Recipe Links
Quick Chicken Chili
Prep time: 10 minutes
Cook time: 25 minutes
Cook time: 25 minutes
Ingredients:
- 1 tbsp vegetable oil
- 1 1/2 lb boneless skinless chicken breast halves cut into 1 inch cubes
- 1/2 cup red bell pepper or green bell pepper, chopped
- 1 lb chicken stock
- 1/4 lb green chilies chopped
- 1 1/4 lb white kidney beans rinsed and drained
- 1 oz chili seasoning
Nutritional Information:
Per serving
Per serving
- calories 752
- fat 10.2g
- 12% calories from fat
- cholesterol 108mg
- protein 74.5g
- carbohydrates 90.8g
- fiber 31.6g
- sodium 475mg
In a nonreactive pot, saute the onions in the broth/wine on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes. Add the grated ginger andthe water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste. Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
The recommended wines are: White Zinfandel, Merlot, or Pinot Noir.
