Chicken And Chili Recipe
Ingredients
| 4 skinned and boned chicken thighs | ||
| All purpose flour | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1 large yellow onion, finelychopped | ||
| Garlic | 3 Clove (5gm), minced | |
| Water | 1/4 Cup (16 tbs) | |
| Chili powder | 2 1/2 Tablespoon | |
| Ground cumin | 3/4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Chopped tomatoes | 1 Can (10oz) | |
| 1 cup cooked red kidney beans | ||
| Lime juice | 1 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.
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.
Chef
