With the cold front moving in tomorrow giving Austin a projected high of 55 and low of 37, we wanted to give you a way to keep your home and bodies warm. Chili con Pollo is a quick and budget friendly recipe guaranteed to keep you cozy through the winter months.
Chili con Pollo
Prep time: 10 minutes
Cook time: 20 minutes
2-3 cloves of garlic, minced
1/2 large onion, chopped
1 jalapeno, seeded and chopped
1/2 red bell pepper, chopped
2 tbsp of canola oil
2 tsp of Penzeys Arizona Dreaming spice blend (You could also use a combination of chili powder and cumin in lieu of this spice blend.)
2 tbsp of flour
1 1/2 cups of cooked chicken
1/2 tsp black pepper
1 cup of frozen or fresh corn kernels
4 cups of chicken broth
1 tbsp of brown sugar
salt, to taste
Go ahead and chop and mince up all of those veggies. I put the onion and garlic in one bowl and the peppers together in another bowl. Set those aside. In a large stock pot or dutch oven, heat about 2 tbsp of canola oil over medium heat. When oil is heated, add the onions and garlic and saute for about 1 minute.
Next add the jalapeno pepper and red bell pepper, and saute with the onion and garlic for another 2-3 minutes. In a small bowl, mix together the Arizona Dreaming (or your chili powder and cumin) with the flour. Add the flour mixture to the veggies in your pot and cook for another minute.
Now add your cooked chicken to the pot and stir with the pepper mixture for another minute or so.
Pour in the chicken broth and then season with the black pepper. Add the corn kernels. Cook over medium heat for another 10-12 minutes. Towards the end of the cooking time, add the brown sugar. I like to add brown sugar for the slight smoky sweetness it lends to the stew. Taste your broth. Add salt if needed.