Wednesday, August 24, 2005

MMMM-mmmm good

Chicken Chili

1 large pasilla* chili, roasted, peeled and diced
1/2 cup onion, diced
2 tablespoons butter
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
15 ounces diced tomato, canned
8 ounces tomato sauce, canned
1/2 teaspoon basil leaf, dried
1/2 teaspoon cumin powder
1 pound chicken thigh, boneless
1/4 teaspoon parsley, dried
1/4 teaspoon thyme
1/4 teaspoon rosemary, crushed
4 cups water

1. saute onions and pasilla in butter until onions are starting to brown

2. add cumin, pepper, basil, salt, black pepper and saute another 5 minutes

3. add tomatoes and tomato sauce, simmer until reduced by half - about an hour

4. while simmering the sauce, cook the chicken in the water with the rest of the herbs and spices

5. remove chicken from water and cut into 1/2 to 1 inch cubes

6. add to reduced sauce along with 3/4 cup of the chicken stock [save the rest of the stock for cooking rice in, it's yum!]

7. cook for another 30 minutes, then serve with warm tortillas or flatbread.

*if the pasilla is too hot for you, substitute 2 roasted Anaheims.