Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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Print

Spicy Chicken Chili (Chili de Pollo Picante)

Ingredients:
• 2 tablespoons cooking oil (vegetable, olive, etc.)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound skinless chicken breast (about 4), cut into thin strips (or add already cooked or canned chicken when you add the beans)
• 4 Tb. Mexican seasoning (premade or make-your-own blend: see box to the right)
• 2 jalapeño peppers, seeds and ribs removed, chopped (optional)
• 1 1/2 cups canned crushed tomatoes with their juice
• 2 1/2 cups canned low-sodium chicken broth
• 2 cans (15oz. each) drained and rinsed black or pinto beans (3 1/3 cups)
• 1/2 teaspoon pepper
• 1/3 cup chopped cilantro (optional)

Directions:
In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the Mexican seasoning. Add the jalapeños (if using), the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro (if using).

Serving suggestion: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

MAKE YOUR OWN MEXICAN SEASONING BLEND:
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt


Ingredientes:
• 2 cucharadas de aceite (vegetal, oliva, etc.)
• 1 cebolla, cortada
• 2 dientes de ajo, cortados
• 1 libra de pechuga de pollo sin piel (4 pechugas, más o menos), ralladas (o se puede poner pollo enlatada cuando pone los frijoles)
• 4 cucharadas de especias mexicanas (se puede comprarlas o hacer su propia mezcla: fíjese en la receta al lado)
• 2 chiles jalapeños, con las semillas quitadas, cortados (opcional)
• 1 1/2 tazas de tomates enlatados con su jugo
• 2 1/2 tazas de caldo de pollo de bajo sodio
• 2 latas (de 15 onzas) de frijoles negros o pintos, desaguados y lavados (3 1/3 tazas)
• 1/2 cucharadita de pimienta
• 1/3 taza de cilantro cortado (opcional)

Direcciones:
En una olla grande, caliente el aceite a fuego lento. Ponga la cebolla y ajo; cocínelos hasta que estén tiernos, casi 3 minutos.

Subir el fuego a nivel regular y ponga el pollo. Cocínelo hasta que ya no esté rosado, 2-3 minutos. Ponga las especias mexicanas. Ponga los chiles jalapeños (si los está usando), los tomates con su jugo y el caldo de pollo. Hierva el chili, cubra la olla y reduzca el fuego a nivel lento y déjelo hervir por 15 minutos.

Descubra la olla y ponga los frijoles y pimienta. Déjelo hervir hasta que el chili esté más denso, 15 minutos más. Sirva con el cilantro encima (opcional).

Sirva con: Pan de elote siempre es un buen complemento para el chili. O sirva el chili sobre pasta macaroni o arroz.

HAGA SU PROPIA MEZCLA DE ESPECIAS MEXICANAS:
• 4 cucharaditas de chile en polvo
• 1 cucharada comino molido
• 2 cucharaditas orégano seco
• 1 cucharadita de sal

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[email protected]

Concord Location
P: 925-676-7543
F: 925-671-7933

Fairfield Location
P: 707-421-9777
F: 707-421-0205

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Concord Warehouse
4010 Nelson Ave., Concord, CA 94520
Monday - Thursday: 7:00 am - 7:00 pm
Friday: 8:00 am - 3:00 pm
Saturday - Sunday:  8:00 am - 3:30 pm

Fairfield Warehouse
We've moved! 2370 North Watney Way, Fairfield, CA 94533
Monday through Friday: 7:00 am - 3:30 pm
Saturdays by appointment

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Federal Tax ID# 94-2418054
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