1 large rotisserie chicken, meat off the bone and shredded (6 cups)
1 qt chicken broth
1 can stewed tomatoes (28 oz)
1 can (16 oz each) black beans and small white beans, both undrained
2 tbsp drained pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
Instructions
Heat oil in a large pot over medium-high heat. Add
onion and bell pepper and cook, stirring until
softened, about 5 minutes. Add chili powder, thyme,
cinnamon, and allspice. Cook, stirring constantly
until fragrant, about 1 minute.
Add chicken and stir to coat with spices. Add
broth, tomatoes, beans, and jalapenos, bring to a
boil, cover partially, reduce and simmer to blend
flavors, about 20 minutes.
Stir in garlic, cilantro, and chocolate. Turn off
heat, cover and let stand for 5-10 minutes to allow
flavors to blend. Pack in individual portions.
Originally Submitted
5/30/2011
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