Recipe Request: Chicken and Apple Chili?!
Answers: I am looking for a chicken and apple chili recipe where the apples are the consistency of those found in apple pie. Any links or recipes would be greatly appreciated and given a positive ranking!
That is a tough one I would follow this receipe and substitue the beans with the apples maybe and adjust some of your spices. Maybe use cinnamin instead of cumin. And use some brown sugar and keep with the tomato base just sweeten it up with molasses, go for a barbeque base more than a chili base. That way you can still afford a nice mix of sweet and hot..
http://southernfood.about.com/od/chicken...
Chicken Chil:
Serves 10
1 lb. dried cannellini or other large white beans
3 cloves garlic, crushed
1 medium-large onion chopped (1 cup or more)
2 teaspoons dried basil
1 tablespoon ground, dried red chiles
8 cups chicken stock
1/4 cup butter
3-4 cups boneless, skinless, uncooked chicken, chopped in 1/4 in. pieces
1/2 cup chopped fresh cilantro
1 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon ground cloves
1 can (4 oz.) diced green chiles
Preparation:
1. Rinse beans. Put first six ingredients in the order listed into slow cooking pot (crock pot). Adjust to lowest heat setting and leave for eight hours or until beans are very tender. (In a pot on the stovetop this will probably only take about four hours on lowest heat and would require two or three gentle stirrings during cooking.)
2. When beans are tender, melt butter in a large pan. Add chicken and stir fry for 3-4 minutes.
3. Add remaining ingredients to chicken and continue cooking until chicken is done (only another couple minutes).
4. Add chicken mixture to bean pot. Stir gently.
Presentation:
Serve in large bowls garnished with a dollop of sour cream and a sprig of fresh cilantro. Accompany with tortilla chips or hot crusty French bread, and a small salad. Your favorite ice cream will make the best dessert after this spicy chili.
Chef says:
3-4 cups of raw chicken equals approximately 5-6 skinless, boneless, chicken breast portions. This chili is really good the day that you make it, but even better the next day. So make it a day ahead.