Rachel Ray's Fiery Chicken Chili
I shared this a few years ago, but it is worth the repeat.
I had never heard of 'chipotle in adobo' before I came across this recipe,
now I make sure it's always in the pantry.
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 4 cloves garlic, thinly sliced
- 4 teaspoons dried oregano
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
- 3 pounds skinless, boneless chicken thighs, thinly sliced
- 2 28 ounce cans diced tomatoes with their juice
- 3 15 1/2 ounce cans pinto beans, rinsed
- Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream, for serving
****I use 1 can petite diced and one can crushed tomatoes, and black beans (no pinto)
- In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tablespoon adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.
- Add more adobo sauce to taste, serve with avocados, cilantro, cheese, scallions and sour cream - I know this will become one of your favorites too!
I recently picked up several stems of pussy-willow at Whole Foods - they and Trader Joe's have the bestest flowers! These are sweet arrangements, I know you can do it!
Contact Moore Designs to help you create a beautiful home.
E-design services available.