Chicken Chili!

We love those supermarket rotisserie chickens; so much flavor and so many uses for the meat. But sometimes when we buy one and strip off the chicken from the bone we find that there is just too much chicken for one or two dishes. It’s great for soups, salads casseroles and the like, and still there is leftover meat. What to do with it?

We had that situation this week and came with a quick chicken chili that turned out awesome – flavorful, spicy, filling, yet not very heavy in terms of oil. It’s simple and tasty. Here’s what we did:

Chicken Chili

2-3 cups roasted chicken, stripped from the bone and cut into bite-sized pieces (chicken skin discarded)
1 tbsp. olive oil
½ cup diced yellow onions
1 cup green bell pepper, diced
2 jalapeno peppers
3 cloves garlic, minced
Sprig of cilantro, chopped
2 cups chicken stock (or 2 bouillon cubes dissolved in water)
1-14 oz. can of tomato sauce
2-14 oz. cans of white beans, drained
1 cup white wine
2 tbsp. chili powder
1 tbsp cumin
1 tsp. salt (if using bouillon, cut this to ½ tsp.
1/2 tsp. black pepper
1 tsp. sugar
Sour cream

Directions

Heat the oil in a large pot over medium heat and toss in all of the chopped vegetables except the garlic and cilantro. Sauté until the onions are clear, then add the garlic and cook another minute. Pour in the diced chicken and mix gently, so as not to shred the already cooked chicken.

When the chicken is heated through (about 3 – 4 minutes) add all of the wet ingredients, stirring to incorporate. Next, season with the dry ingredients and continue stirring, testing for salt and spice level. Reduce heat, cover and simmer for 30 minutes. Finish with the chopped cilantro and serve in a bowl with a tortilla chip and a dollop of sour cream!

Oh and just to be a little naughty we served this with cheddar biscuits! That recipe is on this blog.