Wednesday, February 3, 2010

Taste Buds: Kickin Chicken Chilli


Over the past week I have spent so much time researching cooking, cooking tools, cooking blogs, cooking photography, etc. that my brain has now swelled to disproportional amounts; I am now using my tripod as a headstand. Needless to say that it is not very comfortable.

So I got off my butt and into the kitchen to actually apply some of this newfound knowledge. One of the most amazing things that I read was that cooking was like art, and that a recipe is a constantly evolving, shifting, living, breathing thing that keeps changing until you get it right. I made a recipe today based off my usual go to chilli recipe except that I changed SO MUCH about it that it now no longer resembles the original recipe at all. A recipe that revolved around beef and canned goods to a recipe that centers on fresh ingredients that replaced all those “cans” with real unprocessed food and that infused a hint of spice chicken. I kept adding and tweaking, even starting over at one point until my taste buds were singing with the outcome.

The true test was putting it in front of Mr. Rogue, a former Sous-Chef and with taste buds greatly more particular than anyone I know. He gave it a 4.5 out of 5 saying that if I replaced the chicken with mounds and mounds of Carne asada meat it would be perfect. I did not however take his advice because I wanted to keep this meal healthy and under 400 calories, I will leave the meat choice up to your discretion.

TIP: One of the things you have to do in this recipe that is a bit difficult is to remove the corn from the cob. Remove the silk of the corn and run a damp paper towel down the surface to remove the straggling strands of silk. Break the ear of corn in half with your hands and place flat in a large shallow bowl with the broken end facing down. Take a sharp knife and slice down along the cob to remove the kernels.


Hope you enjoy this recipe.

2 (8 oz) chicken breast
3 ear sweet corn
1 medium brown onion, chopped
2 stalks celery, chopped
2 green bell peppers, chopped
1 jalapeno peppers, chopped
4 cloves garlic, chopped
6 chopped green chile peppers
18 red roma tomatoes, diced
1 tablespoon olive oil
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
1/4 cup chilli powder
1 cup dried kidney beans, soaked overnight
1 cup dried garbanzo beans, soaked overnight
1 cup dried black beans, soaked overnight
1 cup dried pinto beans, soaked overnight
¼ cup barley
1 cup water

1. Preheat your oven to 350 degrees.
2. Lightly salt and pepper the chicken breasts. Placing them on a broiling pan bake for 8 minutes on each side until cooked all the way through.
3. While the chicken is cooking remove the silk from the corn and remove the kernels. Then roughly chop vegetables and mince the garlic. Once the chicken is finished cooking, handling carefully, chop roughly.
4. Heat the olive oil in a large pot big enough to cook the entire recipe over medium heat; once the oil is hot stir in the chopped onion along with the bay leaves, cumin, oregano, and salt. Cook stirring occasionally until the onion is translucent (about 7 min).
5. Add the celery, green bell peppers, jalapeno peppers, garlic, and green chilli peppers to the pot stirring occasionally, after 10 minutes mix in the shredded chicken. Reduce heat to low, cover pot, and simmer for another 5 minutes.
6. Add the tomatoes, beans, and chilli powder to the pot and bring it to a boil. Once boiling reduce heat to low, cover and simmer 2 hours. Stir in the corn, and continue cooking 30 minutes before serving.

CALORIES IN THIS MEAL: 335 (9 servings with 2 cups per serving)


lilmansworld said...

that looks so frickin good kelly! I miss you!

paul peggy zeus said...

Another Amazing Recipe. Karen said she is so proud of you too! She's really excited about all these new recipes you are posing. I promise to try this one out too!!

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