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TAXPAYERS' CHICKEN CHILI




Source of Recipe


Bon Appétit, 1999


List of Ingredients




6 large chicken breast halves with skin and bones

3 tablespoons vegetable oil
3 large onions, coarsely chopped
6 garlic cloves, minced
1 jalapeño chili, minced
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander
1 28-ounce can crushed tomatoes in purée
2 12-ounce bottles of beer
2 1/2 cups canned low-salt chicken broth

2 15 1/4-ounce cans kidney beans, rinsed, drained

Salsa, crushed tortilla chips, chopped green onions, sour cream and
grated cheddar cheese

Recipe



Arrange chicken in single layer in large skillet. Add enough water to
cover chicken; bring to boil. Reduce heat, cover and simmer gently until
chicken is cooked through, about 12 minutes. Drain chicken; cool
slightly. Remove skin and bones; coarsely shred meat. (Can be made 1 day
ahead. Cover and refrigerate.)

Heat oil in heavy large pot over medium-high heat. Add onions and sauté
until tender, about 10 minutes. Add garlic and jalapeño chili; sauté 1
minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes,
beer and broth. Bring to simmer. Simmer over medium-low heat 1 hour to
blend flavors, stirring occasionally.

Add beans to chili. Simmer uncovered until chili thickens, stirring
occasionally, about 30 minutes. Add shredded chicken. Simmer until
chicken is heated through.

Ladle chili into bowls. Serve with salsa, chips, green onions, sour
cream and cheese.

Serves 10 to 12.