Mexican Style Chicken Chili

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

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