Chunky Chicken Creole Chili

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Servings:4-6

 

Ingredients

 

2 pounds cooked red beans

 

1/2 pound Andouille sausage, cut in chunks (with or without casing)

 

1/2 pound ham, cubed

 

1 pound skinned and boned chicken thighs, cut in ½-inch pieces

 

1/2 teaspoon smoked Spanish paprika

 

¾ teaspoon cayenne pepper

 

6 teaspoon cumin

 

6 teaspoons chili powder

 

1 tablespoon olive oil

 

1 cup onion, minced

 

1 cup green bell pepper, cut in matchstick-sized slices

 

1 cup celery, minced

 

1 1/2 pound cored, peeled and diced tomatoes

 

1 cup chicken stock

 

3/4 cup tomato paste (approximately 6 ounces)

 

1/4 teaspoon black pepper

 

1/2 teaspoon salt or to taste

 

2 teaspoons grated or pressed garlic

 

 

Garnishes:

 

Tabasco pepper sauce

 

Spring onion greens, cut in rounds

 

Bacon pieces

 

 

Steps

1. Heat a skillet large enough to hold the onions and celery in a single layer. Do not use a cast iron skillet as this receipt includes tomatoes. Tomatoes should never be cooked in cast iron.
2. Add 1 tablespoon oil. When the oil shimmers, add onions.
3. Sprinkle onions with salt. Saute the onions until translucent.
4. Add celery and saute until tender.
5. Add green pepper. Saute 3 minutes.
6. Stir in the tomatoes, chicken stock, garlic and tomato paste .
7. Bring to a simmer, reduce heat; cover and simmer for 10 minutes. Remove from heat
8. Heat a skillet over medium heat.
9. When hot, add ½ tablespoon oil.
10. When oil shimmers, add sausage slices and ham. Allow to brown on one side, turn and brown the other side. Add to vegetables.
11. If skillet is dry, add 1/2 tablespoon oil. When shimmering, turn to medium heat.
12. Add chicken and slowly saute, stirring to keep the chicken from sticking to the pan. The objective is to slowly cook the chicken so that it remains moist.
13. When chicken is just cooked through, add chili powder, smoked Spanish paprika, cayenne pepper and cumin. Stir until fragrant. Remove from heat. Pieces should be plump and moist, not dry.
14. Add chicken to vegetable and meat mixture. Be certain to scrape all spices from the skillet into the vegetable and meat mixture.
15. Stir thoroughly.
16. Heat to a simmer.
17. Remove from heat.
18. Allow to cool so that it can be placed in the icebox. Allow to meld overnight in the icebox.
19. Heat and serve with garnishes and cornbread.