Wednesday, October 20, 2010

Red Chicken Chili with Cornbread Croutons


One thing I love about the Fall and Winter is all the soups, stews and roast that you can make....there are endless possibilities. Now I am a huge fan of White Chicken Chili....so when I came across this recipe for Red Chicken Chili..I didn't know if I should abandon everything I love and jump off into the great unknown.

But seeing that I am a Risk/ Thrill seeker (really only when it comes to food) I decided to give it a try. This was sooooo good and the Cornbread croutons topped it off, even my husband who is my number one fan when it comes to my White Chicken Chili couldn't get enough of this:) Also make sure you scroll all the way to the end because there is a bonus recipe that you can do with the leftover chili!!!!!

 So here is what we are going to start with ...... notice there are no canned tomatoes....

 Start by preheating the broiler and with the rack 3 inches from the heat source...than cut one white onion in half, one jalapeno in half (you can take out the seeds or leave in for more heat), peel four garlic cloves, and cut 10 Roma tomatoes in half. Than arrange them on a baking sheet and place in oven for about 5 minutes.

 Everything should have a nice char on it when you pull it out of the oven...this method will add a nice smokey flavor to your chili:)

 In a pot heat 2 tbs. of olive oil and then take 2 pounds of chicken breast cut into 1/2 inch cubes and place in pan until fully cooked...
 While to chicken is cooking, take the tomatoes and jalapeno and place in a blender or a food processor and pulse until chunky.
 When the chicken is done cooking, remove from pot and than add the chopped white onion and minced garlic...cook until golden brown. I LOVE the smell of onion and garlic cooking, it reminds me that I should get some gum in case I talk to anyone after I have devoured it.

 Since the onion and garlic are getting a nice tan...take this time to take two canned chipotle peppers in adobo sauce and chop them up...if you are afraid of spice just cut one of these up.

 Once the onion and garlic have finished browning, add 1/4 cup of chili powder and salt. Then continue to cook for 1 min.

 Next add your chicken back into the pot with the chopped chipotle peppers and turn your heat up to high.
Add the tomatoes and jalapeno sauce, stir and scrap the bottom to bring up brown bits for about 3 to 5 min.

 Stir in 1 3/4 c. chicken broth or stock and let simmer for 20 min.

 Meanwhile I made some Cornbread and baked it in a 8 x 8 in. pan.  You can make it using the recipe on the cornmeal can or just use a box of Jiffy (that's what I used, it is really easy just 1 egg and 1/3 c. milk).

 Cut cornbread into 3/4 in. cubes and toss in olive oil and coarse salt...then lay them out on a baking sheet. Bake at 350 degrees for 20 min. until golden brown.

 These little crisp cubes will be perfect with your chili...plus if you like cornbread they are great all by themselves:) You gonna eat that Cornbread:)

 Once the chili has been simmering for about 20 min. add a can of kidney beans and continue to simmer for 10 min.

Then place in a bowl top with shredded cheese, sour cream and cornbread croutons....then STUFF!!!

Red Chicken Chili


10 Roma tomatoes, halved lengthwise
1 jalapeno pepper, halved (take out the seeds if you want)
1 white onion, halved
4 garlic cloves, peeled
2 tbs. olive oil
2 pounds of boneless chicken breast, cut in 1/2 in. cubes
1/4 c. chili powder
2 tsp. coarse salt
2 canned chipotle peppers in adobo sauce, chopped (use one if you want to cut down on the heat)
1 3/4 c. chicken broth or stock
1 can kidney beans, drained

Cornbread Croutons


1 box of Jiffy cornbread
1 egg
1/3 c. milk

1/4 c. olive oil
2 tbs. coarse salt

Recipe: Martha Stewart


But wait there's more (don't you love when people say that)

Here is a great way to use your leftover chili.....Ready?

NACHOS

Just start by preheating the oven to 350 degrees.

Start with a layer of tortilla chips, top with chili and cheese and then repeat layer one more time starting with the chips again. Bake for 3 min than broil for 30 sec. Take them out and top with salsa and sour cream:)

1 comment:

  1. this looks really really yummy! I love me some stew and soup and chili too!

    ReplyDelete