I love this dish for several reasons. First, it’s quick and easy, which means I can actually cook this while Charlotte is napping. Not to mention, there are so little ingredients to buy. Secondly, I think leftovers the next day actually taste even better than the first night. Needless to say, since Charlotte has arrived, we have come up with multiple variations of chili for dinner.You can make this in bulk, and eat it as lunch for the next couple of days.
This is another inspired dish from Food & Wine, except I skipped out on the bacon they used and added chicken as the main focus. This dish has quite the kick, so if you don’t want the spice, you might want to skip the adobe peppers.
- 2 cans of chickpeas (15 oz)
- 1 can of crushed tomatoes (28 oz)
- 2 garlic cloves
- 1 yellow onion
- 2 boneless chicken breasts
- 3 carrots
- 1 lb of swiss chard
- 3 cups of chicken stock
- 1 can of adobe peppers
- Season chicken breasts with salt & pepper. Bake at 350F for 30 minutes.
- While chicken is cooking, chop carrots, garlic, and onions. In a large pot, sautee all 3 in olive oil for 5 minutes or until tender.
- Add can of crushed tomatoes, chicken stock, and chopped adobe peppers. I used half a can of peppers and this was spicy, so adjust to your spicy liking.
- Chop chicken into bite size pieces and add to pot.
- Let simmer on low heat for 30 minutes. I usually take the top of to thicken the broth.
- Rinse chickpeas and add to pot 15 minutes before serving.
- Add chard to the batch 5 minutes before serving. I usually chop the chard into smaller bites before adding.