Mexican - Spanish, Poultry, Soups and Stews

Mexican Chilli Chicken

  • 1 kilogram Chicken breasts
  • 1 tablespoon Olive oil
  • 10 cups Water
  • 2 cups Chicken stock
  • 1/2 cup Tomato sauce
  • 1 Potatos, cubed
  • 2 large Onions
  • 1 cup Corn, frozen
  • 1 Carrots, chopped
  • 1 Celery, stalks
  • 1 large can Kidney beans
  • 1 medium Red chilis
  • 1/4 cup Parsley, chopped
  • 1 Garlic cloves
  • 1 1/2 teaspoons Chili powder
  • 1 teaspoon Cumin
  • 1/4 teaspoon Salt
  • 1 dash Cayenne pepper
  • 1 dash Basil
  • 1 dash Oregano

    • 1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side untildone -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

    2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

    3. Addthe remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that manyof the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

    4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cactus Jak of Nsw (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!