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Habanero Calypso Chicken Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


An exciting, extremely hot combination of chicken, habaneros, fresh ginger, and sweet red peppers, this dish is not for the timid. It's seasoned with citrus and tossed with pineapple for extra flavor.


List of Ingredients




1 - 2 dried habanero chiles


1 cup boiling water


1 tablespoon vegetable oil


2 pounds (about 7 pieces) skinless chicken thighs or skinless chicken breasts (see note)


2 garlic cloves, minced


1 teaspoon grated fresh ginger


1/2 teaspoon ground allspice


3 cups pineapple-orange juice


1 14-1/2-ounce can chicken broth (not condensed)


2 cups chopped red bell pepper


1/2 teaspoon ground cumin


1 8-ounce can pineapple tidbits, well drained



Recipe



Place habanero chile in a bowl, cover with boiling water, and let stand for 20 minutes to rehydrate.

While chile is soaking, place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add half the chicken, brown, and transfer to a plate. Repeat with remaining chicken. Add garlic and ginger to any pan drippings and cook for 30 seconds. Add allspice, juice, and broth, remove dutch oven from heat, and set aside.

Remove chile from water (reserve water). Wear rubber or plastic gloves while handling chile. Remove stems, seeds, and membranes and place chile and chile water in a blender. Blend until smooth (2 - 3 minutes). Add paste to dutch oven, bring to a boil over medium-high heat, scraping bottom and sides of pot, and add chicken pieces and any accumulated juices. Return to a boil, reduce heat, cover tightly, and simmer for 45 minutes.

Remove chicken and set aside to cool slightly. Add bell pepper to dutch oven and cook, uncovered, for 12 minutes. While peppers are cooking, remove bones from chicken and cut meat into 1/2-inch pieces. Remove dutch oven from heat and add chicken, cumin, and pineapple. Let stand, uncovered, for 10 minutes before serving. Reheat over low heat.



SUGGESTED GARNISH: Thinly sliced pineapple and fresh mint leaves.
Cook's Note: This chili will be heart healthy if skinless chicken breasts are substituted for the thighs. Cook for only 35 - 40 minutes.



Makes about 4 cups