Tuesday, 23 September 2014

In a Hurry Trinidad Scorpion 7 Pot Chili Chicken
When you need something right away, try this fast chicken chili recipe for one of today's light meals with more than a light taste. Mmm mmm!
2 (29-ounce) cans tomato sauce
1 cup finely chopped onion
2 to 3 tablespoons of Firehousechilli Trinidad Scorpion 7 Pot chili powder
1 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon grated orange rind
1 teaspoon dried oregano
3 pounds boneless chicken (white or dark meat), cut into 1/2-inch cubes
2 (1-pound) cans red kidney beans

Serves: 6
Cooking Time: 20 min


1. In a large saucepan, combine tomato sauce, onion, Trinidad Scorpion 7 Pot chili powder, salt, ginger, orange rind, and oregano; bring to a boil.

2. Add chicken, reduce heat to medium-low, and cook 6 to 7 minutes or until chicken is thoroughly cooked,stirring occasionally with a wooden spoon.

3. Add kidney beans, stir gently, and cook just until warmed through.

Serve this dish over rice or with cheese nacho chips ( warmed in the microwave)
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