Slow cooker chili chicken de­li­cious week­night meal

The Guardian (Charlottetown) - - FOOD - BY KATIE WORK­MAN THE AS­SO­CI­ATED PRESS

One of the great­est se­cret weapon in­gre­di­ents I know is chipo­tles in adobo sauce. Th­ese are smoked jalapeno pep­pers that have been stewed in a sauce of toma­toes, gar­lic, vine­gar, salt and var­i­ous spices, such as cumin, oregano and pa­prika. Imag­ine do­ing all that your­self ! No thanks! Luck­ily, the whole thing — pep­pers and sauce — is sold in tiny cans at just about ev­ery gro­cer.

The eas­i­est way to use th­ese pep­pers and sauce is to puree the whole thing. I just dump the con­tents of the can right into the food pro­ces­sor or blender. Then I store the puree in a sealed con­tainer in the fridge. When­ever a soup, stew or a chili (or any­thing that calls for a lit­tle touch of smoky heat) needs a lit­tle some­thing ex­tra, in goes a tbsp or two of the puree.

Speak­ing of se­cret weapons, one of the best ap­pli­ances to earn that de­scrip­tion is the slow cooker. For many of us, this handy kitchen cooker takes up per­ma­nent res­i­dence on the counter dur­ing the colder months. The un­par­al­leled plea­sure of walk­ing into your home at the end of a long day to be greeted by the scent of a cooked meal is hard to over­state.

In this chili, th­ese two se­crete weapons join to­gether to turn juicy and moist bone­less, skin­less chicken thighs into a some­what spicy and couldn't-be-eas­ier chili. I of­ten make chili with ground chicken or turkey, which we all love, but it was nice to change it up with real cubes of chicken. This one is a def­i­nite week­night keeper.

Slow cooker chicken chili is from a recipe by Katie Work­man.

AP PHOTO

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