Date: Thu, 29 Nov 2001 09:24:04 -0500
From: Greg Reynolds
Soup Nazi Chicken Chili Recipe (works great with leftover turkey, too)
1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley
1. Sauté the chicken breasts in the olive oil in a large pot over
medium/high heat. Cook the chicken on both side until done -- about 7-10
minutes per side. Cool the chicken until it can be handled. Do not rinse
the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces
back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring
mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir
mixture often so that many of the chicken pieces shred into much smaller
bits. Chili should reduce substantially to thicken and darken (less
orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on
the side for topping the chili, if desired.
(http://www.topsecretrecipes.com)
Makes 4-6 servings.
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