Mexican chicken chili

Ingredients

2 tablespoons extra-virgin olive oil
1 onions, chopped
2 cloves garlic, thinly sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoons salt
1/2 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
1 1/2 pounds skinless, boneless chicken thighs, thinly sliced
One 28-ounce cans diced tomatoes with their juice
One 15.5-ounce cans pinto beans (Can be 2 Cans)
One 15 ounce can black beans

Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream, for serving

Easy

Directions

1. 1. 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.

2. Add more adobo sauce to taste. serve the remaining chili with avocados, cilantro, cheese, scallions and sour cream.

main courses December 28, 2011 18:16

Author Rachael Ray