25 February 2013

chicken chili

I've heard about "chicken chili" — and have never tried it — and was poking around the internet for a recipe. After some deliberation, I decided that I wasn't buying a rôtisserie chicken or roasting a chicken first. Instead, I started by sautéeing an onion in my crock pot, adding two each chopped poblano and jalapeno peppers (above photo), and then I added the meat of a raw chicken (I kept the bones on the drumsticks and removed them after cooking), a heaping tablespoon each freshly toasted and ground coriander and cumin, a quart of stock (from a previous chicken, this carcass goes into another pot), a cup or two of navy beans that had soaked for less than an hour (given that I planend to cook them overnight) some salt and a ground, dried and toasted cayenne pepper or two. This sat in my crockpot overnigth on low.

And the result was this (above). This provided a fantastic meal (actually multiple; and I froze part of this for upcoming PhD exams when I will only have time to thaw and reheat). Cilantro, black pepper and lime make it complete.

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