Submitted by: Jim Campbell
In discussions on the “recipe” of data source feeds to the Library - IT@UC’s John Kennedy shared his Chicken Chili recipe. Our family found it a winner – also freezes well for later microwave quick meals.
- Works best with chicken tenders but also works with boneless/skinless breasts (butterflied). I use 6-7 good sized chicken tenders for each batch.
- For the brine
- ¼ Cup (or less) each of salt and white sugar.
- Water enough to cover the meat
- For the rub
- 2-parts Taco Seasoning of choice (I use Ortega)
- 1-part Chili Powder
- 3 thick slices of onion (for grilling)
- 1 jalapeno pepper, halved and de-seeded (for grilling)
- One can (13-15 oz) white whole kernel corn – drained
- One can (13-15 oz) Rotelles tomatoes and chilies “Original” recipe – drained
- One can (13-15 oz) black beans – drained and rinsed
- Cheese – your choice:
- One 8 oz bar pepper jack – broken into pieces to aid in melting OR
- Half bar (4 oz) pepper jack – broken into pieces to aid in melting PLUS about the same amount of Ozxaca cheese (this is my preference).
- Brine: Place chicken in a bowl with brine mix. Let sit for about an hour. Much longer and the chicken will get salty.
- Rub: Let stand for about 10 minutes before grilling
- Grill: Grill chicken until it is just browned on both sides. You want the chicken a little undercooked. It will finish in the crock pot.
- Also grill: your onion slices until opaque and jalapeno pepper until lightly charred
- When everything is cooked transfer to a cutting board and cut the onion and chicken into bite size pieces. The pepper can be diced into smaller pieces. Hint: season veggies before grilling them.
- In a crockpot add grilled items and the corn, Rotella tomatoes and chilies, black beans, cheese
- Cook in your crockpot on low for about 8 hours. Makes 4 normal servings or 2-3 servings if you have a teenager at your table.