Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs.

Recipe by Food & Wine January 1997

Gallery

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

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  • Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

  • Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

  • Menu Suggestions: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

  • Wine Recommendation: A red wine with plenty of acidity is best suited to the spice and heat here. Look for a sangiovese from California or a dolcetto from the Piedmont region of Italy.

Source

Quick From Scratch Chicken

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