Red Bean Chili Cumin Roasted Chicken, Sweet Onions, Croutons
Servings: 8 People
Equipment
- large sauce pot
Ingredients
- 1/4 cup Olive oil
- 4 Chicken thighs skinless, boneless, cubed
- 4 tbsp Cumin powder
- 2 medium Yellow onion medium diced, divided
- 6 cloves Garlic minced
- 2 cups Plum tomatoes canned or roasted, coarse chopped
- 4 tbsp Chili powder
- 1 Ancho Pepper dried, whole, seeded
- 1 tbsp Oregano dried
- 8 cups Chicken stock
- 4 cups Red kidney beans canned or precooked
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 4 sprigs Cilantro
- 2 tbsp Butter unsalted
- 1 cup Country bread medium cubed
Instructions
- Using a large sauce pot over medium heat, add olive oil, chicken and cumin
- Roast ingredients in pot for 5-7 minutes insuring that spices do not burn.
- Add onion, garlic &tomatoes, bring to simmer, reduce heat, cover and cook slowly for 5 minutes, stirring as needed.
- Add chili powder, oregano, ancho pepper and chicken stock
- Bring to simmer, reduce heat, cover and slow cook until chicken is tender.
- Add precooked red beans, bring to simmer, cook for 7 minutes, remove ancho chili pepper.
- Season with sea salt and pepper to taste
- Place in serving bowls, garnish w/ cilantro & croutons. (optional garnish, jalapeño cheese, sour cream)
Croutons
- Using a small sauce pan, over medium heat, add butter to melt, once melted add country bread and toss to coat.
- Continue to slow cook in pan, tossing as needed until golden brown, remove from heat, set aside