If you've never cooked with fresh jalapeno peppers what are you waiting for? They are about 10 cents each at the grocery store & add a TON of flavor. If seeded & cored jalapenos are not that hot. If you like more heat, chop it WITH the seeds & core. It is important to handle jalapenos with care to avoid chemical-type burns on your skin. If you don't have plastic gloves just put your hands inside cheap plastic sandwich bags when chopping the peppers & don't touch your face, etc. until you have thoroughly washed your hands.
Here is some great info on handling jalepenos: PEPPERS.
Chicken Chili
Yield: 8 servings
ingredients:
1 tablespoon olive oil
1 green bell pepper, seeded & chopped
1 red bell pepper, seeded & chopped
1 jalapeno pepper, seeded & chopped (use plastic gloves)
1 medium onion, chopped
2 cloves garlic, chopped
2 teaspoons ground cumin
3 cups chicken broth
3 cups shredded seasoned cooked chicken
1 15 ounce can white beans, undrained (I used the BEANS in this pic, 5th can from left)
1 14.5 ounce petite chopped tomatoes, undrained
1 cup frozen corn
1/2 cup fresh cilantro, chopped
1 cup shredded sharp cheddar cheese
directions:
1. Heat olive oil in a large pan over medium heat. Add green bell pepper, red bell pepper, jalapeno pepper & onion, cook & stir for 2-3 minutes until softened. Add garlic & cumin & cook for another 2 minutes.
2. Stir in chicken broth, chicken, beans & tomatoes, reduce heat & simmer stirring occasionally for 20 minutes.
3. Add corn & cheese, heating until cheese is melted. Remove from heat & stir in cilantro.
Optional garnish: sour cream, additional shredded cheese & chopped cilantro
*P.S. My chicken broth, chicken & beans were all seasoned so I did not add additional salt or pepper. Season as desired.
No comments:
Post a Comment