Chili de Pollo Rojas

This recipe is a personal creation... and the kids LOVED it! Chili de Pollo Rojas is basically Red Chicken Chili. This has a wonderful flavor and makes plenty for left overs. It can be adapted and tossed in a crock-pot for the day or overnight and served at a tailgate, or it can be used as a gourmet comfort food to entertain on a cold and rainy day. I love this recipe because of the spices used and the smell it illuminates throughout the house. It is also an easy recipe that can be adapted for those who are also vegetarian.

Prep Time: 15 minutes, Cook Time: 35min minimum, up to an hour for best results.

Ingredients:

2 medium raw chicken breasts, cleaned. (for vegetarian option: substitute with yellow and zucchini squash, mushrooms, or any hearty veggie of choice or firm tofu- saute with same directions as chicken)

1 28 oz. can of petite diced tomatoes.

1 4oz. can of tomato paste.

40 oz. of water (may replace with stock or broth if desired)

1 cup red wine (any decent semi dry red or white will work)

1 small onion diced

1 small green pepper diced

1 C. sweet corn

1 can kidney beans (or any legume of choice)- optional

1 Tbsp of chopped garlic (about 3 lg cloves)

1 tsp. of dried thyme

1 Tbsp of smoked paprika

3 Tbsp of chili powder

1 Tbsp of cumin

2 Tbsp of kosher salt

1 large bay leaf

Fresh ground pepper to taste.

vegetable or olive oil as needed.

Toppings as desired for dressing chili and eating.

Tools:

Tongs (2)

Large skillet

Large stew or soup pot

clean plates (2)

cutting board

Sharp knife for chopping

Two forks for shredding chicken

Instructions:
These two preparations can be done simultaneously. The chicken can be cooking while the soup portion is being prepared.

Chicken prep (Tofu/veggies)-
1)Place skillet over medium high heat, oil pan as needed.
2)Mix all the seasoning and herbs (except Bay) together in a bowl.
3)Clean, rinse, and pat chicken breasts clean and place on a clean surface.
4)Lightly sprinkle some of the seasoning mix on the chicken on both sides.
5)Place chicken in hot skillet and let sear for 3-4 minutes on med-high heat, flip chicken and sear for an additional 3-4 minutes. Turn heat down to medium and let cook through (about 10-12 minutes total depending on thickness of chicken breast.
6)Once chicken is cooked through place on a clean platter and let rest for 5 minutes.
7)Chop, Shred, or slice chicken into desired bite size chunks.

Chili prep-
1)Add 1-2 Tbsp of oil to pot over medium heat.
2)Add chopped onion, green pepper, and garlic to pot. Saute until onions are translucent
3)Add Corn and beans to pot and mix well.
4)Add spice mixture to veggies and saute for about 2 minutes to let veggies absorb flavor.
5)Add Bay leaf.
6)Add tomatoes, tomato paste, water, and wine.
7)Stir well and heat to a slow boil, then simmer approx. 10 minutes.
8)Add prepared and cut chicken to the recipe and stir well.
9)Cook on med-low heat for an additional 10 minutes.
10)Taste for seasoning. Add extra seasoning as needed to taste.

Tips: the longer this recipe stew together, the better the flavors mix. This chili requires no thickening agent as the starch from the vegetables and beans add the perfect amount of starch to thicken as it cooks and reduces.