New Year Chicken Chili

With the holidays now a memory, we greet the new year with reflection and resolve to implement positive changes.  For many, myself included, resolutions are often related to lifestyle changes to promote good health.  For me, this starts in the kitchen where my quest for improved health and fitness begins with diet.  Please don’t misunderstand the use of the word “diet” as I am not referring to weight loss fads, but the choices made about what to eat and how much.  One of the best ways to control what goes into your body is to cook from scratch.  This is the only way to avoid too much sugar, salt, preservatives and dyes found in most processed food.

That said, I developed today’s recipe with several criteria to guide me.  First, it had to be healthy (low-fat, good amount of protein and high fiber).  The only fat that was in this preparation was the chicken thighs, although I did trim any visible fat off before cooking. Chicken breast is less fat but tends to dry out when cooked low and slow.  The beans provide very good fiber and protein as does the chicken.  I chose pinto beans because I had some in the pantry and I really like their flavor, but you decide what pleases you.  Second, it had to be easy to make.  I chose to make it in the slow cooker as I was busy and had several things going on that day.  Certainly, this could be accomplished stove top as well, requiring a bit more monitoring.  Honestly, this was the easiest dish to assemble.  My busy day required simplicity so I decided on no “pre”  and just threw all the ingredients into the cooker and turned it on.  By “pre” I mean no pre-soak on the dried beans and no additional sautéing of the aromatics.  Perhaps I should have called it “dump chili.” Third, with the arrival of winter last week, it had to be hearty and comforting.  After all, it is chili.

Here is how it went down in my kitchen.

 

 

 

NEW YEAR CHICKEN CHILI                                                        serves 6-8

Recipe by Jeanne Raffetto Tentis

1 ½ – 2 lbs boneless/skinless chicken thighs, cut into chunks

1 white or yellow onion, diced

4 cloves garlic, minced

2 1/3 c dried pinto beans, rinsed (soaking overnight will reduce cooking time but not absolutely necessary)

4c chicken stock (may need a bit more depending on your cooker)

2 (14 oz) cans of fire roasted diced tomatoes with green chilis (I like Muir Glen Organic)

1T ground cumin

1 ½ t dried oregano, preferably Mexican

2t sea salt

1 dried pasilla pepper (whole but shake out the seeds)

2 dried chipotle peppers (whole)

2 bay leaves

Avocado, diced scallion, grated cotija or cheddar cheese for garnish (or toppings of choice)

Combine all ingredients in a slow cooker, stir to incorporate. Bury the dried chilis and bay leaves in the liquid. Cook for 6 hrs on high (may need more time if beans are not soaked overnight) or 8-10 on low.  If desired, it can be cooked in a large soup pot on top of the stove.  Bring to boil, lower heat and simmer for 3-4 hours or until beans are tender.  Remove chilis and bay leaves before serving.  Top with the garnishes.

Note:  This dish gets better as it sits and flavors have time to marry.  Leftovers are freezer friendly.  Save some for another busy day.

Dried Pasilla (top)
Dried Chipotle (lower)

Cutting a few corners in the prep did not in any way effect the outcome.  The dried chili peppers contributed just the right amount of smokiness and mild heat.  You can adjust the amount to your liking but I would encourage you to include at least a little as they add richness and depth to your stew. My chili had the perfect amount of heat.  For me that means it is at first not very noticeable but then settles with a subtle heat at the back of the throat.  I should mention that there are many varieties of dry chili peppers, with varying levels of heat,  on the market.  Some have a guideline on the package to determine how hot they are but if not, you can research the heat levels as rated on the Scoville chart.  Don’t be afraid.  I keep several types of them in my pantry at all times.  They offer a flavor boost and complexity to many dishes and in soups and stews, you don’t have to reconstitute, just throw them in dry.

Good food warm dog.

We were warmed and comforted by this dish and were happy to eat the leftovers.  Nothing, except cuddling with a warm dog, beats a steaming bowl of goodness when those temps drop and warming the insides becomes imperative.  In addition, it is a completely guilt free meal.  That makes me very happy!

My wish for all is for 2016 to be a year of peace, happiness and good health.  Good eating starts in your kitchen so keep spreading the love, one dish at a time.  I send my love and thoughts for healthy eating to you. If winter isn’t your thing, have heart.  The days are getting longer and the  first seed catalog has arrived.

Stay warm and be safe.  Until next time, here is one of my favorite quotes for the new year,

“Don’t look back, you’re not going that way.”  Unknown

 

 

 

 

 

Roasted Peppers/ Eat, Preserve, Enjoy!

Every year I fall victim to over-planting something.  This year the crop of the year is chilies!  Jalapenos and Serranos abound in their red and green glory.  Part of the problem is that they look so beautiful hanging from their plants that I can’t resist!  The other problem is I suffer from memory loss in the Spring when I go to the nursery and see those tiny little plants barely an inch or two in height.  They just don’t look like they will grow to be the foot high and ever producing crop that they are.  In addition, they often come in a four pack.  What’s a girl to do?

After many batches of salsa and dinners of fajitas, I am faced with how to best use and preserve what remains.  I love the roasted peppers available in jars so I decided that was the way to go for my own harvest.  I should add this method works for all types of peppers.  So if you grow bell, banana, Italian or Anaheim this is a method that works perfectly.  Let me also add I usually leave my peppers on the plant until they ripen further and turn from green to red.  The red peppers tend to be sweeter and for my palate have generally more flavor than their green brothers and sisters.  This will vary depending on the variety so use your own judgement and tastes to determine your plan of action.

I used the grill for roasting but this can also be done under the broiler.  Either way, keep a close eye on them, turning often, so they char but don’t completely burn up.  Another tip I might pass on is wearing gloves.  I tend to dislike using gloves for almost any task but after handling and peeling this many chilies, my hands were on fire the remainder of the day and through the night even though I washed them often and thoroughly.  I even tried dipping them in milk but that offered little relief.  This is probably not so crucial if you are working with sweet peppers as opposed to hot. 

Here’s the process I used:

Roasted Peppers

1. Preheat the grill or broiler to high heat.
2. Place peppers directly on the grill or on a broiler pan or baking sheet (if using broiler).
3. Watch carefully, turning occasionally until skins are bubbled and charred on all sides.
4. Remove and place in a bowl.  Cover and allow to steam until they are cool enough to handle and skins are easily removed.
5. Peel each pepper.  At this point you can leave the stem and pepper intact with the seeds if you wish but I stemmed, peeled, cut in half lengthwise and scraped out the seeds.
6. Place in a jar and cover with extra virgin olive oil.  I refrigerate this for more immediate use, or….
7. Place on a baking sheet and freeze (approximately 1 hour).
8. Remove and place in a small container or freezer bag.  Store in the freezer for future applications.

 

 

 

 

Roasted peppers can be used in many dishes including but not limited to sauces, soups, eggs, casseroles, pastas, sandwiches, tacos or  as creatively as your personality and taste buds allows.  My husband used them this morning with eggs in a breakfast burrito, one of his specialties.  Delicious!  They will keep for up to six months in the freezer and up to 2 weeks in oil, covered and refrigerated.

If you enjoy peppers but don’t garden, visit your farmers market.  Right now they are plentiful, at their peak of flavor and inexpensive.  Their gorgeous colors of green, red, yellow, orange and purple provide a visual that is hard to duplicate.  Even if you don’t eat them, it is worth taking a look as it is nature’s gift of Fall art, right up there with the foliage, and not to be missed.

Hope you enjoy the smokey goodness of roasted peppers all Winter.  They warm you up and brighten almost any dish.  How do you use them?