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Receta The Soup Nazi's Mexican Chicken Chili
by Global Cookbook

The Soup Nazi's Mexican Chicken Chili
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  Raciónes: 4

Ingredientes

  • 1 lb chicken breast fillets - (4 fillets)
  • 1 Tbsp. extra virgin olive oil
  • 10 c. water
  • 2 c. chicken stock
  • 1/2 c. tomato sauce
  • 1 x potato peeled, minced
  • 1 sm onion diced
  • 1 c. frzn yellow corn
  • 1/2 x carrot sliced
  • 1 x celery stalk diced
  • 1 c. canned diced tomatoes
  • 1 can red kidney beans - (15 ounce) plus liquid
  • 1/4 c. diced canned pimento
  • 1 x jalapeno diced
  • 1/4 c. minced fresh Italian parsley
  • 1 x garlic clove chopped
  • 1 1/2 tsp chili pwdr
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1 dsh cayenne pepper
  • 1 dsh basil
  • 1 dsh oregano
  •     Lowfat sour cream
  • 1 pch minced fresh Italian parsley

Direcciones

  1. Saute/fry the chicken breasts in the extra virgin olive oil in a large pot over medium-high heat. Cook the chicken on both side till done - about 7 to 10 min per side. Cold the chicken till it can be handled. Don't rinse the pot.
  2. Shred the chicken by hand into bite-sizes pcs and place the pcs back into the pot. Add in the remaining ingredients to the pot and turn heat to high. Bring mix to a boil, then reduce heat and simmer for 4 to 5 hrs. Stir mix often so which many of the chicken pcs shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  3. Combine some minced Italian parsley with lowfat sour cream and serve it on the side for topping the chili, if you like.
  4. This recipe yields 4 to 6 servings.