I love cooking foods that are colorful and tasty. My Calico Chicken Chili has lots of colorful, fresh ingredients and I make way more than the two of us can eat so I can freeze some for quick meals later.
The natural side dish to accompany my chili is Cheesy Cornbread spread with Agave-Lime Butter.
Is your mouth watering yet?
Here are my recipes for these yummy delights.
Calico Chicken Chili
3/4 cup flour
3 tablespoons chili powder
3 teaspoons fresh, chopped oregano (or 1 teaspoon dried oregano)
1 tablespoon cumin
4 pounds skinless, boneless chicken thighs, cut into 1/2-inch chunks
6 tablespoons olive oil, divided
1 bunch (about 8) green onions, thinly sliced
2 shallots, diced small
12 cloves garlic, finely chopped
1 1/2 cups baby carrots, thinly sliced
1 each red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper,
seeded and diced about 1/2-inch square
2/3 cup water
2 tablespoons coconut sugar (brown sugar can be substituted)
1 tablespoon unsweetened cocoa powder
2 teaspoons salt
4 cups chicken broth
2 cans red kidney beans, drained
2 cans pinto beans, drained
Mix the flour, chili powder, oregano, and cumin in a large dish. Dredge the chicken chunks in the flour mix, shake off the chicken and reserve the remaining flour.
In a large kettle, heat 2 tablespoons of the oil over medium heat. Add half the chicken and cook until golden brown. Transfer chicken to a bowl or plate, and repeat with the 2 more tablespoons oil
and the remaining chicken.
Add the last 2 tablespoons oil to the pan to heat. Then add garlic, scallions, and shallots and cook until tender. (Be very careful not to burn the garlic!) Add the carrots, bell peppers, and water.
Cover and cook until the carrots are tender.
Mix the reserved flour mixture, coconut sugar, cocoa, salt, and pepper. Sprinkle over the cooked vegetables and stir until the vegetables are coated. Add the chicken broth and bring to a boil over medium heat to begin to thicken. Return the chicken to the pot, and add the drained beans.
Reduce to a simmer and cook until the chicken is cooked through, the beans are very tender, and the chili is full-flavored (about 20 minutes). HINT: For the best flavor, make it the day before.
2 boxes Jiffy Cornbread Mix
2/3 cup milk
1 cup sour cream
1 can small green chilies, drained
1 cup grated cheddar cheese
1 15-ounce can whole kernel corn
Combine all ingredients and bake at 400 degrees in a buttered 9×13 baking dish for about 25 minutes or as muffins for about 20 minutes. (makes about 24 regular size muffins).
Cornbread is done when a toothpick is inserted and comes out clean.
Agave Lime Butter
1 cup butter, softened
juice from 2 limes
2 tablespoons agave syrup
1 teaspoon paprika
Whip butter with a mixer until fluffy. Continue to whip as other ingredients are added.
Serve with warm Cheesy Cornbread.
Let me know when you try these recipes and how they turn out for you. I look forward to hearing from you.
Sharing my recipes and my heart for home,