I made this tonight for the family and everybody seemed to love it! I got the idea from the Coconut Chicken Chili recipe in the January 2010 edition of Better Homes and Gardens but I didn’t have a few of the ingredients and I changed it up a bit :) I actually had some cooked chicken on hand and added that to the sauteed onions and spice mixture which worked great! The flavor resembles a bit of a Thai food style, very savory! One we will try again, hope you like it too!
Coconut Chicken Chili
Ingredients
12 oz. skinless, boneless chicken breast halves, chopped
1 Tbsp olive oil
1 large onion, chopped
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Itallian seasoning or dried basil
1 Tbsp. all-purpose flour
1 14-oz. can unsweetened coconut milk
1 Tbsp. peanut butter
1 15- to 19-oz. can beans (I used pinto), rinsed and drained
3 medium carrots, shredded
1 stalk celery, sliced
1 medium green onion, sliced
5 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
Hot cooked jasmine rice
Fresh cilantro and sliced jalapeños (optional)
Directions
1. In large saucepan cook chicken, onion, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to a boil, stir occasionally.
2. Stir in beans, carrots, celery, green onion, garlic, and chopped cilantro. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.
