Blue Plate Bachelor

Makawao Chicken Chili with Sticky Rice

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs (cut into 1 in. chunks)
1 tsp. sea salt
1 tsp. ground pepper
1 tablespoon minced fresh garlic
1/2 cup diced carrots
2 tablespoons chili powder
1 tsp. ground cumin
1 tsp. oregano
1/2 cup chopped canned tomatoes
1/4 cup tomato paste
1 8 oz. can pinto beans
1 8 oz. can black beans

Heat the oil in a wok or dutch oven. Add chicken, salt, pepper, garlic and carrots. Stir fry for about 2 minutes. Add the chili powder, cumin and oregon. Stir in the tomatoes, tomato paste and beans. Let cook on low heat for about 20 minutes.

Makes 4 servings. Serve over sticky white rice.

This entry was posted Saturday, October 2nd, 2004 at 2:20 pm and is filed under Food. Responses are currently closed, but you can trackback from your own site.