What do chicken chili and clubbing have in common? Absolutely nothing but I’m going clubbing this weekend and I’ve been enjoying chicken chili all week.
As years go by people’s interests and hobbies change. One of my favorite activities used to be clubbing. Yeah, I used to be a Jersey-Shore-fist-pumping-dance-your-butt-off-til-5am-at-the-club type, I’m not kidding. For some of you who have met me over the last few years or who have been following this blog you may find it hard to believe. In my late teens through mid-20s I was at every club opening and DJ night in Chicago and even traveled Europe visiting the biggest clubs in Berlin, Mykonos, Athens, Madrid, Ibiza, London and Barcelona.
These days I prefer to get 7-8 hours of sleep per night, go to the gym and cook delicious meals at home. My latest invention in the kitchen is Curried Chicken Chili.
Curried chicken chili
2 free-range chicken breasts, fat trimmed and pounded
1 TBS lemon juice
1 tsp chipotle chili powder
1 tsp cumin
1 tsp green curry paste
1.5 TBS coconut oil, divided
1 medium onion diced
1 medium red bell pepper diced
28 oz can of no-salt added diced tomatoes
1 TBS cumin
1 tsp coriander
1 tsp curry powder (this is optional and to your preference, I added sweet curry powder)
15 oz kidney beans
In a shallow dish brush lemon juice over the chicken until covered on both sides. Then sprinkle with chili powder and cumin, covering both sides. Spread green curry paste on the chicken with butter knife. Cover and let stand in the fridge for at least 30 minutes.
Preheat skillet to medium and add half of the oil. Sautee chicken until cooked through, about three to four minutes on each side. Remove from skillet and let cool. Once cooled dice the chicken into bite sized pieces.
In a medium-sized pot over medium heat sautee onion and red bell pepper until soft, about three minutes. Add diced chicken and mix ingredients.
Vegetables and Chicken
Add tomatoes, chili powder, cumin, coriander and curry. Mix all ingredients and bring to a boil. Bring to a simmer, cover and cook for 15 minutes.
Add beans, mix thoroughly, cover and cook for 15 more minutes. You can serve it straight out of the pot or over a bed of quinoa. Enjoy!
Are there any other chili-loving club heads reading my blog? If you’re out there what are your favorite dance tracks?