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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This recipe is from a local supermarket. You can also use leftover cooked chicken, just omit the browning of the chicken and just saute the garlic and spices. Ingredients:
2 tablespoons vegetable oil |
2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs |
2 garlic cloves, minced |
1 teaspoon chili powder |
1 teaspoon cumin |
2 medium onions, chopped |
2 green peppers, chopped |
3 carrots, chopped |
3 teaspoons chili powder |
3 teaspoons cumin |
1 (28 ounce) can diced tomatoes, undrained |
1 (14 ounce) can tomato sauce |
1 (14 ounce) can seasoned tomatoes and green chilies (ro*tel brand chili fixin's version) |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons brown sugar |
Directions:
1. In a large Dutch oven, brown chicken in oil, along with garlic and 1 teaspoon each of chili powder and cumin.
2. Remove chicken and cube/shred when cool.
3. Sauté vegetables (onions, peppers and carrots) with remaining amount of chili powder and cumin until they are soft.
4. Add the rest of the ingredients and simmer covered for 3 hours. Serve over cornbread or cooked rice.
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