We’re Cooking: Chicken Chili and Beer Bread

chicken chili

I have been freezing for the past week….I just can’t warm up, so we opted to make a spicy chicken chili the other night when some friends came over.  Our friend is a big beer lover as well, so in honor of him I whipped up a quick beer bread using a bottle of Shiner Bock Bohemian Black Lager inpsired by a recipe Chef Stephan Pyles did on Texas Living the other day.   What do you know….I’m not cold anymore.

Chicken Chili
2 large chicken breasts, skinned and de-bonned
3 bay leaves
1 stem fresh rosemary
2 tablespoons grapeseed or olive oil
1 red pepper, 1 yellow and 1 orange (or whatever color you like, just not green), stem and seeds removed and chopped
2 zucchini squash, chopped
6 tomatillos, shucked and chopped
2 poblano peppers, roasted then chopped after removing the seeds and stems1 jalapeno pepper, roasted then chopped after removing the seeds and stems
1 large white onion, chopped
4 cloves garlic, chopped
1 28 ounce can of crushed tomatoes, I used San Marzano, but whatever you like
1 14.5 ounce can of diced tomatoes, again whatever you like
2 tablespoons salt
1 tablespoon cumin
2 tablespoons pepper
2 tablespoons chili powder
2 teaspoons Garam Masala
1 teaspoon red pepper flakes
2 teaspoons paprika
1 cup white wine
Juice of 1 lime
2 tablespoons fresh basil, chopped
1/2 cup fresh cilantro, chopped
2 cans kidney beans, drained and rinsed (optional)
For garnish – sliced avocado, grated cheddar or jalapeno cheddar cheese, chopped cilantro, lime wedges, chopped fresh tomatoes, chopped scallions and crumbled bacon

IMG_6456Fill a large pot with water and bring to a boil.  Season with chicken with 1 tablespoon each salt and pepper.  Add the chicken to the boiling water with the bay leaves and rosemary and cook until cooked through, about 45 minutes.  While you are waiting for the water to boil add the poblano and jalapeno pepper to a pre-heated 400 degree oven and roast, turning a few times until the peppers become slightly charred.  When they are roasted remove from the oven, let cool then remove the stems and seeds and roughly chop. Meanwhile add the oil to a large soup pot or Dutch oven over medium heat. Add the onions, tomatillos, colored peppers, zucchini and roasted peppers to the pot and saute, turning several times until softened.  Add the garlic, cook for 2 minutes, then add all the spices, 1 tablespoon each salt and pepper and cook for 6-10 minutes.  If you don’t have enough liquid add some of the wine.  You want to get good color on the veggies, so don’t steam them let them cook through.

IMG_6457Add the tomatoes and the rest of the wine with the cilantro and basil.  Bring to a boil then simmer.  When the chicken is done cooking remove from the water and let cool, then shred and add to the Dutch oven with the lime juice.  Continue to simmer until ready to serve, at least half an hour or more.  The longer you let it simmer the more the flavors will develop.  Add the beans, if you would like about 10 minutes prior to serving so they can warm through.  Adjust any final seasoning and serve with crusty bread and the accoutrements.



Beer Bread
3 cups flour
1 tablespoon baking powder
1 tablespoon salt
2 tablespoons sugar
1 teaspoon black pepper
pinch cayenne pepper
12 ounces your favorite dark lager
cooking spray

Pre-heat the oven to 375 degrees.  Sift the dry ingredients together in a large mixing bowl.  Spray a loaf pan or small baking dish with the non-stick cooking spray.  Add the beer to the bread and mix until it just comes together.  Pour into the baking dish and bake in the oven for 35 minutes or until a wooden stick comes out clean when inserted into the bread.  Let cool just slightly, it is better served warm.


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