Monday, March 8, 2010

Coconut Chicken Chili

1 Tablespoon olive oil
12 oz. skinless, boneless, chicken breasts, chopped
1 large onion, chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon all-purpose flour
1- 14oz. can coconut milk
2 Tablespoons peanut butter
1- 15oz. can cannellini beans, drained, and rinsed
3 medium carrots, copped fine or shredded
1 stalk celery, diced
1 medium green onion, sliced
5 cloves garlic
2 Tablespoons chopped fresh basil
In a large dutch oven, cook chicken, onion, chili powder, ginger, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper in hot oil over medium-high heat for 6-8 minutes until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to a boil, stirring occasionally. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling, reduce heat, simmer covered for 10 minutes. Serve over rice and top with fresh basil.

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