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Michele Chicken Chili




Source of Recipe


From Member = Michelepc


List of Ingredients




1 pound chicken breast fillets (4 fillets)
10 cups water
2 cups chicken stock-NSA
� cup tomato sauce-NSA
1 potato, peeled & chopped
1 medium onion, diced
2 small zucchini, diced
1 carrot, shredded (naturally sweetens & cuts acid of tomatoes)
1 celery stalk, diced
1 15 oz can diced tomatoes-NSA
1 Tbs. lime juice
1 jalapeno, diced*
1 medium green & yellow peppers, diced*
� cup chopped Italian parsley
1 clove garlic, minced
1 � tsps. Chili powder-NSA
1 tsp cumin seed (whole seed is important)
� tsp. Cayenne pepper
� tsp. Oregano leaves (leaves-not ground)
3 basil leaves, diced


Recipe



1. Saut� the chicken breasts in � cup chicken stock in a large pot over medium/high heat. Cook the chicken on both sides until done-about 7-10 minutes (longer if breasts are thicker). Cool the chicken until it can be handled. Do not rinse pot.
2. Shred the chicken by hand into bite-size pieces and place the pieces back into the pot.
3. Add the remaining ingredients (except the jalapeno & sweet peppers) to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Add the jalapeno, green and yellow peppers and cook for an additional hour.
5. This can be served over rice or potato. I prefer to eat it as is. I especially enjoy it when the weather is cold and want a hot meal to keep me warm. I take it to work for lunch and it seems it is always better the next day letting the refrigerator enhance the flavors.