What?? More chili? Chicken chili

What can I say, the weather has been so dreary, it's as if we've moved to Seattle. Anyway, when WSH went to get supplies for the beef chili the other day he also picked up the goods for chicken chili. I took that as a hint. This is exactly the same as the beef recipe excpt it uses chicken instead, and rather than tomatoes, canned chilis, and instead of black beans you use white, and you also use chicekn stock but other than that, it's exactly the same! Actually the onions, jalapenos, garlic and cumin are the only shared ingredients. Missing from the mise en place photo is the minced garlic, lets just pretend it's hiding under the onions.

Start by sauteeing the onions and jalapenos in some olive oil about 5 min. Add garlic during the last 40 seconds. Remove from pan and set aside. Next brown your chicken chunks in batches and once finished, set aside.

Add chicken stock to the pan and deglaze. Add cumin to taste. Add back chicken chunks and sauteed onion mixture along with the canned chilis (or pickled jalapenos and juice) and cook on a slow simmer until chicken is tender. Add beans drained or undrained depending on if your chili consistency is the desired thickness. Cook until beans are warmed through- another 15 min at least. Serve topped with any or all of these goodies: cheese, sour cream, chopped scallions.

Chicken Chili

2-3 boneless skinless chicken breasts cut into spoon sized chunks, seasoned with salt and pepper

2-3 cloves garlic, minced

2-3 jalapenos, ribs and seeds removed and diced

1 1/2 c chopped onion

2 tsp cumin

1.5 - 2 c chicken stock

1 small can green chilis  (alternatively I have used pickled sliced jalapenos, just a few, with 2 T of the liquid in the jar)

2 cans white beans, either Great Northern or Navy.

some olive oil                                                               Serves 4-5

See you soon