Day 210’s chili is inspired a fried chicken burrito once offered by a now-defunct local eatery. As my schedule permitted no time to fry a chicken, I opted to use breaded chicken tenders as an alternative. In place of gooey pinto beans, I favored the piquant zip of spicy pickled carrots. In a battle pitting the advantages of quick meal against the benefits a meal well done, I’m hoping there’s some common ground. Perhaps it can be found in Switzerland or maybe Reykjavik.
2 ½ C vegetable juice
1 C spicy pickled carrots
¾ C diced green peppers
1 T chili powder
1 t cumin
1 t paprika
1/3 C uncooked sushi rice
12 oz breaded chicken tenders, diced
- Simmer everything (except the tenders and tortillas) in a pot for 45 minutes.
- While the remaining ingredients are simmer, cook tenders according to package directions.
- Add tenders to simmered chili and simmer 5 minutes longer.
- Serve wrapped in tortillas.
Justifiably, I was concerned that this chili would go down in history as the “Fish Stick Chili’s Evil Twin.” With this worry coursing through my nervous veins, I did what any altruistic parent would have done. I tasted the chili prior to feeding it to the kids. Heck, it was pretty damn good. I was confident that the ITP would be pleased with this (semi-haphazard) concoction. For once, I was correct. The ITP, also expressing understandable surprise, also gave this chili high marks. The spicy carrots gave the dish enough kick and the rice thickened the broth without making it too obtuse. The curious choice of breaded chicken tenders appeared to have worked out quite favorably. They added a texture that was lively without being a nuisance. While the simmer time was moderately substantial, the ingredients were knocked together in a matter of 2 minutes. (I’m fast baby, fast). All in all, the Chicken Hustle Jive Chili was a busy day chili done well.