In seeking advice most people aren’t looking for actual guidance but rather corroboration for self-serving motives. A compromised co-conspirator, the counselor, having told his advisee exactly what he wants to hear, thus will be held culpable for endorsing any perceived failure. It is far less strenuous and infinitely less dangerous to offer advice to those who are not asking for it. As such, I will advise this- If you plan to run a winter ultramarathon, consume plenty of coconut milk and invest heavily in liquid cookies.
Today’s chili incantation offers proteinaceous chicken, silky coconut milk, healthy spinach, and, uh, chili.
2 T olive oil
3 cloves of garlic minced
1 Anaheim pepper, finely diced
1 ¼ lb boneless, skinless chicken breast, diced
1 can (14.5 oz) Italian style diced tomatoes
1 can (13.5 oz) coconut milk
1 T chili powder
2 T fish sauce
½ t coriander
1 box (10 oz) chopped frozen spinach
- Fry garlic in oil for 5 minutes.
- Add pepper and chicken and fry until chicken is nearly cooked through.
- Add remaining ingredients and simmer for 45 minutes.
- Serve over cooked noodles. And top with chopped peanuts.
The ITP and guest ITP like the chili and would be willing to eat it again. Pre, perhaps the most non-adventurous eater on the planet, even ate a bowl full. Sometimes the little ones surprise me.
Delicious, creamy, satisfying and totally on the ‘NOT’ end of the spicy spectrum. Adding a couple of jalapenos would likely have ratcheted up the heat. The dish worked well regardless of the paucity of zip. Providing a base of lush coconut milk is always a good start and finishing it with some chopped peanuts is the cat’s meow. While this chili itself doesn’t make me ultramarathon ready, liquid cookies will.
Rob- When we spoke last November, thanks for ‘validating’ the chili experiment as a good idea. We are 329 days into the (chili) fray and Mrs. Chili365 is nearly frantic. This is your fault. Happy Thanksgiving.