By the grace of all good things, I am one of those women who has a partner who willingly cooks. He actually likes to cook. Most nights, I come home from the office and dinner is waiting for me. Sometime there’s a small task, like reheating something, but most of the time there isn’t. All I generally need to do is grab a plate and put food on it. I’m not sure how I got so lucky.
Jay is one of those cooks who does so off the top of his head. Occasionally he’ll follow a recipe to the letter, but for the most part he doesn’t. He takes a look around the kitchen to see what we have and invents a meal. 99.9% of the time, his inventions taste pretty damn good. I think I’ve disliked dinner once in the last several years. That was not this dinner. I thought this dinner was fantastic.
Last night in honor of what we had in the kitchen and Cinco de Mayo, Jay made Southwest Chicken Chili. He steamed some white rice and some sugar snap peas to go with it. We aren’t huge white rice eaters, and you could use brown rice, quinoa, or any other grain that you prefer with it. Here’s what you’ll need and the instructions:
Jay’s Southwest Chicken Chili
1lb cubed chicken (use the cut you prefer, thighs are tasty but caloric, we used breasts, you could also used ground turkey or pork)
1 medium onion diced or food processed
2-3 bell peppers 2 if large 3 if medium to small .. you are looking for about 1.5 cups of food processed product)
1poblano/jalapeno pepper seeded and diced. A can of green chilis works in a pinch too (if you want mild leave this out)
1 can white bean beans
1 box of chicken broth (or stock or two cans)
2 cloves of garlic
2 tbs oregano
2 tbs of cumin
0.5 tsp of cayenne (if you want mild leave out)
1/3 cup of pulverized tortilla chips (almost to dust)
Salt and Pepper to taste
In dutch oven over medium high heat, brown chicken and onion until a dark golden brown. Stir often to prevent burning. Add garlic for 2 mins when chicken is mostly cooked. Reduce heat, add dry seasoning and broth, and deglaze the pan. Bring mix to a boil. Add peppers and simmer partially covered for 10-15 minutes. Add beans and tortilla powder and simmer until it reaches your desired thickness if you want more of a soup leave out the tortillas. As with most chili’s, this will get better with a bit of time so let it simmer. This can also be frozen or placed in a crock pot on the warm setting to hold for dinner. Serve over the rice/grain of your choice. Garnish with pico de gallo, cilatro, cheese, sour cream, etc. A quick squeeze of lime juice will give this a nice bright flavor too!
Side note: The steamed sugar snap peas were great too. Just steam them for about 5 minutes and then toss them with a little bit of olive oil, salt and pepper.
Your result will look something like this!
Happy eating and let me know how you liked it!