Monday, August 4, 2008

creamy chicken apple-chili

Another yummy recipe from Everyday with Rachael Ray.
Surprisingly, the apples were very tasty in the chili
It was really simple to make and didn't take long at all.

Creamy Chicken-Apple Chili
serves 8.  prep 15 min.  cook 20 min.

1/4 cup extra virgin olive oil
2 pounds chicken tenders, cut into 1/2 inch thick slices
4 tsp chili powder
2 tsp ground cumin
salt and pepper
2 apples, cut into 1/2 inch cubes
1 onion, chopped
4 tbs butter
1/2 cup flour
 2 cups chicken broth
1/4 cup milk
two 15 oz. cans pinto or white beans, rinsed
2 cup shredded monterey jack cheese (about 8 oz.)

1.  In a large Dutch oven, heat 2 tbs olive oil over medium-high heat.  add the chicken, chili powder and cumin, season with salt and pepper and cook ,stirring for 5 minutes , transfer to a bowl
2.  In the same pot, heat the remaining 2 tbs olive oil.  add the apples and onion and cook, stirring until softened , 6 minutes, add to the chicken.
3.  In the same pot. melt the butter over medium-low heat.  whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. stir in the chicken -apple mixture and beans, bring to a simmer, then stir in the cheese. 

*I used a big pot that holds in moisture well because i don't have a dutch oven.
* I served with croissants instead of tortillas.

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