Can't help myself--the cooling nights have sparked my interest in comfort food. And, there's always cilantro left after a recipe and this time I decided to find a way to use it.
CHICKEN CHILI
adapted from Bon Appetit January 1994
[4 Servings]
3 cups Chicken stock
1 medium Onion, chopped
1 lrg Sweet red pepper, chopped
1-4 oz can Green chilies, drained
4 cloves Garlic, crushed and chopped
2 T Chili powder
1-15 oz can Cannellini beans, drained
3 - 4 Boneless chicken breast halves cut into 1/2 inch pieces
1/2 cups Cilantro, chopped
1/4 cup Red onion, diced
1. Saute onions, red pepper pieces, and garlic in olive oil until softened.
2. Add chopped green chilies and continue to saute.
3. Stir in chili powder until veggies are coated.
4. Pour in chicken stock and bring to a medium simmer.
5. Add chicken breast pieces, stir and continue to simmer until chicken is almost cooked.
6. Stir in cannellini beans and continue to simmer about 10 minutes.
7. Stir in red onions and cilantro. Simmer 5 minutes more.
Top with sliced green onions, sour cream, and/or grated cheese and serve.
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