Chicken Chili

 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.

Ingredients:

• 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).

Instructions:

1. Brine: Place chicken in a bowl with brine mix.  Let sit for about an hour.  Much longer and the chicken will get salty.
2. Rub: Let stand for about 10 minutes before grilling
3. 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.

1. Also grill: your onion slices until opaque and jalapeno pepper until lightly charred

4. 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.
5. In a crockpot add grilled items and the corn, Rotella tomatoes and chilies, black beans, cheese
6. 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.