Chicken Chili
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 352 |
| pro | 30 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 9 g |
| chol | 95 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 29% |
| vit A | 5% |
| vit C | 32% |
| folate | 35% |
-
2 tbsp (25 mL) vegetable oil
8 boneless skinless chicken thighs
1 onion, chopped
3 cloves garlic, minced
2 tsp (10 mL) ground coriander
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) chipotle chili powder
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
2 cans (each 4-1/2 oz/127 mL) chopped green chilies
2 tbsp (25 mL) all-purpose flour
1/3 cup (75 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice
Preparation:
In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to slow cooker.
Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; cover and cook on low for 5 hours.
Remove chicken from sauce; cube and set aside.
In small bowl, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened.
Stir in chicken, coriander and lime juice; heat through.
Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; cover and cook on low for 5 hours.
Remove chicken from sauce; cube and set aside.
In small bowl, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened.
Stir in chicken, coriander and lime juice; heat through.
Source
Canadian Living Magazine: January 2008
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