Monday, August 3, 2009
Chicken and Yucca Chili
Today I was finally able to try out my new Chicken and Yucca Recipe! I was so nervous, but it actually turned out amazing! My sister helped me along the way with all the steps and ingredients that needed to be prepped.
I cook very low sodium, so my recipes will not include salt. If you wish, you can add salt to taste. Now, a word to the wise, this does have a kick to it, so you can tone down the poblano and chili paste if you wish.
This is a quick and easy chili that is super simple to make.
1 Tablespoon of oil
1 bunch of scallions, white and green parts included, sliced
3 cloves of garlic (or 3 tablespoons of minced)
½ poblano pepper, stemmed, seeded, and chopped
½ orange pepper, seeded and chopped
1 tablespoon cayenne pepper
6 cups of low-sodium chicken broth
1 18-oz bag of frozen yucca, thawed
1 cup of corn kernels
2 carrots, thinly sliced
½ rotisserie chicken, skinned and shredded into large pieces
1 can of low sodium black beans, drained and rinsed
½ teaspoon of chili paste
Heat the oil in a large pot, medium-high heat.
Add the scallions, garlic, pablano, cayenne pepper, and orange pepper and cook until soft.
Add the chicken broth, yucca, corn, carrots, beans, and chili paste and bring to a boil.
Cover, and reduce to a simmer and cook until yucca is tender.
Stir to break up the yucca and thicken the broth slightly.
Add the chicken.
Allow thickening for about 10-15 minutes.
Salt and Pepper to taste.