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Chicken Chili

The cooks in the Red Thread kitchen are still grappling with the fact it’s not shorts weather outside. Strangely enough, the day we tried this recipe it began to flurry outside. Thus, since old man winter makes his official entrance to our neighborhood this month, we thought a good, hearty chili would be a nice suggestion. Naturally, we bucked convention and went with a chicken chili — since meat is both higher in fat and more expensive.

1 1/4 cups reduced-sodium chicken broth     (10 fluid ounces)
1 (14- to 15-ounce) can stewed tomatoes
4 dried New Mexican or guajillo chilies, stems and seeds discarded and chilies torn into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 rotisserie-cooked chicken (2 pounds)
1 (15-ounce) can pink beans in sauce (preferably Goya)

In a blender, puree the broth, tomatoes (with their juice), chilies, onion, garlic, cilantro, peanuts, cumin and salt in a blender until smooth, roughly around two minutes.

Heat the olive oil in a wide 3- to 4-quart heavy saucepan over moderately high heat — until hot but not smoking — then pour in sauce and bring to a boil, uncovered, and stir occasionally; approximately five minutes.

While the sauce is boiling, coarsely shred the rotisserie chicken, discarding the skin and bones.

Stir the shredded chicken and beans (with their sauce) into the chili, then reduce the heat to moderately low and simmer, covered, 10 minutes



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