Turn chicken thighs into a delicious chicken chili with cloves, chili powder, cumin seed, green chilies and chicken stock.
For a chunky chili that hits the spot, try this Chicken Chili Recipe.
Easy Chicken Recipes for Any Time, Any Occasion
5 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
1 medium sweet onion, chopped
3 cloves garlic, minced
1 large red bell pepper, diced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 can (10 ounces) whole tomatoes and green chilies, crushed
2 cans (one 15 ounces and one 8 ounces) tomato sauce
1 can (12 ounces) beer, or 12 ounces chicken stock
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (15 ounces each) black beans, with liquid
1 cup baby corn, optional
1/3 cup pitted, sliced ripe olives
2 teaspoons minced cilantro leaves, optional
1/2 cup grated cheddar cheese
In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté for about 4 minutes each side, or until no longer pink. Remove chicken from pot; wipe pot dry.
Heat remaining oil in pot. Add and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer, and salt and pepper. Add chicken back to pot.
Cover and simmer over low heat for 20 minutes.
Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese. Yields 6 servings.
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