A marinade and stir fry makes a terrific chicken chili
2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons peanut oil, divided
2 teaspoons cornstarch
1-teaspoon baking soda
1 large onion, chopped
2-poblano peppers, seeded, diced
1 sweet red bell pepper, seeded, diced
2 cloves, garlic, minced
1 (32 oz.) container low-sodium chicken broth
2 (15.5 oz.) cans Bush’s Best White Chili Beans
1 (4 oz.) can mild diced green chilies, drained
¼ teaspoon cumin
2 tablespoons freshly chopped cilantro
Salt, pepper, fresh lime to taste
- In large bowl, toss chicken with peanut oil. Sprinkle with cornstarch and baking soda; toss well to coat.
- Cover and marinate chicken for 1 hour in the refrigerator. Remove from refrigerator 15 minutes before cooking.
- Heat a Dutch oven or large deep skillet over medium-high heat. Swirl in remaining 1-tablespoon peanut oil.
- Add chicken, spreading it out as much as possible over bottom of pan; let cook for 1 minute without stirring. Then, stir-fry chicken for 2 to 3 minutes or until chicken is no longer pink.
- Add onions, peppers, garlic; stir for 2 minutes. Add half the broth, stirring up any browned bits on bottom of pan. Add half the beans, chilies, cumin and enough of remaining broth to cover.
- Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Add remaining beans, cilantro and additional broth, depending how soupy you like it.
- Season with salt, pepper and squeeze of lime, if desired.
- Category: main dish
- Method: stovetop
Keywords: soups, stews, chili