Sunday, July 13, 2014

Coconut Chicken Chili

What an interesting Chili recipe. It is quite tasty.

12 oz. skinless, boneless chicken breasts, chopped
1 large inion
1 1/2 tsp. chili powder
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 tbsp. olive oil
1 tbsp. flour
1(14 oz.) can unsweetened coconut milk
1 tbsp. peanut butter
1 can white beans(rinsed and drained)
3 med. carrots(shredded)
1 stalk celery(sliced)
1 green onion(sliced)
5 cloves of garlic(minced)
hot cooked white rice.

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In large saucepan, cook chicken, onion, chili powder, ginger, salt, and both peppers in hot oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup of water. Bring to boil, stirring occasionally.
Stir in beans, celery, carrots, green onion, and garlic. Return to boil, then reduce heat. Simmer covered for 10 minutes. Serve over hot white rice.

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