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Chicken
Chicken Chili
1 tbs olive oil
2 cups onion, chopped
4 large garlic cloves, minced
500g skinless boneless chicken breasts, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 tsp ground coriander
2 tsp ground cumin
2 cans diced tomatoes in juice
2 cans beans, drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper
½ cup sour cream
¼ cup finely chopped red onion
2 tbs chopped cilantro
How
to cook:
1.
Heat olive oil in a large nonstick saucepan over
medium-high heat. When oil is very hot, add onion and garlic; sauté
until onion begins to brown.
2.
Add cubed chicken and brown on all sides; add chopped
jalapeno, coriander, cumin, crushed tomatoes and beans.
3.
Reduce heat and simmer for about 5 minutes; add juice
of one lime and stir in the corn kernels. Season with salt and
pepper, to taste.
4.
Cook chicken chili, stirring occasionally, for 5
minutes longer; serve with sour cream, chopped red onion and chopped
cilantro.
Mango Chili Chicken
1/3 cup mango chutney, chopped
2 tsp hot chili garlic sauce
1 tsp minced fresh ginger
1 tsp minced garlic
2 tsp extra-virgin olive oil
2 small dried hot chili peppers
500g skinless, boneless chicken breasts cut into 1-inch pieces
1 red sweet pepper, cut into 1- to 2-inch strips
1 mango, seeded, peeled, and cut into thin strips
2 cups hot cooked long-grain brown rice
How
to cook:
1.
For sauce, combine first four ingredients; set aside.
2.
Heat oil in a large wok or very large nonstick skillet
over medium-high heat. Add chili peppers; cook and stir for 10
seconds (be sure area is well ventilated).
3.
Add chicken. Cook and stir for 3 to 4 minutes or until
no pink remains. Push chicken from center. Add sweet pepper. Cook
and stir 1 minute. Stir in sauce; heat through. Top with mango.
Serve with rice.
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