Wednesday, January 27, 2010

Cocnut Chicken Chili


12 oz. skinless, boneless chicken breast halves, chopped

1 large onion, chopped

1-1/2 tsp. chili powder

1-1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1 Tbsp. olive oil

1 Tbsp. all-purpose flour

1 14-oz. can unsweetened coconut milk

1 Tbsp. tahini
1 15- to 19-oz. can cannellini beans, rinsed and drained

3 medium carrots, shredded

1 stalk celery, sliced

1 medium green onion, sliced

5 cloves garlic, minced

2 Tbsp. chopped fresh basil

Hot cooked jasmine rice

Fresh basil and sliced jalapeƱos (optional)


1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeƱos. Makes 4 (1-3/4-cup) servings.

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