Chicken Chili with Tequila and Lime

[JulieM]

I'm planning to make this over the weekend in my slow cooker, but I have a few questions for those of you that have made it... It calls for 3 tablespoons of bay leaves, to be removed before serving. Any advice on how to figure 3 tablespoons of whole bay leaves? Is this normally served as a soup, since it doesn't really have any solids except the chicken and onions, or do you serve it over rice? And for my last question, I seem to recall that some of you add beans to this, which I think would be great. What kind and quantity of beans would you add?

Thanks a bunch!:) :) :)

[Terrytx]

I loved this recipe, but I didn't even notice that it said 3 tablespoons bay leaves-I just threw in 3 bay leaves. I wonder it that would make a difference. If you crunched up the bay leaves, wouldn't they be hard to remove before serving?

I served it over rice the first night, but as I remember, I ate the leftovers alone. Didn't add beans, but I bet that would be good-I'd use Great Northern or similar canned white beans.

[krispy spo]

I am planning on trying this one soon too, and have another question for those who have made it - how would you rate it in terms of spiciness on a scale of 1 to 5 (5 being the spiciest). I know this is a judgement call but I'm just trying to get an idea on whether I will need to tone it down for DDs.

[Wendy w]

I used 3 bay leaves as well. As for spiciness, I would rate it around a 3. It is not hot but it has a lot of seasoning to it.

[Terrytx]

Originally posted by Wendy w
I used 3 bay leaves as well. As for spiciness, I would rate it around a 3. It is not hot but it has a lot of seasoning to it.

I agree! I bet you wil love it.

[JulieM]

Maybe it was supposed to be 3 bay leaves and the T was just a typo. I think I'll add beans and skip the rice. Thanks for the help! I can't wait to make it this weekend, I know it will smell wonderful and taste just as good.

[Cathy]

Would you mind posting the recipe? I can't seem to find it doing a search. Thanks!

Never mind.. I Found It :-)

[madpots]

Cathy, where did you find the recipe. I am not having any luck.

[Terrytx]

* Exported from MasterCook *

Chicken Chili with Tequila and Lime

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

03-26-2002 02:11 PM greysangel

Chicken Chili with Tequila and Lime

Recipe By : CL Board Sneezles
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
3 garlic cloves -- minced
2 cups onion -- chopped
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 pounds chicken breasts, no skin, no bone, R-T-C -- cut into small pieces

4 cups low-sodium defatted chicken broth
2 cans tomato sauce -- (15 oz) *see Notes
4 tablespoons tomato paste
1 cup tequila
1/2 cup lime juice -- about 6 large limes
1/2 cup fresh cilantro -- chopped
2 tablespoons dried basil -- crumbled
2 tablespoons dried oregano
4 tablespoons dried savory
1 tablespoon salt
2 tablespoons black pepper
3 tablespoons bay leaves
2 tablespoons sugar

In a large soup kettle, heat olive oil over medium high heat. Add onion,
garlic, chili powder, cumin and coriander. Cook until onions are softened.


Add chicken and cook until no longer pink. Stir in tomato sauce, paste,
tequila, lime juice, cilantro, and remainder of seasonings. Bring to a
boil, reduce heat and simmer 2 hours, stirring occasionally.

Remove bay leaves. Adjust seasonings if needed. Serve over rice and
garnish with fresh cilantro and slice of lime.

Description:
"A special chili from Mexico"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 8g Fat (29.6%
calories from fat); 24g Protein; 18g Carbohydrate; 5g Dietary Fiber; 55mg
Cholesterol; 1320mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Origianal recipe calls for 3 tbs salt but unless you're using
no-salt tomatoes and broth then that's way too much salt. I don't use any
salt if I'm using tomatoes with salt.

*can use diced canned tomatoes





Source:
"CL BB"

[greysangel]

I added beans - I think it was 2 cans of great northern :D

JeAnne

[JulieM]

Originally posted by greysangel
I added beans - I think it was 2 cans of great northern :D

JeAnne

JeAnne, what did you do about the bay leaves????

[greysangel]

I don't even remember seeing the T to be honest! I've never used crushed bay leaves...I thought you weren't supposed to ingest them! I'm sure I used 3 and maybe more :)

JeAnne

[mjg]

Originally posted by greysangel
I added beans - I think it was 2 cans of great northern :D

JeAnne

I have this on the stove right now! Do you think it would be good with black beans? (It's all I have in the pantry). Also, did you still serve it alone or with rice?

[greysangel]

I'm probably too late in replying but black beans are my favorite so I'm sure they would be fine...this is one of those can't screw up recipes!

I think I had my in bread bowls but rice would be excellent as well!

J

[madpots]

Thank you for posting, Terry. I tried all the words, but couldn't get it to come up. This will give me an excuse to replenish my tequila supply!

['lil cooker]

I know this is an old thread, but I just wanted to report how much we enjoyed this! It was so different from the usual chili I make - somehow tasted much more like "Mexico"!

I tasted the chili only an hour or so into simmering and really had my doubts, since all the spices seemed a bit overpowering. However, after an additional hour on the stove, everything seemed to blend beautifully and the result was a rich, robust mixture! It was even better the second day. By the way, I did add a bit of salt.

Thanks! This one will be repeated.

[sneezles]

How bazaar that I never noticed the tablespoon measurement for the bay leaves...duh...it was meant to be just 3 bay leaves...I can't even find it in my own MC to correct!

[KellyD]

For those who did this in the crock pot, did you follow the recipe through browning the chicken - then add to the crock pot? Or just throw it all in to begin with?

[sneezles]

Originally posted by KellyD
For those who did this in the crock pot, did you follow the recipe through browning the chicken - then add to the crock pot? Or just throw it all in to begin with?

While I haven't done this in a crockpot I would still do the step of sauteing the onion with the spices but then just add it to the corckpot without browning the chicken (it's really not browned anyway, the chicken). I jsut feel that the first part is essential to the overall depth of flavor in the dish. Again...JHMO!

[Robyn1007]

Question!

On the tomato sauce is it 2 cans equalling 15 oz or is it 2 15 oz cans? Thanks for the help!

Robyn

[sneezles]

Originally posted by Robyn1007
Question!

On the tomato sauce is it 2 cans equalling 15 oz or is it 2 15 oz cans? Thanks for the help!

Robyn

It's 2 15-ounce cans.

[Robyn1007]

Thanks, I knew I could count on you ladies!

:D Robyn

[Gecko]

I'd love to try this in the slow cooker. Saturdays are always so hectic with the girls soccer games that these are the dishes I live for to make life easier. Can you give me some directions as to how long to cook etc? I will follow Sneezles directions to saute the onions and spices first, but then do I just throw everything else in? If I add beans will they get too mushy?
TIA!

[Jollyjo]

2 pounds chicken breasts, no skin, no bone, R-T-C -- cut into small pieces

Can someone please tell me what "R-T-C" means?

TIA!

[slknight]

Originally posted by Jollyjo


Can someone please tell me what "R-T-C" means?

TIA!

I think it's "ready to cook."

[Robyn1007]

OOH, this was so good! I made it with 2 cans of great northern beans and added extra lime juice (took out a little chicken stock) becuase I love lime and added extra cilantro right at the end. I also added 2 chipotles and this is definitely on my repeat list.

:D Robyn

[sneezles]

Originally posted by Gecko
I'd love to try this in the slow cooker. Saturdays are always so hectic with the girls soccer games that these are the dishes I live for to make life easier. Can you give me some directions as to how long to cook etc? I will follow Sneezles directions to saute the onions and spices first, but then do I just throw everything else in? If I add beans will they get too mushy?
TIA!

Since I've never done it in a crockpot but I always simmer it much longer than indicated I don't think you'd have to worry about over cooking it in a crockpot (without beans, that is) so I'd say after an hour on high that 4-5 hours on low should be fine. As for the beans, if you're able to dump in about an hour before serving that should be fine, canned beans always seem to hold up better so if you have to put them in sooner I don't think it would hurt (especially since the mixture would never be at boiling in the crockpot), JMHO!

One other note on this recipe is that the dried herbs are very noticeable, especially the savory. You can use ground savory or if you have a spice grinder then pulverize it some. I do this when I know children are going to be eating it (my children, anyway :p ).

[Gecko]

Originally posted by sneezles


Since I've never done it in a crockpot but I always simmer it much longer than indicated I don't think you'd have to worry about over cooking it in a crockpot (without beans, that is) so I'd say after an hour on high that 4-5 hours on low should be fine. As for the beans, if you're able to dump in about an hour before serving that should be fine, canned beans always seem to hold up better so if you have to put them in sooner I don't think it would hurt (especially since the mixture would never be at boiling in the crockpot), JMHO!

One other note on this recipe is that the dried herbs are very noticeable, especially the savory. You can use ground savory or if you have a spice grinder then pulverize it some. I do this when I know children are going to be eating it (my children, anyway :p ).

Thank you so much! I will try it this weekend.

[Gecko]

I still haven't gotten around to trying this but I am planning to this weekend - it is storming here and barely 66F (cold by our standards!) - so I think it will go down well.

Quick question - how many servings is it? TIA.

[Robyn1007]

Gecko,

I just had to laugh, its supposed to be 63 here on Sunday and everyone is planning to be outside enjoying the gorgeous weather and you have 66 and planning on Chile:eek: Well, its great so enjoy!

Robyn

[Gecko]

Originally posted by Robyn1007
Gecko,

I just had to laugh, its supposed to be 63 here on Sunday and everyone is planning to be outside enjoying the gorgeous weather and you have 66 and planning on Chile:eek: Well, its great so enjoy!

Robyn

It is funny isn't it? I truly do not know cold anymore. I guess when you are used to 80F and above as soon as it drops by 20 you start feeling the cold. Truth we told - we are wimps. But I do love the snow, and would have a white Christmas every year if I could (even though I grew up in Australia where is is summer during Christmas - yuck).

I am looking forward to that big bowl of chili. :D

[sneezles]

Originally posted by Gecko
Quick question - how many servings is it? TIA.

About 10 servings.

[Gecko]

Originally posted by sneezles


About 10 servings.

Thank you!