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The Tasteful Kitchen Recipe
Chili with Chicken and Green Chili Peppers
1 whole chicken or 3/4 lb. of skinless chicken breasts
2 quarts of water or chicken stock
(you can make your own chicken stock using a whole chicken and water adding an onion and a couple of celery stalks boiling the chicken for about 45 min. and then remove the chicken and strain. When the chicken cools remove the meat and cut into pieces for the chili. If you choose not to make your own, you can buy canned stock and simmer your chicken breasts for about 20 minutes then shred the meat for the chili. )
2 tbsp. olive or vegetable oil
1 onion, chopped
2 cloves of garlic, minced
3-4 Anaheim Chili peppers, green or red, sliced and cut into bite sized pieces (or substitute Poblanos for a milder soup)
2 lbs tomatoes, chopped (or 1 - 29 oz. can)
1 can tomato paste
2 tbsp Fresh Oregano, chopped (or 2 tsp. dried)
1 tsp. Cumin
Salt & Pepper to taste
Cayenne pepper to taste
if desired or add fresh jalapenos, diced,
Masa Harina (fine corn flour) mixed with water to thicken, if necessary
In a large Dutch oven or stock pot heat the oil and add the onion. Sauté until translucent then add garlic and cook for about 30 seconds more. Add the chili peppers and sauté 2-3 minutes. Add the cooked chicken, tomatoes, stock, tomato paste, oregano, cumin and fresh jalapenos. Simmer for at least 30 minutes. Add salt and pepper to taste and cayenne for heat. Mix 1/4 cup Masa Harina with equal amount of water and mix well. Add to boiling chili and mix well for about 3 minutes. Add any Mexican cheeses such as panela or cotija and corn chips to serve.
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