| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 6-pound chicken
- 1 clove garlic, finely chopped
- 2 tablespoon oil of choice
- 1/2 cup chicken broth, divided
- 3 dried guajillo peppers, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- Oil or butter
- 1/2 Spanish onion, diced
- 1 bell pepper, diced
- 1 cup crushed tomatoes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup canned pinto beans
- 1 cup canned black beans
- Serving suggestions: corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos
Instructions
- For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
- For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
- For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
- Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1289 |
| Total Fat | 83 g |
| Saturated Fat | 21 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 96 g |
| Cholesterol | 342 mg |
| Sodium | 642 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1289 |
| Total Fat | 83 g |
| Saturated Fat | 21 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 96 g |
| Cholesterol | 342 mg |
| Sodium | 642 mg |
Reviews
1 cup chicken stock
1/2 cup peppadew peppers
3 tablespoons katchup
1 teaspoon dark sugar
1 tablespoon tomato paste
These ingredients could be the difference everyone is looking for!
Also – boiling a whole 6 lb chicken should leave you with about 4 to 5 lbs of chicken meat. So, with the missing liquids it shouldn’t turn out as dry.
I have learned to watch the show and read the recipe at the same time – seems like MANY leave out some key ingredients.
Hope this helps!!!
Shouldn’t need more than a pound of meat, perhaps less depending on how saucy you like it. If you want the 6 to 8 servings a 6 pound chicken will make, I suggest at least doubling the sauce and chili base amounts, and you may need to triple or quadruple them (again depending on preferences. You will probably only need a 15oz can of each type of bean if you triple or quadruple the chili base.
I’ve only made this one time, 2 days ago. I have leftovers that we won’t be eating as this recipe, but I plan on jazzing it up and turning it into something else. I do plan on making it again, but adjusting either the amount of chicken down or the sauce and chili base up.