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chicken breasts onions red garlic black beans four ears chicken chili paste ground cumin heavy cream cajun style roux course grnd cilantro
Viewed: 45 - Published at: 2 years agoIngredients
- 4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
- 3 large onions, 1/4" diced.
- 3 ea. red, yellow and green bells 1/4" diced.
- 4 garlic cloves minced.
- 1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
- four ears grilled corn, cut off and set aside (should equal to 3 cups).
- 2 gal chicken stock.
- 2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
- 1 tbsp. ground cumin.
- 1 qt heavy cream.
- 1 cup cajun style roux (pre-cooked.
- 1 tsp. course grnd (1/8 grain)blk pepper.
- 2 bu. chopped cilantro.
Method
- Carmelize onions and garlic in olive oil.
- Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper.
- When peppers are tender add cream and tighten with the roux.
- When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken.
- Adjust seasoning, salt content, remove from heat and stir in the cilantro.
- I serve it with a pinch of cilantro on top and a dollop of sour cream.
