Chicken Chili

evelyn/athens's Note:

A quick and tasty chicken chili. Serve over rice.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 6 tablespoons olive oil
• 1 large onion , chopped
• 5 garlic cloves , minced
• 2 sweet red peppers , seeded, cored and chopped
• 5 jalapeno peppers , finely chopped (leave seeds in for extra heat)
• 3 tablespoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon ground coriander
• 1 pinch ground cinnamon
• 6 boneless chicken breasts , cut into 1 inch cubes
• 1 (28 ounce) can diced tomatoes with juice
• 8 ounces pitted olives , sliced
• 1 cup beer
• ¼ cup grated unsweetened chocolate
• salt
• grated cheddar cheese , for topping
• sliced scallion , for topping

Directions:

1. Heat half of the oil in a soup pot over high heat.
2. Add onion and garlic and sauté over medium heat for 5 minutes.
3. Add peppers and sauté for 10 minutes.
4. Stir in chili powder, cumin, coriander, and cinnamon; cook 5 minutes.
5. Remove from heat and set aside.
6. Brown chicken in batches in the remaining 3 tblsps oil in skillet.
7. Add chicken, diced tomatoes with juice, olives, and beer to the soup pot; stir.
8. Simmer 15 minutes.
9. Stir in chocolate.
10. Season to taste with salt.
11. Serve and garish with grated cheddar and scallions.

Reviews

[katia]

i just loved it. I added less jalapenos and fresh tomatoes instead for the canned. I skipped the cheddar cheese and served with brown rice. I'm so glad I choose it for the ZWT 2006. Thanks for that great dish Ev!