Side Pannel
Picante Chicken Chili
Picante Chicken Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Chili
Ingredients List
- 1 Medium onion, chopped
- 3 Cloves garlic, minced
- 1 tb Vegetable oil
- 1/2 lb Chicken breast
- - skinless, boneless
- - cut into 1-inch pieces
- 2 ts Sage, or 3 ts as desired
- 1/4 ts Salt
- 3/4 c Picante Sauce
- 1 cn Kidney or pinto beans
- - 16-ounce can, undrained
- 1/4 c Dry vermouth
- 1 Bay leaf
- 1 Green or red bell pepper
- - cut into 1/2-inch pieces
- 1 Large tomato
- - seeded, coarsely chopped
Directions
OPTIONAL TOPPINGS
Chopped cilantro
Sour cream
Shredded cheddar cheese
Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until chicken is no longer
pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook
and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf.
Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in green
pepper and tomato; continue to simmer uncovered 10 minutes. Discard bay
leaf. Ladle into bowls; top as desired and serve with additional picante
sauce. Makes 4 servings, about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this prize-winning
chili takes kindly to a wide range of favorite chili toppings. Great served
over or under rice, too!
Chopped cilantro
Sour cream
Shredded cheddar cheese
Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until chicken is no longer
pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook
and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf.
Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in green
pepper and tomato; continue to simmer uncovered 10 minutes. Discard bay
leaf. Ladle into bowls; top as desired and serve with additional picante
sauce. Makes 4 servings, about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this prize-winning
chili takes kindly to a wide range of favorite chili toppings. Great served
over or under rice, too!
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