Ingredients
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp vegetable oil
1/2 lb chicken breast skinless, boneless, cut into 1-inch p
2 tsp sage, or 3 ts as desired
1/4 tsp salt
3/4 cup picante sauce
1 can kidney or pinto beans 16-ounce can, , undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper cut into, 1/2-inch pieces
1 large tomato seeded, coarsely chop, ped
OPTIONAL TOPPINGS
1 chopped cilantro
1 sour cream
1 shredded cheddar cheese
Directions
Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until chicken is no
longer pink, stirring constantly. Sprinkle sage, cumin and salt over
chicken; cook and stir 1 minute. Stir in picante sauce, beans,
vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer
10 minutes. Stir in green pepper and tomato; continue to simmer
uncovered 10 minutes. Discard bay leaf. Ladle into bowls; top as
desired and serve with additional picante sauce. Makes 4 servings,
about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this
prize-winning chili takes kindly to a wide range of favorite chili
toppings. Great served over or under rice, too!
Servings: 4 servings
Picante Chicken Chili Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Dutch Oven; Poultry; Sauce
The History of Recipes
Recipes as an idea can be tracked far back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used many spices, including some familiar names such as bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from the East, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an eruption in manuscripts on cookery, many of which are kept safe in private collections. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Picante Chicken Chili recipe.
