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Quick Chicken Chili CARLA HALL

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Pressed for time? Carla’s Quick Chicken Chili recipe only requires 20 minutes!

2 tablespoons olive oil
1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
1 tablespoon all-purpose flour
1 medium onion (peeled, diced)
2 garlic cloves (peeled, minced)
1 fresno chili (seeds removed, diced)
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups low sodium chicken broth
1 can red kidney beans (drained, rinsed, 15.5 ounces)
4 scallions (sliced)
Kosher salt and freshly ground black pepper (to taste)

Heat olive oil in a medium Dutch oven over medium high heat. Season the chicken with salt and pepper and toss in flour to coat. Add the chicken thighs to the Dutch oven and sear until golden brown, about 5 minutes. Add the onion, garlic and fresno chili, cook until softened, about 2 minutes. Add the cumin and coriander and cook for 1 minute. Add the chicken broth and let simmer for 10 minutes. Add the kidney beans in the last 5 minutes of cooking. Remove from heat. Serve in bowls, top with sliced scallions.
Tip: Try making this dish in your slow cooker. Sear the chicken in a saute pan before adding to the slow cooker. Deglaze the saute pan with a little bit of stock and add to the slow cooker. Add remaining ingredients and turn on low for 6 hours.

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