Thai-style Chicken Chili
I love this Asian take on the classic one-pot meal. It has so much flavor. That it comes together in half an hour makes it a busy-day go-to.
—Roxanne Chan, Albany, CA
Takes: 30 min. • Makes: 6 servings
2 Tbsp. sesame oil
1 lb. boneless skinless chicken
thighs, cut into 1-in. pieces 1 medium carrot, diced
1 celery rib, chopped
1 tsp. minced fresh gingerroot 1 large garlic clove, minced
1 can (28 oz.) diced tomatoes
1 can (13.66 oz.) light coconut milk 1 Tbsp. red curry paste
3/4 tsp. salt
1/4 tsp. pepper
1 cup frozen shelled
edamame, thawed
2 cups fresh baby spinach
1 green onion, minced
1/2 tsp. grated lemon zest
Fresh cilantro leaves
Dry roasted peanuts
1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
2. Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.
Per serving: 270 cal., 16g fat (6g sat. fat), 50mg chol., 635mg sod., 12g carb. (7g sugars, 4g fiber), 18g pro.
Test Kitchen tips:
• Kick the flavor up a notch by increasing the amount of Thai chili paste.
Stir in a dollop of Greek yogurt to give this chili a super creamy texture.