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| © 2009 Jan Galbraith |
I don't know about the rest of you but this winter has been one of the coldest- so much so that I have been in the comfort of my home more then I would like which for many people that translate into weight gain which I can not afford (the impending Bikini season is upon us!). So while I am in my winter phrase I want to eat smart and eating smart my friends means the standard of my culinary delights: GOYA. From the yellow rice to the delish side dishes GOYA products are flavorful and does not compromise my waistline. So this winter I will shake off the final chill of winter with a hearty chicken chili surrounded by fiber filled treats that will not sacrifice my physique.
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| GOYA® While I am indoors hiding from the horrible winter season I am watching Bravo and indulging and being mindful of my consumption—there’s no better meal to cozy up with on a chilly winter evening than this sultry Chipotle Chicken Chili, fragrant with warm spices - the beans, cheddar cheese and sour cream truly divine! So without further adieu here's my recipe. |
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| Some ingrediants to my soon to be legendary Quick Chipotle Chicken Chili! |
QUICK CHIPOTLE CHICKEN CHILI
INGREDIANTS- 2 canned GOYA® whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
- 1 cup water, boiling hot if using the dried chilies
- 2 pounds fresh tomatillos (available at Hispanic markets and may supermarkets) or three 18-ounce cans GOYA® whole tomatillos*, drained
- 2 large onions, chopped
- 8 garlic cloves
- 3 tablespoons GOYA® olive oil
- 2 tablespoons ground cumin
- 4 pounds ground chicken
- 2 cups chicken broth
- 1 bay leaf
- 1 1/2 teaspoons dried orégano, crumbled
- 2 teaspoons salt, or to taste
- 1 green bell pepper, chopped
- two 4-ounce cans GOYA® mild green chilies, drained and chopped
- 1 tablespoon cornmeal
- a 15-ounce can (about 2 cups) GOYA® low sodium beans, rinsed and drained
- 1/2 cup chopped fresh coriander
- sour cream and cheddar cheese as an accompaniment if desired
PREPARATION
If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the chicken and cook the mixture, stirring and breaking up the lumps, until the ground chicken is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the chicken barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream and cheddar cheese.
The GOYA® products was provided by BzzAgent via GOYA® . The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GOYA® .
