chicken and sweet potato chili
This is another recipe I furiously typed near midnight before I hopped on a plane back to Zhongguo. I think I've managed to correct all my misspelling from that sloppy type job. Woman's Day featured three unique chili recipes and the cinnamon buttermilk cornbread with cumin and cardamom honey butter. This chili and that cornbread are on the menu for dinner tomorrow.
I made lots of adaptations to the chili. No broiler chicken. I used about a pound and a half of ground chicken instead. Sauteed the onion and garlic, added the chicken, then the other ingredients once the meat was cooked. And no quinoa. I don't even know what that is...I googled it but finding it here seemed too troublesome. How about some couscous instead? So less meat, a different grain, a different ratio of beans, and more sweet potatoes. No red pepper flakes. Cayenne pepper instead. So my version bears some resemblance as a distant but fun cousin to this recipe. That's the great thing about chili. Every time is different! Use the recipe from the magazine as inspiration for your own chili.
CHICKEN AND SWEET POTATO CHILI
from Woman's Day Magazine
1 medium onion
1 whole garlic bulb, cloves separated, peeled, and minced
2 Tbsp olive oil
1 broiler chicken (3-4 lbs)
2 cans plus 1 ½ cups of chicken broth
1 Tbsp chili powder
¾ tsp salt
¼ tsp crushed red pepper flakes
¼ tsp pepper
½ cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans black beans, rinsed and drained
2 cans kidney beans (16 oz each), rinsed and drained
1 can (14 ¼ oz) diced tomatoes, undrained
SAUTE onion and garlic with oil in a dutch oven until tender. Add chicken, two cans broth, and seasonings. Bring to a boil. Reduce heat. Cover and simmer for one hour or until chicken is tender.
BOIL remaining broth in a small saucepan. Add quinoa. Reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat. Fluff with a fork. Set aside.
REMOVE chicken. Cool slightly. Strain broth, reserving vegetables. Skim fat from broth. Return vegetables and broth to the dutch oven. Add sweet potatoes, beans, tomatoes, and cooked quinoa. Bring to a boil. Reduce heat. Simmer for 15-20 minutes or until sweet potatoes are tender. Meanwhile, remove chicken from bones. Cut into bite size pieces. Stir into chili. Heat through.
