CHICKEN CHILI
Equipment
- large flameproof casserole
Ingredients
- 2 tablespoons olive oil
- 2 large onions chopped
- 1 green bell pepper cored, seeded, and chopped
- 6 plum tomatoes peeled, cored, and chopped
- 2 cloves garlic chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper or to taste
- 12 boneless chicken thighs skin removed, cut into 1/2-inch pieces
- 2 cups chicken stock
- Salt and pepper to taste
- 4 ears fresh corn kernels removed or 3 cups frozen corn
Instructions
- In a large flameproof casserole, heat the oil and cook the onion and green pepper over medium-high heat for 10 minutes, stirring often. Add the tomatoes and garlic and cook for 2 minutes more. Stir in the cumin and crushed pepper.
- Add the chicken and cook, stirring, for 5 minutes.
- Pour in the stock and add salt and pepper. Bring to a boil, reduce the heat, cover the pan, and simmer for 30 minutes.
- Add the corn and cook for 15 minutes. Taste for seasoning, add more salt and pepper if you like, and serve with white rice.
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