Recipe#5440

Title: Chicken

Newsgroups: rec.food.recipes 
 From: PGMOGUSH@tayloru.edu (Peggy Mogush) 
 Subject: Fiery Chicken Chili 
 Date: Fri, 23 Sep 1994 20:24:00 +0000 
 Message-ID: <09231994202452um@alexr.demon.co.uk> 

vegetable cooking spray
 2 tsp vegetable oil
 4 c. coarsely chopped onion
 1 1/2 c. coarsely chopped green pepper
 4 cloves garlic, thinly sliced
 1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pcs
 (I buy a pound or so of skinless, boneless chicken breast - I'm lazy)
 1/4 c. chili powder
 1 tsp ground cumin
 2 tsp ground coriander
 1/2 tsp salt
 1/2 tsp cayenne pepper
 2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
 1 (6 oz) can tomato paste
 1 (10 1/2 oz) can low-salt chicken broth
 1 (12 oz) can beer (or use another can of low salt broth
                 or some white cooking wine )
 1 bay leaf
 2 (15 oz) cans garbanzo beans, drained
 (This is definitely a recipe where you need to have everything chopped and
 measured out before you start cooking - because once you start cooking, it
 goes fast. You'll burn or get your veggies too soggy if you don't....)
 Coat a large dutch oven with cooking spray, add oil.  Place on medium high
 heat and heat until hot. Add onion, bell pepper, garlic; saute 5 min or
 until tender, stirring frequently. Add chicken and cook 2 minutes or until
 browned, stirring constantly.
 Add chili powder, ground cumin, coriander, salt and cayenne. Cook 1 minute,
 stirring constantly. Add chopped tomatoes, tomato paste, beer, broth, and
 bay leaf. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add
 beans; cook, uncovered, an additional 20 minutes, stirring occasionally.
 Discard bay leaf.