Chicken Chili

1 tbs olive oil
2 cups onion, chopped
4 large garlic cloves, minced
500g skinless boneless chicken breasts, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 tsp ground coriander
2 tsp ground cumin
2 cans diced tomatoes in juice
2 cans beans, drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper
½ cup sour cream
¼ cup finely chopped red onion
2 tbs chopped cilantro

How to cook:

1.       Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; sauté until onion begins to brown.

2.        Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.

3.       Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.

4.       Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Ma ngo Chili Chicken  

1/3 cup mango chutney, chopped
2 tsp hot chili garlic sauce
1 tsp minced fresh ginger
1 tsp minced garlic
2 tsp extra-virgin olive oil
2 small dried hot chili peppers
500g skinless, boneless chicken breasts cut into 1-inch pieces
1 red sweet pepper, cut into 1- to 2-inch strips
1 mango, seeded, peeled, and cut into thin strips
2 cups hot cooked long-grain brown rice  

How to cook:

1.       For sauce, combine first four ingredients; set aside.

2.        Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated).

3.        Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice.

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