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Receta John's Chicken Chili
by Global Cookbook

John's Chicken Chili
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  Raciónes: 8

Ingredientes

  • 3 x ancho chiles
  • 1 Tbsp. cumin seeds
  • 2 c. chicken stock or possibly broth
  • 2 x chipotle chiles in adobo sauce
  • 1/4 c. extra virgin olive oil
  • 1 lrg onion cut 1/4" dice
  • 4 med garlic cloves chopped
  • 1 1/2 lb boneless skinless chicken thighs cut 1" chunks
  • 1 Tbsp. dry Mexican oregano
  • 2 tsp dry epazote
  • 1/2 tsp grnd chipotle chiles
  • 3 can kidney beans - (15 ounce ea) liquid removed
  • 1 can diced tomatoes - (15 ounce) Freshly-grated Monterey Jack cheese (optional) Diced red onion (optional) Fresh cilantro leaves (optional) Lowfat sour cream (optional) Diced avocado (optional)
  • 8 x corn tortillas cut 1" strips

Direcciones

  1. Heat a medium skillet over medium heat. Add in ancho chiles, and toast till fragrant and beginning to blacken. Remove from skillet, and let stand till cold sufficient to handle. Add in cumin seeds to skillet, and toast, shaking skillet constantly, till fragrant, about 3 min. Transfer to a spice grinder, and grind till fine. Set aside.
  2. Tear ancho chiles into pcs, and place in the jar of a blender. Add in chicken stock and chipotles in adobo sauce. Puree, and set aside.
  3. Heat oil in a large Dutch oven over medium heat. Add in onion and garlic and cook, stirring occasionally, till translucent/soft, about 3 min. Add in chicken and cook, stirring, till the exterior turns white, about 5 min. Add in the reserved cumin, the oregano, epazote, and grnd chipotle; cook 5 min more.
  4. Stir in the stock mix, beans, and tomatoes. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, till flavors have married and liquid is thickened and reduced, about 40 min.
  5. Make the Tortilla Strips: Preheat oven to 375 degrees. Spread tortilla strips in a single layer on a baking sheet. Bake till crisp and just beginning to turn golden brown, 5 - 10 min. Remove from oven, and let stand till cold. Will keep, in an airtight container at room temperature, for up to 2 days. (
  6. Makes about 40)
  7. Serve chili immediately when done. Pass cheese, onion, cilantro, lowfat sour cream, avocado, and tortilla strips on the side.
  8. This recipe yields 8 servings.