I'm super excited to bring a guest post from my friend April who also lives in China. She's currently about to add #4 to their family. So fun. She's a super mom, crazy creative, and I love seeing what all she's up to with her family! One of my first memories of April and her husband was going together to our favorite Indian restaurant in Hong Kong. Thanks for sharing, April!
April's Chicken Chili
4 thawed chicken breast
1 red bell pepper
1 yellow bell peper
1 yellow onion
4 large tomatoes
1 small can tomato paste
1/8-1/4 cup of chili powder
1-1.5 tsp garlic powder
1/2-1 tsp cumin
1.5 tsp salt
pepper
2 ish Tbs sugar
Chop chicken, peppers, onion and tomato really small.
Add all the chopped up veggies and chicken to the crock pot and add in a can of tomato paste.
Here's a picture of the stuff I can get locally and I think the flavor is great. You could use a big bottle of ketchup too maybe, but you just wouldn't add sugar at the end when you're adding all your spices! I don't add water because the tomatoes seem to put out a lot by themselves.
Cook on low for 6-8 hours or start on high for an hour or so then switch to low for 4 hours. (because lets be honest, who has usually thought about dinner prep before 10 a.m.??)
I add black beans if I have any stashed in the freezer, but it's great without them too!Then about an hour before eating, add in your spices.
After adding in your chili powder, your chili should look a lot more chili-ish in color! More redish than yellow. That's usually how I judge my amount of chili powder. I usually add closer to 1/4 cup of chili powder because we really like the flavor of it.
Give a good stir, and let it simmer in the crockpot for an hour.
Serve it with your favorite recipe of cornbread, or crumble the cornbread right on top like we do!
It's also really great with some sour cream and cheese on top. April's Notes: I try to cut everything really small because it hides the veggies more for my kids. :) If I can't find a yellow bell pepper, I'll add two red because I can usually get those. I've never added a green bell pepper because I think they are a little bitter. But it might work also!
And if you have any leftover the next day and feel like splurging on imported Fritos, serve it on fritos with some cheese on top as my favorite concession stand food! :)
April's Chicken Chili
4 thawed chicken breast
1 red bell pepper
1 yellow bell peper
1 yellow onion
4 large tomatoes
1 small can tomato paste
1/8-1/4 cup of chili powder
1-1.5 tsp garlic powder
1/2-1 tsp cumin
1.5 tsp salt
pepper
2 ish Tbs sugar
Chop chicken, peppers, onion and tomato really small.
Cook on low for 6-8 hours or start on high for an hour or so then switch to low for 4 hours. (because lets be honest, who has usually thought about dinner prep before 10 a.m.??)
I add black beans if I have any stashed in the freezer, but it's great without them too!Then about an hour before eating, add in your spices.
Give a good stir, and let it simmer in the crockpot for an hour.
Serve it with your favorite recipe of cornbread, or crumble the cornbread right on top like we do!
It's also really great with some sour cream and cheese on top. April's Notes: I try to cut everything really small because it hides the veggies more for my kids. :) If I can't find a yellow bell pepper, I'll add two red because I can usually get those. I've never added a green bell pepper because I think they are a little bitter. But it might work also!
And if you have any leftover the next day and feel like splurging on imported Fritos, serve it on fritos with some cheese on top as my favorite concession stand food! :)
Looks good. By "small can of tomato paste" what size is it? Also is the traditional tomato paste or more like a tomato puree?
ReplyDeleteHey! The can April used is about 190g if I remember correctly. Very similar in size to the 6oz cans in the USA, but shorter and fatter. The can she pictured is traditional tomato paste texture, not a puree.
ReplyDeleteI thought this was super yummy! Thanks!
ReplyDelete