scouts-l Mail Archive for February of 2000: Chicken Chili Recipe Correction
golden cliff (c60clg1@CORN.CSO.NIU.EDU
Fri Feb 25 2000 - 11:35:53 CST
I made a mistake in the original post, as some people have pointed out.
The last four ingredients should be 1 1/2 TEASPOONS of Dried Rosemary,
Crushed Red Pepper, Salt, and Ground White Pepper, not 1 1/2 CUPS!
That should improve the flavor just a little bit.
Here is the recipe again CORRECTED!
Sorry about the first post.
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 teaspoon Dried Rosemary
1 1/2 teaspoon Crushed Red Pepper
1 1/2 teaspoon Salt (add later)
1 1/2 teaspoon 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