Chicken Chili Con Carne with Leaf Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
8
- Ingredients
- 4 boneless, skinless Chicken breasts
- 1 Tbsp Canola oil
- 1 medium onion (peeled and finely chopped)
- 3 cloves garlic cloves (peeled and minced)
- 1 bay leaf
- 2 tsps Chili powder
- 1 ½ tsps ground Cumin
- 1 tsp ground cilantro
- ¼ tsp cayenne pepper
- 2 cups diced Tomatoes (including liquid)
- 1.333 cups Chicken broth
- ¾ cup water
- ¾ cup Tomato paste
- 2 cups canned red Kidney beans (drained)
- Sour cream (to garnish)
- For White Rice
- 3 cups water
- 1 ½ tsps salt
- 2 tsps butter
- 1 ½ cups Long grain rice
How healthy are the main ingredients?
Kidney beansTomatoLong grain riceTomato pastegarlic cloveChicken breastPreparation steps
1.
Rinse the chicken under cold running water, pat dry with paper towels and cut into bite-size pieces. Set aside.
2.
In a Dutch oven, heat oil over medium-high heat. Add onion and saute until tender, about 8 minutes. Add garlic and chicken pieces; cook, stirring constantly until browned on both sides, about 5 minutes.
3.
Add bay leaf, chili powder, cumin, coriander, cayenne pepper, tomatoes, chicken broth, water, and tomato paste, stirring to blend. Bring mixture to a boil. Reduce heat, cover and simmer, stirring on occasion, for 35 to 40 minutes. Add beans and cook uncovered, for an additional 15 to 20 minutes, stirring 2 or 3 times.
4.
For White Rice:
5.
In a saucepan, bring water, salt and butter to a boil.
6.
Add rice, stirring to incorporate. Cover tightly and reduce heat to medium low. Cook rice for 20 minutes. Do not remove lid.
7.
Remove pan from heat source and fluff rice with a fork.
8.
To Serve:
9.
Divide rice between plates. Ladle chili over rice and garnish with a dollop of sour cream. Serve with a side garden salad if desired.
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