ORANGE CHICKEN CHILI
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs oil
1 onion, chopped
2 cloves garlic, minced
1 1/4 pounds boneless skinless chicken thighs, cut into cubes
1/2 orange, zested, juiced
3 chipotle peppers in adobo sauce, minced
2 tbs tomato paste
1 pound butternut squash, peeled, cut into cubes
15 oz can pinto beans
3 green onions, sliced
In a pan, heat oil. Add onion and garlic, cook until softened. Add chicken, season, cook until browned. Add zest, juice, chipotles, and tomato paste, cook until fragrant. ADD squash, beans, and 3 cups water, bring to a boil, simmer chili until squash is tender. SMASH some of the squash against the side of the pot, stir into chili to thicken. Simmer 5 min. Season, divide among bowls, garnish with green onions. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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