Saturday, April 23, 2016

Chicken Chili

This chili is more of a soup consistency but the flavor is spectacular! We served with toasted sourdough which was a perfect match.

olive oil
1 really large onion, diced (or 2 smaller ones)
2 anaheim peppers, diced
2 cloves of garlic, minced
6 cups chicken stock
6 or more chicken thighs
1 can black beans, drained
2 teaspoon fresh oregano, chopped
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
Shredded cheese for serving (we used cheddar)

In a stock pot saute onion and peppers in a little olive oil for a few minutes until softened. Add the garlic and saute a minute or so more. Add in the chicken thighs and cover with chicken stock (add more if needed). Add in all the spices. Boil for 15 minutes or so until chicken is fully cooked. 
Remove chicken and shred then put back in pot and keep warm until you're ready to serve. 
Top with cheddar.

Everyday French Bread

  • 1 cup warm water 
  • 2 tablespoons sugar
  • 2½ teaspoons yeast
  • 2 tablespoons oil
  • 1½ teaspoons salt
  • 3 cups flour
In the bowl of your stand mixer with fitted with the dough hook add sugar and water. Stir to dissolve sugar and sprinkle with yeast.
Add oil, salt and flour then turn on your mixer. Let it incorporate the ingredients and knead until your dough seems smooth.When you are satisfied, place in greased bowl flipping to cover both side.
Cover and let rise 1 hour.
Punch down and let it rise again... about 30 minutes.
Pull out and flatten out into a rectangle. Roll it up and tuck the ends under pinching gently. Place on greased baking sheet, cover and let rise 30-60 minutes.
At the end of that time, preheat oven to 375 degrees. Brush with egg was for harder crust.
Give it a couple quick swipes with a serrated knife.
Bake for 25 minutes.