pantry items to my leftovers for two hearty and delicious servings of chicken chili, all cooked up in less than an hour (most of the time allotted to simmering on the stove). No pictures (ate it too fast) but here's the basic recipe:

3 very ripe tomatoes, diced with juices saved
1/2 green pepper, diced
1/2 onion, diced
3 cloves garlic, minced
1 can beans (pinto, black, kidney - doesn't matter), rinsed
-- save about 1/2 can liquid
-- mash 1/4 can beans and leave the rest whole
couple handfuls frozen corn
1 cooked chicken thigh or breast, shredded with skin removed
chopped parsley or cilantro
taco seasoning (mixture of cumin, paprika, oregano, garlic powder, chili powder, and red pepper flakes)
salt and pepper
olive oil

In a large saute pan over medium heat, sweat onions 5 minutes or until translucent and tender. Add green pepper and garlic, cook for another few minutes, then add tomatoes with juice, whole and mashed beans, bean liquid, and corn. Season with taco seasoning, salt, and pepper to taste. Lower heat and let simmer for 15 minutes, stirring occasionally. Add chicken and parsley, let warm through, then remove from heat. Serve with shredded cheese and sour cream as desired.

No comments: