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CHILI-CHICKEN STYLE
FREE RECIPE NEWSLETTER
1 pound of fresh chicken breast fillets 2 cloves of garlic, peeled and chopped Olive oil Salt 1 teaspoon of chili powder (More, if desired) 1 small can of tomato paste 1 small can of chicken broth 2 cans of chili beans 2 large cans of crushed tomatoes Rinse the chicken breast fillets under cold water and pat dry with paper towels. Place all of the chicken breast fillets on a cutting board. Cut first in one direction and then in the other direction, turning the fillets into small bite-size pieces. Pour enough olive oil into the bottom of a frying skillet to basically lubricate the pan. Place the skillet over medium-low heat and add the diced chicken breast pieces, chopped garlic, chili powder and salt. Blend the chicken meat, garlic and spices together by stirring, pushing and turning in the olive oil until lightly brown and tender. Add the entire small can of tomato paste to the skillet of cooked chicken and garlic. Continue cooking and blending the ingredients together. Open the can of chicken broth and add a soup ladle full of chicken broth to the above ingredients. Stir and blend until the tomato paste has thinned out some, looking more like a thick tomato sauce. Cook until hot. Move the chicken mixture from the skillet into a large pot and place the pot back over the heat. Drain the 2 cans of chili beans and add the beans to the pot of chicken mixture. Blend together well and turn the heat to low, stirring often. Add another soup ladle full of chicken broth to the chili mixture in the pot, stir and continue cooking. Add the 2 large cans of crushed tomatoes, blend together and simmer over low heat, slightly covered, stirring occasionally for 40-50 minutes. Serve with crackers or tortilla chips. ***Note, if the chili sauce is too tart, a teaspoon of sugar can be added to the pot. If the sauce is too thick, add more chicken broth. If you desire, more chili powder or salt can also be added.
Chili-Chicken Style Recipe
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