Given the oven at the cottage has decided to die, I'm now making stovetop meals.
OK. So the cottage oven has 'given up the ghost' as they say. Of course, it has a highly unusual element that needs to be replaced. I expect a replacement part might be available somewhere in Timbuktoo. Given the number of guests arriving over the next week, I'm now desperately dreaming up recipes to make on top of the stove. This chicken chili recipe is one of them.
Ingredients:
- 2 Tbsp. vegetable oil
- 1 rotisserie roast chicken from the grocery store, skin removed
- 1 onion, chopped
- 1/2 of a large red pepper, chopped
- 1 celery stalk, chopped
- 1 can chickpeas(19 oz/540 ml), drained
- 1 can white kidney beans(19 oz/540 ml), drained
- 1/2 can black beans, drained
- 1 can of baked beans (398 ml)
- 1 can of corn(12 oz/341 ml), drained
- 1 (430 ml)jar of salsa (your choice, but I used mango/poblano pepper salsa)
- 1/2 of a 720 ml. jar of possata(strained tomatoes)
- 1 Tbsp. granulated sugar
- 1 Tbsp. unsweetened coca powder
- 1 teaspoon crushed chili pepper
- a handful of chopped fresh parsley or cilantro
- water as needed to cover the ingredients and form a sauce
- salt and pepper to taste
Potential toppings:
- sour cream
- grated cheddar cheese
Instructions:
Go to the grocery store and buy a roast chicken. When you get it home, remove the skin, then remove the flesh from the bones. Chop the chicken into bite-sized pieces and set aside.
Then grab a large pot,(I used the jam-making pot), and place it on the stove over a medium heat. Sauté the onion and red pepper in the vegetable oil until softened. You can add the rest of the ingredients in any order you like, aside from the water, salt and pepper. Stir. You'll have to decide how thick you want your chili to be before adding too much water. And you'll have to taste it prior to adding too much salt and pepper.
Lower the heat and simmer for about an hour to allow all of the flavours to meld. The flavour of the chili will improve if it is left in the fridge overnight prior to re-heating and serving.
That's one meal down...only about 10 to go.
