Wednesday, August 22, 2012

Creamy Chicken Chili

Well, I'm not sure why it's called that because it's not very creamy (or Gary wouldn't eat it) and there are more peppers than chili in it but I guess Chicken Peppers would sound dumb. ANYWAY, I have to credit Juli from for this glorious meal. I've made it twice now and I could have sworn that I had already posted it but nope, I hadn't. I can tell you though that even if you forget to add all the spices in, it's still delicious... but who does that right?

So let's start! You're going to need:

2 lbs chicken, diced into 1 inch cubes
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1-2 jalapenos, seeded and minced
1 clove of garlic, minced *
1.5 cups chicken broth
1/2 cup coconut milk
1 (4 oz) can green chiles (diced makes life easier :D)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon oregano
1/4 teaspoon cumin **
1/4 teaspoon white pepper
1/8 teaspoon ground red pepper

You're going to want to use a pot (instead of a sauce pan) for this. It's pretty much a soup. Put it over medium heat and add your olive oil and minced garlic.

Once you can start smelling the garlic, add your chicken in. Mix it around a few times to make sure it's cooked on all sides.

Once the chicken is about half way cooked through, add in all the peppers, jalapenos, onions and green chilis.  Mix it up really good and let it cook for 3 minutes.

Add in your chicken broth, coconut milk and all of your spices... YEAH! Don't forget the spices! <.<

Stir it all up... cover and let simmer for about 7 minutes.

Enjoy!! (be careful, it's um... super hot and you might burn your mouth!)

* I used about 4, we love garlic
** I didn't use the cumin. We both hate cumin.

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