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Picante
Chicken Chili
Yield: 4 Servings
1 medium
onion,chopped
3 cloves
garlic,minced
1 T vegetable oil 1/2
lb chicken breast skinless
-boneless,cut into 1-inch p
2 t sage,or 3 ts as
desired 1/4
t salt 3/4
c picante sauce
1 cn kidney (or pinto beans)
-16-ounce can,, undrained 1/4
c dry vermouth
1 bay leaf
1 green
(or red bell pepper)
-cut into,1/2-inch pieces
1 large
tomato seeded
-coarsely chop,ped OPTIONAL
TOPPINGS ==============
1 cilantro,Chopped
1 sour
cream
1 cheddar
cheese,Shredded Cook onion and garlic in oil in large saucepan or
Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly.
Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute.
Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat.
Cover and simmer 10 minutes. Stir in green pepper and tomato;
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