Piri-Piri Chicken Chili

Piri-Piri Chicken Chili

I’ve been searching for bowls of comfort these days over bowls of greens, and chili, obviously, comes to mind. 

It’s rare that I ever try anyone else’s chili over Mom’s when I want something basic because, while everyone INSISTS that their particular chili recipe is THE BEST, I’m no different and I’m loyally partial to hers.  However, when I want to do something different, everything is fair game, and this one is definitely still very chili-esque, it’s still different enough that chili purists will be up in arms.

After the delicious success of the Aussie burger chili ages ago, I wanted to try to twist up other favorite recipes.  Some I feared would end up being more like a curry, but the one I settled on in this instance was a chili revamp of the piri piri chicken that I fell in love with when I first made that roast.  So, saying it in rhyme, we’ve got Piri-Piri Chicken Chili in our bowls today.

Easy does it, I took the spice mix from the Piri-Piri: fennel, marjoram, oregano, smoked paprika, thyme, red pepper and chili powder and added it to the normal chili base of cumin, tomatoes and beans, and ground chicken for variety and viola- hearty and delicious and oh-so-ready for fall times.

I ate this with cornbread, cheese and cilantro in the usual chili way and while it still does have a chili essence, it’s got a personality all its own. 

Even if you’re die-hard about your recipe, I’d suggest giving this one a try. If it helps you get over your metal block, think of it more of a stew, if it helps!

Piri Piri Chicken Chili
Serves 6
The delicious flavors of piri-piri chicken turned into a chili
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 2 TB olive oil
  2. 1 onion, diced
  3. 1 orange or red pepper, cored, seeded and diced
  4. 1 TB garlic, minced
  5. 1 pound ground chicken, preferably dark meat
  6. 1 tsp fennel seeds, crushed
  7. 2 tsp crushed red pepper flakes
  8. 1 TB dried marjoram
  9. 1 TB dried thyme
  10. 1 TB coarse sea salt
  11. 1 TB cumin
  12. ½ tsp freshly ground black pepper
  13. 2 tsp hot chili powder
  14. 1 tsp smoked paprika
  15. 1 tsp oregano
  16. 2 14-oz can white beans, rinsed
  17. 1 14-ounce can diced, fire-roasted tomatoes
  18. 1 14-ounce can chicken stock
  19. 1 cup fresh cilantro, chopped
  20. Cornbread, to serve
  21. Shredded cheddar, to serve
Instructions
  1. In a deep saucepan over medium-high heat, add the olive oil, onion and red pepper. Cook until soft, about 8 minutes. Add all of the spices and toast another 2 minutes. Add the chicken and garlic. Break the meat up with a wooden spoon and let brown until completely cooked. Add the beans, tomatoes and stock and bring to a boil. Reduce heat to medium and let simmer about 20 minutes until all is warmed through. Sprinkle with cilantro.
  2. Serve with cheese and cornbread!
The Hungary Buddha Eats the World http://thehungarybuddha.com/


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