Tuesday, August 4, 2015

Jerk Chicken Chili

Can we just agree that nothing beats chili on a cold day?  Nothing warms the soul like a smooth chili with bite.  Over the past decade, I've fallen in love with chicken and pork based stews.  This is one of my favorites.  This is definitely a winner.  Without further ado, I present my Jerk Chicken Chili.


1 t olive oil
1 large yellow onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
3 T chili powder
1.5 t thyme
1 t cinnamon
0.5 t ground allspice
1 large roasted chicken, meat removed and shredded (about 6 cups)
4 c chicken stock
14 oz. diced tomatoes
15 ox. black beans, undrained or only partially drained
15 oz. Cannelli (or other white) beans, undrained or only partially drained
1 roasted jalapeno
3 large garlic cloves, minced
1/2 c chopped fresh cilantro
1 oz semisweet chocolate
2 T cornmeal or masa 


Heat oil in dutch oven over medium-high heat.  Add onion and bell pepper and cook until softened, about 5 minutes.  Add chili powder, thyme, cinnamon, and allspice.  Cook until fragrant, about a minute.  Add shredded chicen and stir to coat with spices.  Add stock, tomatoes, beans, and jalapenos.  Bring to a boil.  Cover partially and reduce heat to a simmer.  Simmer 20 minutes.
Add garlic, cilantro, chocolate, and cornmeal or masa.   Turn off the heat and let stand for 5 to 10 minutes. Stir well.  Serve.

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