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Receta Cali Florida Chili
by Global Cookbook

Cali Florida Chili
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Ingredientes

  • 1 tsp crushed mixed peppercorns, divided
  • 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
  • 4 c. sliced plum tomatoes
  • 1 c. diced sun-dry tomatoes (not in oil)
  • 1 c. Zinfandel Or possibly dry red wine Or possibly reduced-sodium chicken broth
  • 2 x dry California chilies, minced
  • 4 tsp chili pwdr
  • 1 x avocado, minced
  • 2 Tbsp. sunflower seeds, toasted Salt, to taste
  • 6 Tbsp. finely minced fresh purple basil

Direcciones

  1. Sprinkle 1/2 tsp. peppercorns in a medium non-stick skillet; add in chicken and saute/fry till pcs are lightly browned.
  2. Combine fresh and dry tomatoes, wine, chilies, and chili pwdr in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 min. Uncover and simmer till slightly thickened, about 5 min.
  3. Stir in avocado, sunflower seeds, and remaining 1/2 tsp. peppercorns.
  4. Season to taste with salt. Spoon into bowl; sprinkle with basil.