scouts-l Mail Archive for February of 2000: Chicken Chili Recipe
golden cliff (c60clg1@CORN.CSO.NIU.EDU
Thu Feb 24 2000 - 18:17:30 CST
This is some of the best chili I've ever had.
It should feed about 12 people or 8 healthy teenagers.
Here's the recipe.
ORANGE AND RAISIN CHICKEN CHILI
1/2 cup Olive Oil
4 lbs Boneless, Skinless, Chicken Breast, Diced
1/4 teaspoon Ground White Pepper
1/4 teaspoon Salt (add with chicken)
4 Medium Yellow Onions, Coarsley Shopped
4 Garlic Cloves, Minced
8 Fresh Green Anaheim Chiles, Seeded and Diced
4 Fresh Green Ancho Chiles, Seeded and Diced
--(Sabanero or Jalapeno Peppers May Be Substituted)
2 28 ounce cans of Diced Tomatoes
2 cups Orange Juice
2/3 cup Seedles Golden Raisins
2 Tablespoons Dried Leaf Oregano
3 teaspoons Dried Leaf Thyme
2 teaspoons Sugar
1 1/2 cup Dried Rosemary
1 1/2 cup Crushed Red Pepper
1 1/2 cup Salt (add later)
1 1/2 cup Ground White Pepper
In a dutch Oven, heat oil. Add Chicken, salt and white pepper.
Saute chicken until golden brown. Remove chicken.
Add chopped onions, garlic, chilies.
Saute vegetable mixture until onions become transparent.
Return chicken to dutch oven.
Add diced tomatoes and remaining ingredients Bring to a boil.
Reduce heat and simmer 15-20 minutes until chili thickens.
Garnish with shredded Monterey Jack Cheese and Tortilla Chips.
Scoutmaster Troop 33