Thai Chicken Chili
Thai-American fusion chili with lots of of flavor, all in one pot!
INGRIDIENT
DIRECTION
Step: 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, fish sauce, and juice of 1/2 of the lime juice. Saute until chicken is no longer pink on the outside, 6 to 8 minutes.
Step: 2
Add garlic and stir for 30 seconds. Add onions and cook until almost translucent, about 3 minutes. Stir in chili powder to coat. Add tomatoes and black beans with their liquid. Stir in corn coconut milk, 1/2 of the cilantro, chile-garlic sauce, jalapenos, and kaffir lime leaves. Reduce heat and simmer to desired thickness, about 15 minutes.
Step: 3
Add Thai chiles. Remove lime leaves before serving. Add remaining lime juice and garnish with remaining cilantro.
NUTRITION FACT
Per Serving: 392 calories; protein 21.7g; carbohydrates 41.1g; fat 18g; cholesterol 29.3mg; sodium 1369.2mg.
The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.
