Chicken Chili

* Exported from MasterCook *

Chicken Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned & boned chicken
breasts cut into 1 inch
cubes
2 tablespoons corn oil
4 medium onions -- chopped
2 large green peppers -- coarsly
chopped
3 large garlic cloves minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
salt
pepper
1/2 pound ground round
2 bay leaves
3 tablespoons chili powder
3 cans undrained tomatoes
(1 lb ea)
1 small avocado cut into 1/4 in.
dice
1 cup plain lowfat yogurt
1/3 cup minced fresh cilantro or
italian parsley

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, U
sing OnOff Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Oni
ons, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, Abo
ut 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken,
Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaki
ng Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Coo
k 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spo
on. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., S
tirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours
, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring.
Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado
With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Cent
er Of Each. Top With Diced Avocado And Min!
!
ced Cilantro. Serve Hot.

Busted by Christopher E. Eaves <cea260@airmail.net>


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