I have always had a bit of an improvisational aspect to my cooking. I often look in the fridge and use whatever I happen to have that day. On this occasion I had the makings for a chicken chili. I’ve made variations of this for years, but this time I thought I would add a few different spices into the mix and see how the flavors combine. The results are quite tasty. This should serve at least 6.
1 Pound Boneless Skinless Chicken Breast, diced
1 Can (15.5 oz) White Beans, drained & rinsed
3 Small Onions (or 2 medium), diced
1 Inch Ginger, minced
3 Cloves Garlic, minced
1/2 Tsp Allspice Berries
1/2 Stick Cinnamon
1 Tsp Cumin Seeds
2 Tsp Mexican Chili Powder
1/2 Tsp Hot Indian Chili powder
6 Bay Leaves
1 1/2 Cups Chicken Stock
1 Can (7 oz) Pimientos Morrones, diced (or 1 medium red bell pepper)
1/2 Can (15.5 oz) Stewed or Diced Tomatoes
In a large pot (or dutch oven) heat 1 Tbsp of vegetable oil, add onions, garlic, and ginger. While the onions are softening grind the allspice, cumin, and cinnamon. After 3-5 minutes add chicken, both chili powders, and the ground spices to the onions. Cook for about 5 minutes, add tomatoes, chicken stock, diced peppers, white beans, and bay leaves. Allow to simmer covered for 20-25 minutes. Remove lid and simmer for 5 more minutes, remove bay leaves and serve.