Mike's Cajun Chicken Chili

Mike's Cajun Chicken Chili

PostBy: mikeandgerry On: Fri Sep 25, 2009 11:58 pm

This is a relatively healthy, low fat dish that I truly love. It is my own concoction arrived at after becoming bored with "regular" chili. As with all recipes for chili....there are no rules (unless you are Texan, of course). In my opinion, a recipe is the antithesis of the spirit of chili-making (or any other pot luck stews). Therefore, understand that the quantities of ingredients may be, and should be, adjusted to individual tastes. Experienced cooks should feel free to substitute fresh for dried or canned ingredients. This recipe is merely a guideline to a taste.....

1 lb chicken breast, skinned, trimmed, cubed 1/2"
1 lg sweet or "meaty" onion chopped or diced coarsely
1 lg clove garlic
1 28oz can diced tomatoes with juices
1 16oz can cannelini (white kidney beans) with liquid
2 tbsp cooking oil
2 sm cans chopped green chilis
1 tsp cumin
2 tbsps Dinosaur BBQ brand Cajun Foreplay rub (used as a spice, not a rub)

If you cannot find the rub see below.

Add oil to a large pot (or stock pot) and bring to temp on medium.
Add onion and garlic. Saute just until onions begin to turn transparent.
Add chicken and saute just until the pink is gone. Be careful not to overcook the chicken.
Add tomatoes with juice from the can, beans with the can liquid, and the green chilis. Mix well.
Heat to simmering temperature (just under boiling- no bubbling).
Add all seasonings. Stir in.
Simmer uncovered for one hour.
Adjust to taste.
Enjoy.


Serves one ravenous fat man, or perhaps four normal adults with a side of salad and bread.


A substitute for the brand name seasoning listed above is approximated by the following dry mixture:

1/2 tsp Garlic powder, 1/2 tsp Paprika, 1/4 tsp Oregano, 1/4 tsp Thyme, 1/2 tsp Basil, 1 tsp Onion Powder, 1 tsp black pepper, 1 tsp sugar, 1 tsp salt, 1/2 tsp crushed red pepper, 1/4 tsp cayenne pepper.
mikeandgerry
 
Stoker Coal Boiler: Axeman-Anderson Anthratube 130-M

Re: Mike's Cajun Chicken Chili

PostBy: ceccil On: Sat Oct 10, 2009 12:46 pm

Made this last night. Came out vey good and was easy to make. My wife thinks it was a little to spicy for her. Next time i'll just use one can of peppers and it should be just about right for us. Our local Top's Market had the rub. We found it by accident while we were gathering the ingredients to make the rub. Onion powder alone cost more than the rub itself. Thanks for the recipe.

Jeff
ceccil
 
Stove/Furnace Make: Keystoker, Harman
Stove/Furnace Model: 90K, Mark III

Re: Mike's Cajun Chicken Chili

PostBy: mikeandgerry On: Sun Oct 11, 2009 12:10 am

ceccil wrote:Made this last night. Came out vey good and was easy to make. My wife thinks it was a little to spicy for her. Next time i'll just use one can of peppers and it should be just about right for us. Our local Top's Market had the rub. We found it by accident while we were gathering the ingredients to make the rub. Onion powder alone cost more than the rub itself. Thanks for the recipe.

Jeff


Glad you enjoyed it. My wife would have preferred yours to mine also!
mikeandgerry
 
Stoker Coal Boiler: Axeman-Anderson Anthratube 130-M



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