Chicken and Broccoli Chili
"Google 'broccoli casserole' and make the first recipe you find. I guarantee it will be disappointing." - Christopher Kimball
This chili won't disappoint you.
The recipe starts by chopping up two jalapeno peppers, one yellow bell pepper, half a large yellow onion, and two heads of broccoli. A good idea to rinse the broccoli and peppers before chopping.
Two jalapenos, stems, seeds and ribs removed, and chopped. If you want it hot, leave the seeds and ribs in. Escalating heat from there, use more jalapenos, use serranos, use habaneros, pour in the hot sauce.
Yellow bell pepper, stem, seeds and ribs removed, chopped into 40 pieces.
Half a large yellow onion, chopped and root end discarded.
Two heads of broccoli, chopped and added to bowl with jalapenos, yellow bell pepper, and onion.
A 14.5 oz can of diced, fire roasted tomatoes and 3 oz of red wine, half of a 6 oz bottle. Any diced tomatoes will do.
Mix diced tomatoes and wine thoroughly in a sauce pan and bring it to a boil. When it boils while being stirred, remove it from the heat.
Green olives stuffed with pimentos.
Olives chopped in half.
Chopped olives added to tomato and wine mixture, after it's removed from the heat.
Olive oil, chili powder, and tomato paste.
Pour some oil into a five and a half quart saute pan, about enough to cover the pan.
Sprinkle a generous amount of chili powder into the oil, plus 2 oz of tomato paste, a third of a 6 oz can.
Thoroughly mix the oil, chili powder, and tomato paste.
Boil oil, chili powder, and tomato paste mixture for a minute or two on medium high heat, stirring frequently.
One pound of ground chicken. You can also use ground turkey, ground beef, ground pork, ground lamb, and no doubt it would be great with ground duck.
Add ground chicken to the boiling oil, chili powder, and tomato paste mixture.
Thoroughly break up chicken and mix it with the oil. Spread the chicken mixture evenly over the pan in a thin layer so it will cook thoroughly. I wash the mixing spoon using dish soap while the chicken cooks to remove any germs from raw chicken. I stir and spread the chicken mixture once or twice as it cooks, washing the spoon each time. The dark color of the chicken comes from the oil mixture; I do not brown the chicken.
When the chicken is thoroughly cooked remove it to a bowl.
Turn to medium low heat and pour more oil into the pan, about enough to cover.
Dump the bowl of chopped jalapenos, yellow bell pepper, yellow onion, and broccoli into the pan.
Stir veggies in pan to coat with oil. Notice how the jalapenos disappear, camouflaged by broccoli.
Cover the pan so steam will help soften veggies on medium low heat. Check for softness after a few minutes.
When veggies are soft add the chicken.
Add the tomato, wine, and olive mixture.
Stir it all together.
Enough to fill two 1-quart bowls.
Each bowl contains half a pound of chicken, a few tablespoons of olive oil, and the rest is a rainbow of vegetables. Healthy and delicious. You can refrigerate a bowl and reheat it with seven minutes in a microwave. I eat a bowl with a handful of corn chips.