Behind the Recipes
Spicy Chicken Chili by Calvin Pace
Makes 4 servings
INGREDIENTS:
2 tbsp. vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
1 lb. boneless chicken thighs, cut into strips
4 tbsp. chili powder
3 tbsp. smoked paprika
1 tsp. salt
3 jalapeño peppers seeds removed and chopped
1 1/2 cups crushed tomatoes with juice
1/2 tsp. black pepper
1 8 oz. can pinto beans
2 1/2 cups low sodium chicken broth
1 tbsp. cumin
PREPARATION:
1. In a large skillet over medium heat, heat the oil then add the onion and garlic. Cook until tender.
2. Increase the heat to high and add the chicken strips to the pan. Cook until chicken is cooked through and no pink remains inside (about 4 minutes).
3. When the chicken is cooked, add the dry ingredients, jalapeños, tomatoes and chicken broth.
4. Bring to a boil then reduce heat and let simmer for 35 minutes, uncovered.
5. If desired, serve with sour cream and cilantro for garnish.
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