Chicken Chili

Name: Chicken Chili
Total time: 50 min
Ingredients: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups); 2 large cloves garlic; 1 teaspoon canola oil; 8 ounces skinless, boneless chicken breasts; 15 or 16-ounce can low-sodium white beans (Great Northern, white kidney); 1/2 jalapeno; 1/2 teaspoon ground coriander; 1 teaspoon ground cumin; 14 ounce can no-salt-added crushed tomatoes; 1 ounce red onion to yield 2 tablespoons finely minced; 10 sprigs cilantro to yield 1 tablespoon chopped; 1 lime; 1 cup frozen corn kernels; 4 tablespoons nonfat yogurt; Freshly ground black pepper

4.0

(153)

cooking.nytimes.com

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Total: 50 minutes

Servings: 2

Author : Marian Burros

chicken breast tomato white beans

Instructions

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Step 1

Chop whole onion.

Step 2

Heat on high heat nonstick pan large enough to hold all ingredients.

Step 3

Mince garlic.

Step 4

Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.

Step 5

Wash, dry and cube chicken.

Step 6

Rinse and drain beans.

Step 7

Add chicken to pan, and brown on both sides.

Step 8

Wash, seed and mince jalapeno.

Step 9

When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.

Step 10

Mince red onion; wash, dry and chop cilantro.

Step 11

Squeeze half of lime into chili; stir in corn; season with pepper.

Step 12

Continue cooking for about five minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.

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