Mexican Chicken Chili Recipe

Mexican Chicken Chili Recipe


1 lb of chicken breasts; boned, skinned and sliced into 1″ cube each
2 Tbsps of oil (corn)
4 pcs of onions (medium); chopped coarsely
2 pcs of peppers (green large); chopped coarsely
3 cloves of garlic (large); minced finely
1 tsp of cumin
1 tsp of oregano
1/2 tsp of thyme
1/2 lb of round (ground)
2 pcs of bay leaves
1 pc of avocado (small); sliced into 1/4″ dice
3 Tbsps of chili (powdered)
3 cans of tomatoes (1 lb); undrained
1 c of yogurt (plain lowfat)
1/3 c of cilantro or Italian parsley (minced fresh)


Wrap and freeze chicken ’til firm (not solid). Coarsely grind using food processing machine. Heat the oil using (Dutch) oven with moderately-high flame.

Add garlic, peppers and onions then cook for 15 minutes ’til golden-brown while stirring often. Add thyme, coriander, oregano and cumin then stir for two minutes. Drop bay leaves, chicken and round meat.

Cook about five minutes until meats lose pink color and break easily. Pour the powdered chili and lower heat into moderate flame, cooking for five minutes while stirring often.

Drop tomatoes then break large portions using spoon. Add tomato (paste), pepper and salt. Lower flame then simmer for 45 minutes, while covered, stirring from time to time.

Lower flame and simmer 1.5 hours while stirring often when nearly cooked. Add water as needed. Adjust the seasoning,then sprinkle lemon juice into avocado dices.

Pour chili in bowls and scoop 2 Tbsps yogurt. Top dish with avocado as well as cilantro.

Mexican Chicken Chili Recipe

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