Mexican Chilli Chicken
By: Anonymous
Published: Saturday, December 26, 2009 - 2:24am

Ingredients




1 kg Chicken breast
1 tablespoon Olive oil
10 cups Water
2 cups Chicken stock
1/2 cup Tomato sauce
1 Potato, cubed
2 lrg Onion
1 cup Corn, frozen
1 Carrot, chopped
1 Celery, stalk
1 lrg can Kidney beans
1 medium Red chili
1/4 cup Parsley, chopped
1 clv garlic
1 1/2 teaspoons Chili powder
1 teaspoon Cumin
1/4 teaspoon Salt
1 dsh Cayenne pepper
1 dsh Basil
1 dsh Oregano

Preparation

1 1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done - about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. 2 2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. 3 3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. 4 4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.