Chicken Chilichili, mexican, poultry 1 lb skinned & boned chicken 1 breasts cut into 1 inch 1 cubes 2 tablespoon corn oil 4 medium onions, chopped 2 large green peppers, coarsly 1 chopped 3 large garlic cloves minced 1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon thyme 1 salt 1 pepper 1/2 lb ground round 2 bay leaves 3 tablespoon chili powder 3 can undrained tomatoes 1 (1 lb ea) 1 small avocado cut into 1/4 in. 1 dice 1 cup plain lowfat yogurt 1/3 cup minced fresh cilantro or 1 italian parsley Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. |
