The perfect alternative to the classic chilli con carne. Chicken is simmered with onions, celery, mushrooms, tomatoes, beans and seasonings. Serve with rice, corn bread or a jacket potato.
I used 2 cooked chicken breasts, shredded. You could probably use any part of a cooked chicken and shred it using 2 forks, pulling in opposite directions. In this case, you can skip Step 2 and just add chicken to the pan. I also substituted the cocoa powder with a square of 72% chocolate and used Nandos hot piri piri grinder instead of the crushed chillis. - 07 May 2014
I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe. - 27 Aug 2001 (Review from Allrecipes US | Canada)
This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors, I think. I wasn't expecting there to be enough chicken in this recipe, but it was plenty, as it turned out. It wasn't very hot, but the spice mixture was very tasty. I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe. - 30 Mar 2005 (Review from Allrecipes US | Canada)