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Last minute quick cook idea

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  RECIPE TITLE "Green and White Lightning Chunky Chicken Chili"
recipe from Rachael Ray 30-Minute Get Real Meals Copyright © 2005 by Rachael Ray. All rights reserved.

yields 4 servingstime --- difficultyeasy

  RECIPE INGREDIENTS

2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous

  RECIPE METHOD

Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.

Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them rightin!

Confession:
To be Honest, I eat chili as an excuse to eat corn chips. I rarely need a spoon as all: one chip, two chips, three chips…well, it can get ugly is all I’m saying. To help keep my corn chip obsession in check and still feel satisfied, I buy one individual lunch-box-size bag of chips. This way I don’t have that big gorgeous bag of chips dangerously calling my name from the cupboard. If I don’t have then, I don’t eat them. I exert my self-control at the supermarket.


HOT! We recommend:

Rachael Ray 30-Minute Get Real Meals Rachael Ray 30-Minute Get Real Meals
Rachael Ray loves carbs and hates trendy diets that go to extremes. The current low-carb craze has us all buying low-carb foods that tast like cardboard and eating too much animal fat. When we give in to the frustration of carb denial, we pig out, causing yo-yo depression from weight loss and regain. Well, the vicious cycle stops here! Rachael Ray's latest collection is full of recipes that are well balanced and healthful--as well as carb conscious--for those of us who just cannot and will not live totally carb-free! Chapters include dishes that show how a half-pound of pasta can serve four adults, quick and easy meals like Thai and Mexican lettuce wraps, and tons of burger ideas. The big finish? A dessert section for people who don't bake (like Rachael) and are watching carbs! The best part is that the dishes in this book--like all of Rachael's recipes--can be turned out in 30 minutes or less. With plenty of hassle-busting tips and a generous serving of Rachael's you can do it attitude, 30-Minute Meals for the Carb-Frustrated makes America's new way of eating as easy and delicious as it is healthful.

 

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