Chicken And Chili Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 4 skinned and boned chicken thighs
 All purpose flour3 Tablespoon
 Olive oil1 Tablespoon
 1 large yellow onion, finelychopped
 Garlic3 Clove (5gm), minced
 Water1/4 Cup (16 tbs)
 Chili powder2 1/2 Tablespoon
 Ground cumin3/4 Teaspoon
 Dried oregano1/2 Teaspoon, crumbled
 Chopped tomatoes1 Can (10oz)
 1 cup cooked red kidney beans
 Lime juice1 Tablespoon

Directions

1 Dredge the chicken in the flour, shakingoffany excess.In a large heavy saucepan or 4-quart Dutch oven, heat the oil over moderately high heat.
Add the chicken and saute for about 3 minutes on each side or until golden brown.
Transfer the chicken to a bowl.
2 Reduce the heat to low, add the onion and garlic, and cook, stirring frequently, for 5 minutes.
Add the water, then cook, uncovered, stirring occasionally, for 5 minutes oruntil theonion istender.
Stir in the chili powder, cumin, and oregano; cook for 1 minute.
3 Stir in the tomatoes, beans, and chicken and bring to a boil over moderate heat.
Lowerthe heat, cover, and simmer for 20 minutes or until the juices run clear when the chicken is pricked with a fork.
Stir in the lime juice.
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