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Chicken Chili

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Chili

Chicken Chili
Photography by Edward Pond

This recipe makes 4 servings

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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

A lighter-style chili from your slow cooker.

Ingredients

  • 2 tbsp vegetable oil
  • 8 boneless skinless chicken thighs
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ground coriander
  • 1-1/2 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can white kidney beans, drained and rinsed
  • 2 chopped green chilies
  • 2 tbsp all-purpose flour
  • 1/3 cup chopped fresh coriander
  • 2 tbsp 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.

Source : Canadian Living Magazine: January 2008

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