Charlie's chicken chili
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens | |
| 1 | pounds | Ground Turkey OR |
| 6 | Chicken legs OR | |
| 6 | Chicken breasts | |
| 4 | cans | Tomatoes with green chilis |
| (Ro-Tel) | ||
| 2 | cans | Green chiles |
| 4 | tablespoons | Worcestershire sauce |
| 4 | mediums | Onion |
| 4 | Bell peppers | |
| 1 | bunch | Green onions |
| 4 | Cloves Garlic | |
| 1 | pint | Chicken Stock, defatted |
| 3 | tablespoons | Cooking oil |
| 1 | medium | Red bell pepper |
| 1 | tablespoon | Cumin |
| OR | ||
Directions
1- Cut chicken meat off bones as desired and cube up. Whole parts are OK.
(Make stock with bones.) 2- Heat oil in dutch oven or skillet and brown chicken and ground turkey and set aside. 3- Saute onions and bell peppers until soft. 4- Add tomatoes and chilis, chicken stock, tomato paste, mushrooms and all seasonings. 5- Cook on high heat and simmer until thickened - (about one hour) 6- Add Turkey and chicken, red bell pepper, kitchen bouquet, cumin and adjust seasoning. 7- Let it set at room temp for two hours. (This recipe is better the next day).
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
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