"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld

Monday, January 30, 2012

Chipolte Chicken Chili

2 yellow onions, diced
1 14.5 can diced tomatoes
1 T. tomato paste
3 garlic cloves, chopped
2 cups of chicken broth or homemade chicken stock
1 chipolte in adobo sauce, seeded and chopped plus 1 T. adobo sauce
1 t. ground coriander
1 t. salt
1.2 t. pepper
2 lb. of bone in chicken thighs, skin removed
1 15.5 ounce of black beans, drained and rinsed
1 cup frozen corn, thawed

1. Combine onions, tomatoes, tomato paste, garlic, broth, chipolte and adobo, coriander, salt and pepper in base of slow cooker. Wedge chicken thighs into the mixture, submerging at least half of meat into the liquid.
2. Cover and cook for 6 hours on high or 8 hours on low.
3. Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn and heat through.


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