Day 65 (300 to go)
Artichoke n’ chicken chili- say it 5 times fast and the lyrical charm will haunt you like spectral voodoo.
2 T olive oil
1 ¼ pound boneless, skinless chicken breast diced.
1/3 C jalapeno, diced
½ onion, diced
½ head of garlic, peeled and mashed
Place ingredients in a pot and fry until chicken is cooked through (about 5 minutes over medium-high heat)
1 can artichokes, diced *drain BUT SAVE the liquid
2 C of liquid (that is- drained artichoke juice +water, enough to equal 2 C)
2 t chicken bullion
½ t coriander
1 t thyme
1 t paprika
1 T chili powder
Simmer over medium heat for 20 minutes.
Serve over basmati rice.
It was time to break out the artichokes to, er, celebrate our third consecutive night of chicken chili. Redundancy acknowledged, however, if you can score *good* quality boneless skinless chicken breast for $1.79/lb, you’ll be making chicken chili until the cows come home. (Why wouldn’t they come home? You’re making chili con pollo!)
Of this week’s chicken chili trilogy, this ranks as the consensus favorite. The meat was perfect- supple but firm. Ummm. The artichokes were a great add, as was the high octane garlic. The ITP noted the high quality offering and the word “terrific” was bandied about. I even scored a rare meal-induced hug. Thank you artichoke n’ chicken chili.