Easy Recipe Chicken Fried Rice
Simple Chicken Recipe – Chicken Chili with Beans
When it comes to comfort food, <a href=”http://www.frankernhart.com”>chili</a> with or without beans has to be way up on the list. I remember from grade school every Wednesday a pal and I would order 4 bowls of chili and wolf it down. My appetite for chili hasn’t changed much since then but my hope to be healthy has caused me to rethink and research how chili is made. Changing from beef to chicken isn’t that much of a sacrifice. If you just can’t give up the beef flavor then add a little lean ground round steak in place of the chicken. <p>
The recipe has a couple of items you don’t always see in chili, such as brown sugar and Mexican style chili beans (they have some green chiles). You could use Mexican style refried beans in place of the chili beans. This substitution will give you a thicker and heartier chili.<p>
By all means use this recipe as a starter and add some ingredients of your own. Who knows, you may come up with a chili to enter in a regional chili contest.<p>
Ingredients<p>
1 small onion, chopped <br>
(1) 14 1/2 oz. can diced tomatoes <br>
(1) 15 1/2 oz. can Mexican style chili beans <br>
2 cloves fresh garlic, minced <br>
1 tablespoon chili powder <br>
1 teaspoon ground cumin <br>
1 tablespoon brown sugar<br>
1 teaspoon salt <br>
2 tablespoon extra virgin olive oil <br>
2 tablespoon butter<br>
6 oz.boneless, skinless chicken breast, cut into 1 1/2″ cubes<p>
Instructions:<p>
1 – In a cast iron skillet (Wagner chicken fryer) heat oil on low, saute’ onion until translucent, then add <br>garlic and cook about 1 minute <br>
longer. Note – garlic may taste bitter if cooked longer at this point. <br>
2 – Remove the onion and garlic to a plate and set aside.<br>
3 – Melt the butter in the same skillet, coat the chicken pieceswith chili powder and cumin, then stir-fry about 5 minutes <br>
4 – Add salt and the onion-garlic mixture, then deglaze the pan <br>
by adding the diced tomatoes along with their juice. <br>
5 – Add brown sugar, then chili beans <br>
6 – Bring to a boil, then turn heat down to just below boiling and<br>
simmer for 15 minutes<br>
.7 – Serve over cooked brown rice.<p>
Comments – This is a really great tasting chili!
About the Author
Frank Ernhart, recipe developer trying to make things easier in your kitchen. Visit my website at :http://www.frankernhart.com
Chicken Fried Rice
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