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
We can track the history of meal recipes far back into ancient history, in fact as far back into history as the early Egyptians, and maybe even further. However, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later, there were some books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but rather accounts of the types of food served to the upper classes of that period. For the centuries that followed, the rich and powerful families of the West strove to serve up the most exotic banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes common in their social group. By the time we get to the 20th century, cookery books are greatly in demand due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Picante Chicken Chili recipe.
