New Mexico Chicken Chili
Source of Recipe
Internet
List of Ingredients
3 skinless and boneless chicken breasts, cut lengthwise
One 28-ounce can Italian plum tomatoes, cut into 1-inch pieces (reserve liquid)
1/2 cup defatted chicken broth
1 large yellow onion, chopped
2 Tablespoons garlic, coarsely chopped
2 medium zucchini, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch squares
2 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon oregano
1/8 teaspoon ground allspice
1 cup dark red kidney beans, drained
1 Tablespoon fresh lemon juice
4 Tablespoons chopped parsley
Freshly ground black pepper to taste
Tabasco pepper sauce (about 10 shakes or to taste)
Rice
1 cup plain yogurt (optional)
4 scallions, thinly sliced diagonally (optional)
Recipe
Preheat oven to 375 degrees. Place chicken in a shallow roasting pan and cover with 1/2 cup tomato liquid. Cover with aluminum foil. Bake for 20 to 25 minutes. Discard liquid and cool chicken slightly. Cube chicken into 1-inch pieces; cover and reserve.
In a large, heavy pot, cook broth, onion, and garlic over low heat for 3 minutes, stirring occasionally. Add zucchini and red bell peppers; cook, covered, for 8 minutes. Add tomatoes, remaining tomato liquid, chili powder, cumin, curry powder, oregano, and allspice. Simmer uncovered over low heat for 3 minutes, stirring once. Add chicken, kidney beans, lemon juice, 2 Tablespoons parsley, black pepper, and pepper sauce. Simmer over low heat, uncovered, for 10 to 12 minutes, stirring occasionally. Adjust seasonings. Add remaining parsley.
Cook the rice, and serve the chili piping hot over the rice. Garnish with yogurt and scallions (optional).
Serves: 10.
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