Three-Pepper Chicken Chilli

admin June 17, 2010 0

Ingredients

4 tablespoons vegetable oil
2 pounds chicken breast meat, finely diced
4 tablespoons flour
1 cup diced onion
1/2 cup diced celery
1 cup peeled and diced carrot
1 cup peeled and diced turnip
1 red bell pepper, seeds removed and diced
1 jalapeno pepper, seeds removed and diced
3 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon ground coriander
1 cup dry white wine
3 tablespoons pomegranate or blackstrap molasses
1/2 cup apple cider
1x28 ounce tin diced tomatoes
1x19 ounce tin white kidney beans, drained and rinsed
1/2 cup chicken stock
2 bay leaves
2 tablespoons white wine vinegar
salt
dash ground cinnamon, optional
dash ground Szechuan pepper (or ground white pepper)

Method

Heat a large, heavy-bottomed pot over medium-high heat and add 2 Tbsp oil. Toss diced chicken in flour and add to pot, searing until lightly browned. Remove chicken from pot and reduce heat to medium. Add remaining 2 Tbsp oil, onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.
Add red pepper, jalapeno and garlic and sauté 1 minute more. Add white wine and molasses and bring to a simmer. Add the chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves. Cover chili and simmer for about 45 minutes, until vegetables are tender and chicken is cooked through. Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.
Serve over cooked white or brown rice.

Simple but delicious. Mexican cooking at it’s best.

Cooking time (duration): 30

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

My rating:5 stars: ★★★★★

TAGS » Chilli, Mexican

POSTED IN » Meals, Mexican

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