Supervixens Kitchen: Chicken Chili

It’s been a cold, snowy weekend here at Supervixen Central, so I made a big batch of Chicken Chili.  It hit the spot.  The recipe follows. 

A great culinary discovery I made this weekend: the new dark-chocolate M&Ms are really very good!

 

Advice to Supervixens who like to cook: get this pot, it’s the best – the Le Creuset 7 1/2-quart bouillabaisse pot.  It’s pricey but well worth it.  I have yet to make bouillabaisse in mine, but I use it for all my soups, stews and chilis.  I really like the shape.  It’s a lot easier to cook stuff in than the normal “Dutch oven” shape.

Supervixens Chicken Chili

This makes a robust, very spicy chili.  Adjust the spices if you prefer your chili mild.

3 large chicken breasts, split (6 halves)

Rub with olive oil and sprinkle with salt and pepper (or Spicy Adobo seasoning, if you have it).  Roast at 375 degrees for 1 hour or until cooked through.  Allow to cool.  Remove meat from bones and shred into bite-size pieces.

4 cups chopped onion

4 Tablespoons canola oil

Fry onion in oil in large heavy-bottomed pot (preferably your bouillabaisse pot!) until onion is soft and translucent but not browned.  Add:

2 cubanelle (Italian sweet) peppers, cored, seeded and diced

2 orange bell peppers, cored, seeded and diced

2 celery stalks, chopped

3 small carrots, chopped

6 cloves garlic, smashed and minced

Cook until softened. 

In small bowl, mix together until blended:

2 teaspoons Kosher or sea salt

2 Tablespoons cumin

4 Tablespoons chili powder

2 teaspoons dried oregano

1 Tablespoon hot paprika

3 Tablespoons corn meal

Sprinkle over onion-vegetable mixture in pot.  Mix thoroughly and cook for a few minutes until the aroma of the spices is released.  Be careful not to burn, as the spice mixture will stick to the pan.

Add:

2 cups chicken broth

1 12-ounce bottle Dos Equis amber beer

1 28-ounce can plum tomatoes, drained and crushed

2 7-ounce cans chopped green chiles, with liquid

2 cups corn kernels

The cooked chicken meat

Stir and bring to a boil.  Lower heat and cook at a simmer for 1 hour.

Add:

2 15.5-ounce cans kidney beans (I used “roman” beans, the pink-striped kind), drained

1 handful fresh parsley, rinsed, dried and finely chopped

1 handful fresh cilantro, rinsed, dried and finely chopped

Stir gently until blended.  Heat through.

Remove from heat.  Allow to cool and then refrigerate overnight.

Serve garnished with grated sharp cheddar cheese, a dollop of sour cream, and chopped scallions or chives.

— H.R.H. Supervixen