You are here

Chili Chicken

Web20.Chickens's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 , finely chopped
  Red bell peppers 2 , stemmed, seeded, and finely chopped
  Mushrooms 10 Ounce, trimmed and cut into 1/4-inch-thick. slices
  Chili powder 1 Tablespoon
  Ground cumin 2 Teaspoon
  Diced leftover cooked chicken 8 Ounce (2 Cups)
  Canned chickpeas/Hominy 19 Ounce, rinsed and drained (1 Can)
  Canned plum tomatoes with their juice 2 Cup (32 tbs)
  Sugar 1⁄2 Teaspoon
  Red wine vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

1. Heat the oil in a large saucepan over medium heat. Add the onion, peppers, and mushrooms, cover, and cook over low heat, stirring occasionally, until tender, 5 to 6 minutes.
2. Add the chili powder and cumin and saute for a few seconds to release the flavors of the spices. Add the chicken, chickpeas, and tomatoes with their juices. With the side of a spoon, break the tomatoes into pieces. Cover and simmer over low heat for 10 minutes so the flavors blend together.
3. Uncover the saucepan and cook over medium heat to evaporate some of the liquid, about 1 minute. Stir in the sugar, vinegar, and season with salt and black pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 440 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 808 mg33.7%

Total Carbohydrates 50 g16.7%

Dietary Fiber 10.9 g43.6%

Sugars 9.2 g

Protein 23 g46.3%

Vitamin A 77.4% Vitamin C 183.9%

Calcium 10.2% Iron 21.4%

*Based on a 2000 Calorie diet

Chili Chicken Recipe