I made one of my favorite dishes tonight for the last time, until the cold weather season returns again. A last hurrah to cold-weather foods…because we will barbeque and grill our winter blues away soon! I wanted to share the dish with you guys. It’s called
Chunky Chicken Chili and it is one of the most delicious chili I’ve ever had! I discovered it on the
Food Network on a show called
Big Daddy’s House hosted by Aaron McCargo Jr.
 |
Chili powder, Cumin, Coriander, Pink Salt, Cracked Black Pepper |
The dish is RICH to say the least, but soooo good! Here’s the ingredient list:
- 1 stick butter, divided
- 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1/4 cup red pepper, diced
- 1/4 cup green pepper, diced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
- 2 (14.5-ounce) cans cannellini beans, drained
- 2 (4-ounce) cans mild green chiles
- 1/2 cup sour cream
- 1 1/2 cups grated Cheddar, for garnish
- 3 tablespoons chopped parsley leaves, for garnish
You can get the cooking
instructions on the site. I wanted to share a few tips. I replaced the butter with coconut oil for a healthier version. I also replaced Kosher salt with Himalayan Pink Salt. I used approximately 2 1/2 teaspoons of Pink Salt, you should salt to your taste. You can use any kind of stock in this dish. I’ve used beef and turkey, I like turkey stock the best. If you’re a vegetarian, you can eliminate the chicken and add mushrooms instead, it’s just as good! If you don’t like parsley as a garnish, you can use cilantro! I’ve found cilantro to be much more in keeping with the harmony of the dish. Enjoy!
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