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CHICKEN CHILI

Category:    Chili, Chicken
Yield:8 servings
 
      1 lb Skinned & Boned Chicken                  Pepper
           Breasts Cut Into 1 Inch           1/2 lb Ground Round
           Cubes                               2    Bay Leaves
      2 tb Corn Oil                            3 tb Chili Powder
      4 md Onions, Chopped                     3 cn Undrained Tomatoes
      2 lg Green Peppers, Coarsly                   (1 lb ea)
           Chopped                             1 sm Avocado Cut Into 1/4 in.
      3 lg Garlic Cloves Minced                     Dice
      1 ts Cumin                               1 c  Plain Lowfat Yogurt
      1 ts Oregano                           1/3 c  Minced Fresh Cilantro OR
    1/2 ts Thyme                                    Italian Parsley
           Salt                           
 
  Wrap Chicken & Freeze Until Firm, But Not Solid.  Grind Coarsely in
  Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over
  Medium-High Heat.  Add Onions, Green Peppers & Garlic & Cook Until Golden
  Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander
  & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until
  Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
  Add Chili Powder.  Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
  Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,
  Salt & Pepper.  Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally.
  Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring
  Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust
  Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado
  With Lemon Juice.  Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in
  Center Of Each.  Top With Diced Avocado And Minced Cilantro. Serve Hot.
 

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