Mexican Chicken Chili
By Grant_C
1 Picture
Ingredients
- 1 pound chicken
- 10 cups water
- 2 cups chicken stock
- 1/2 cup tomato sauce
- 1 potato
- 1 small onion
- 1 cup corn
- 1/2 carrot,
- 1 celery stalk
- 1 cup diced tomatoes
- 15oz red kidney beans
- 1/4 cup pimento
- 1 jalapeno
- 1/4 cup parsley
- 1 garlic
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
- cayenne,basil, oregano
Details
Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
1. Sauté the chicken breasts in the olive oil in a large pot. Cook the chicken on both side until done, Do not rinse the pot.
2. Shred the chicken
3. Add the remaining ingredients to the pot. Bring mixture to a boil, reduce and simmer for 4-5 hours. Stir often so chicken shreds smaller. Chili will reduce to thicken and darken ( brown) when done.
On the side Sour cream = Pinch chopped Italian parsley
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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