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.

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