Make Ahead Monday: Farm Stand Chicken Chili
A friend of mine showed me a farm stand not too far from where we live. I have really come to love going there. The produce is always fresh and is much cheaper than anywhere I’ve found on the island. That’s where I got those oodles of strawberries C decided he no longer liked. It’s also where I got the pineapple for my Creamy Jerk Chicken.
So for dinner last night, I decided that I would only use the fresh produce I found that morning at the farm stand: a kilo of tomatoes, jalapeno peppers, onion, garlic, and bell peppers. What to make with all of that? Why, Chili, of course!
I make chili pretty regularly but when I decided to make it last night for dinner, I realized I’ve never posted a recipe. I usually use canned ingredients, and I have to say, I make some good chili. But last night’s chili with all of those fresh ingredients was by far my best pot!
Farm Stand Chicken Chili Recipe
Recipe Type Main
Prep time 10 mins
Cook time 8 hours
Total time 8 hours 10 mins
- 1 kilo fresh tomatoes (or about 2 pounds)
- 6 cloves garlic, chopped and divided
- 2 onions, chopped
- 1 bell pepper, chopped and divided
- 2 jalapeno peppers, chopped and seeds removed
- 2 tablespoons ground cumin, divided
- 1 tablespoon Extra Virgin Olive Oil
- 4-5 cups chicken stalk
- 2 tablespoons ancho chili powder
- 1 teaspoon cayenne pepper (optional)
- 4 boneless, skinless chicken breasts
- To make the tomato base: roughtly chop tomatoes, removing the stems. Put tomatoes, half of the garlic, half of the bell pepper, one table spoon cumin, salt and pepper into a pressure cooker or a dutch oven. Cook on low 3-4 hours, or until the tomatoes have reduced down to a thick sauce. If you like a smooth chili, puree tomatoes.
- Once the tomatoes have reduced, heat a sauce pan over medium high heat.
- Add olive oil and then the remaining peppers, onion, and remaining spices. Sautee 3-4 minutes or until they soften. Add garlic and sautee one minute more.
- Add the veggies to the tomato base. Add the chicken breasts and chicken stalk. Cook on high in a pressure cooker 1-2 hours or over medium heat in a dutch oven 3-4 hours. Remove chicken breasts from the chili and shred them.
While shredding the chicken, turn the heat up to high and reduce the chili broth for 10-15 minutes, or until the flavors concentrate further. Add the chicken back to the chili and adujst seasonings.
- Garnish chili with cheese, sour cream and scallions, if desired.
- This cooked all day as I played with the kids. I only had to pop in the kitchen a few times to add things to the pot.
- This can be frozen. After the chili is finished cooking, allow it to cool to room tempurature. Pour into freezer safe containers. To reheat, put frozen chili on the stove and heat over medium until it’s hot. Garnishes should only be added right before eating.
- Keeps in the freezer for up to one month.
Maybe you like to refer another food recipes to make a tasty meal for your family.