Red chili variation
I need a quick and dirty main dish. Last night I made 4 cups of chile puree. There are two frozen chicken breasts in the freezer. So...
- Chile puree, 4 cups
- 2 frozen chicken breasts
- 1 tsp cumin
- 1/4 tsp thyme
- 1 tsp salt
- Yellow onions, medium, 2
- Garlic, 2 cloves, minced
- Potatoes, medium, 2, sliced into 1/4" wedges
- Olive oil
Throw olive oil into a large non-stick pan. Heat over medium. Begin sauteeing onions for three or four minutes, but not to the brown stage. Throw in garlic. Cook until fragrant. Mix in chile puree, potatoes, and spices. Throw in chicken breasts. Turn chicken breasts occasionally as they cook over 40 minutes, and of course stir occasionally. After 40 minutes remove chicken breasts and cut into bite size pieces. Cook further until chili ceases to be watery and achieves a pleasing thickness.
Result? Tasty!