“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown
The boys and Dave have been asking me to make this dish for some time… and I’ve been reluctant. Not that I didn’t think I could, I am very adventurous in the kitchen for the most part. However, breaking free of a few, at least what I believe to be, traditional dishes can be difficult for me. Now I know any of my close friends reading this are probably laughing and thinking, “Jean… traditional… bahhhh bahhhh…”. Well, I am traditional in a few things, LOL!
We have been being very diligent with creating & keeping to our monthly menus… and this was an item one of the boys chose. So being the good mom & wife I am, I found a recipe and of course altered it… kind of a lot!
So here we go, friends! I created this recipe with a few major variations for diversity and taking that leap away from tradition. I guess if I’m going, I’ll go big. To say the least this was a HUGE hit with all three of my men lol! I hope you all enjoy it. Be sure to leave me a comment on how you like it, what variations you may have tried, and any other tips & tricks you think I’d enjoy!
Our Favorite Recipes
Ingredients: Yields 6 Servings about 2 cups each
2 large boneless, skinless chicken breasts, chunked, about 2 to 3 pounds
4 TBSP Extra Virgin olive oil, divided
1 red onion, diced, about 1 cup
2 fresh cloves of garlic minced OR 2 tsp jarred
42 ounce container of chicken broth, 1 cup reserved
1- 15.25 ounce can black beans, drained & washed
1- 15.25 ounce can whole kernel corn, drained & washed
2 Roma tomatoes, roasted- see recipe on how to or you can purchase them
1 large jalapeno pepper diced, about ½ cup
½ cup ricotta cheese OR sour cream plus additional for topping
2 TBSP lime juice
Shredded Mexican style cheese for topping
¼ cup white all purpose flour and the 1 cup reserved chicken broth
3 tsp cumin
1 tsp each: dried oregano, cilantro, and chili powder
½ tsp each fresh ground pepper and pink Himalayan salt
¼ tsp cayenne pepper
What you’ll need to make your own roasted tomatoes:
2 large Roma tomatoes
About 2 TBSP olive oil
Long metal skewer- DON’T use a wood skewer for this as it will catch fire!
Gas stove top~ sorry, but an electric range won’t work.
If you don’t have a gas range then simply follow the directions, but place the halved tomatoes on a metal cookie sheet and broil for 3-5 minutes on each side.
1. In a small frying pan sauté diced onions and minced garlic in 2 TBSP of the olive oil on medium low heat for about 3 minutes or until slightly golden and soft; when done, remove from heat and aside until chicken is done.
3. Once chicken is done, remove it from the pot onto a plate or bowl and begin shredding it. I use two large forks to tear it apart; add it back into the original pot it was cooked in.
4.Add to chicken: sautéed onions & garlic, all seasonings, peppers, beans, corns, roasted tomatoes, lime juice, ricotta cheese, and chicken broth minus the 1 cup reserved for thickening; stir until thoroughly mixed; cook on medium heat stirring regularly for 1 hour.
5. Combine flour into broth & mix well; increase heat to medium high until boiling; add to boiling chili and stir until thickened. Turn down the heat to low and simmer for an additional 15 minutes.
6. Serve with shredded cheese, sour cream, and nacho chips.
Step by step photo display!
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This looks delicious. I like a chili recipe with chunks of meat in place of ground.
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Thanks!! Let me know if you try it & how you liked it!
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