Chicken Chili Recipe
Ingredients
10 Washington fryer thighs, skinned, boned, cut into 1-inch cubes
1/4 c. salad oil
2 large onions, chopped
3 small green peppers, seeded and chopped OR equivalent in pepper flakes
2 cloves garlic, minced
1/4 c. grated sharp Cheddar cheese
1 T. chili powder
1 1/2 t. dried oregano
1 1/2 t. ground cumin seed
1 t. MSG
1/2 t. salt
1/8 t. black pepper
1 can (28 oz.) peeled tomatoes and liquid
Directions
Heat oil in fry pan over medium heat.
Add chicken cubes and brown on all sides.
Add onions, green pepper, garlic, chili powder, cumin, oregano, MSG, salt and pepper.
Stir to blend ingredients.
Add peeled tomatoes with liquid.
Cover and simmer on low heat about 45 minutes or until fork can be inserted in chicken with ease.
Uncover and simmer until most of the liquid is evaporated and mixture is thick.
Spoon in serving dish and top with grated cheddar cheese.
Serve in bowls over hot cooked red beans, rice or both for a south-of-the-border touch.
Add chicken cubes and brown on all sides.
Add onions, green pepper, garlic, chili powder, cumin, oregano, MSG, salt and pepper.
Stir to blend ingredients.
Add peeled tomatoes with liquid.
Cover and simmer on low heat about 45 minutes or until fork can be inserted in chicken with ease.
Uncover and simmer until most of the liquid is evaporated and mixture is thick.
Spoon in serving dish and top with grated cheddar cheese.
Serve in bowls over hot cooked red beans, rice or both for a south-of-the-border touch.
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