Page 77 - Wits' Cookbook
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Chicken ChiliThis is the first “from scratch” recipe that I ever cooked.Submitted by: Mary KelmINGREDIENTS1 1⁄2 lb of boneless, skinless chicken breast 1⁄3 cup of water1⁄4 cup of minced onion2 tsp of minced garlic1⁄2 cup of vegetable oil1(15 oz) can of tomato sauce 1⁄2 cup of chicken broth1⁄2 can (3⁄4 cup) of beer1 tsp of soy sauce1 tsp of Worcestershire sauce 2 tbsp of chili powder2 tsp of ground cumin1 tsp of dried crushed oregano 3⁄4 tsp of salt1⁄2 tsp of paprika1⁄2 tsp of cayenne pepper1⁄4 tsp of turmeric1/8 tsp of ground sage1/8 tsp of dried crushed thyme 1/8 tsp of dry mustard1 can of black beans (optional)DIRECTIONS• In a small bowl, combine water, onion, and garlic; set aside to so en (about 10 minutes).• In a large skillet, heat oil, add chicken, and sauté until golden brown (about 5 minutes on each side).• Remove and drain. When cool enough to handle, cut into small, diced pieces; set aside.• Add so ened onion and garlic to oil and cook, stirring, until golden (about 5 minutes).• Add tomato sauce, beer, chicken broth, soy sauce, Worcestershire sauce, chile powder, cumin, oregano, salt, paprika, cayenne pepper, turmeric, sage, thyme, mustard, and chicken; mix well.• Bring to a boil, lower heat and simmer, covered, until sauce thickens (about 20 minutes), stirring occasionally.77SOUPS & SALADS

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