Chicken chili - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | (or more) canned low-salt chicken broth |
| 1 | Onion, chopped | |
| 1 | large | Green bell pepper, chopped |
| 1 | can | (4-oz) diced green chilies |
| 4 | larges | Garlic cloves, chopped |
| 2 | tablespoons | Chili powder |
| 1 | can | (15-oz) cannellini (white kidney beans), drained |
| 1 | pounds | Boneless skinless chicken breast halves, cut into 1 inch cubes |
| ½ | cup | Chopped fresh cilantro |
Directions
Bring 1½ C broth and next 5 ingredients to boil in heavy large Dutch oven over high heat. Reduce heat to medium and simmer until vegetables are just tender, about 10 minutes. Add beans and simmer until chili is thick, about 5 minutes. (Can be prepared 1 day ahead.
Refrigerate. Rewarm before continuing.) Add chicken and chopped fresh cilantro to chili. Cover and simmer over low heat until chicken is just cooked through, stirring occasionally and adding more chicken broth if chili is too thick, about 10 minutes.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>