Orange and Raisin Chicken Chili
Source of Recipe
the web
List of Ingredients
1/4 cup olive oil
2 lb boneless skinless chicken breasts cut crosswise into 1/2-inch-wide strips
salt
white pepper freshly ground
2 med -size onions coarsely chopped
2 med -size garlic cloves finely chopped
4 x fresh green anaheim chiles halved, stemmed, seeded and cut crosswise into thin julienne strips
2 x fresh green ancho chiles quartered, stemmed, seeded and cut crosswise into thin julienne strips
1 x 28-oz. can whole tomatoes
1 cup orange juice
1/3 cup seedless golden raisins
1 tbl dried leaf oregano
1 1/2 tsp dried leaf thyme
1 tsp sugar
3/4 tsp dried rosemary
3/4 tsp dried red chile flakes
Recipe
In a medium-size saucepan, heat oil over high heat. Season chicken lightly with salt and white pepper and saute until evenly golden brown, about 5 minutes. Remove from skillet with a metal spatula or slotted spoon, and pour off all but about 2 tablespoons of oil. Reduce heat to medium and saute onions, garlic and chiles until onions are transparent, 3 to 5 minutes. Add tomatoes, breaking them up coarsely with your fingers, and remaining ingredients, along with 3/4 teaspoon each of salt and white pepper; increase heat and bring to a boil. Reduce heat to low, return chicken to skillet and simmer, stirring frequently, until chili is thick, 15 to 20 minutes.
Makes 4 to 6 servings.
NOTES : Fresh-squeezed orange juice and golden raisins beguilingly combine with the moderate spice of chili to give this dish a tangy-sweet edge that is especially good accompanied by black beans or white rice and Orange & Red Onion Pico de Gallo.
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