Ingredients Makes : Serves more than 8 good friends (or 9 relatives and one amazed mother-in-law!)
| 21⁄2 lbs | chicken breasts | 1.25 kg |
| 2 tbsp | vegetable oil | 30 mL |
| 2 | onions, chopped | 2 |
| 2 | cloves garlic, minced | 2 |
| 3 tbsp | chili powder (use all of it!) | 45 mL |
| 2 tsp | ground cumin | 10 mL |
| 1 tsp | dried oregano | 5 mL |
| 3 tbsp | ground coriander | 45 mL |
| Salt and black pepper to taste | ||
| 4 | carrots, sliced | 4 |
| 3 | stalks celery, chopped | 3 |
| 1 | 28-oz (796 mL) can tomatoes | 1 |
| 3 tbsp | tomato paste | 45 mL |
| 2 tbsp | lime juice | 30 mL |
| 1 tsp | granulated sugar | 5 mL |
| 1 | 12-oz (341 mL) can corn kernels, drained | 1 |
| 1 | 14-oz (398 mL) can kidney beans, drained and rinsed | 1 |
| 1 | 14-oz (398 mL) can chickpeas, drained and rinsed | 1 |
| 1 | green bell pepper, seeded and chopped | 1 |
Instructions
- Skin and bone chicken. Cut into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper.
- Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney and garbanzo beans and green pepper. Simmer 30 minutes more.
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