Chick Farm Recipe Collection
Chicken and Sweet
This chili is comforting just on its own, but is also good spooned over steamed rice or an extra helping of protein-packed quinoa.
1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled, and minced
2 tbs olive oil
1 broiler/fryer chicken (3-4 lb), cut up
5 cups chicken broth, divided
1 tbs chili powder
3/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
2 cans (15 oz each) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1. In a Dutch oven, saute onion and garlic in oil until tender. Add chicken, 3 1/2 cups chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
3. Remove chicken to a plate to cool. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven. Add the sweet potatoes, beans, tomatoes, and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender.
4. Meanwhile, remove chicken from bones and cut into bite-size pieces. Discard bones. Stir chicken into chili and heat through.
Yields: 10 Servings
Taste of Home December/January 2012