Photo by: dainee
Mexican Chilli Chicken
Food Ingredients:
1 kg Chicken breast 1 tablespoon Olive oil 10 cups Water 2 cups Chicken stock 1/2 cup Tomato sauce 1 Potato, cubed 2 lrg Onion 1 cup Corn, frozen 1 Carrot, chopped 1 Celery, stalk 1 lrg can Kidney beans 1 medium Red chili 1/4 cup Parsley, chopped 1 clv garlic 1 1/2 teaspoons Chili powder 1 teaspoon Cumin 1/4 teaspoon Salt 1 dsh Cayenne pepper 1 dsh Basil 1 dsh Oregano
Recipe preparation:
1 1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done – about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. 2 2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. 3 3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. 4 4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Recipe source: Foodista recipe
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