This dish is great whenever you have a hankering for chili but know you should fix something a little lighter. Serve it over brown rice with corn bread for a healthful and tasty dinner.
- 1 cup cornmeal
- 1¼ pounds boneless chicken thighs, cut into 2-inch pieces
- 2 tablespoons corn oil
- ¼ pound chorizo or hot Italian sausage, cut into ½-inch slices
- 1 green bell pepper, seeded and sliced into ½-inch strips
- 1 red bell pepper, seeded and sliced into ½-inch strips
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup red wine
- 1 cup canned or homemade chicken stock or 1 bouillon cube dissolved in 1 cup boiling water
- 1 28-ounce can whole tomatoes, drained and coarsely chopped
- 1 package chili seasoning mix
- 2 tablespoons chopped fresh cilantro or 1 teaspoon dried
- Cooked brown rice, for serving
- 2 medium bowls
- Large platter or baking sheet
- Large frying pan with cover
1. Measure the cornmeal into a medium bowl. Add the chicken pieces and toss them in the cornmeal with your hands. Shake off the excess cornmeal and place the chicken pieces on a large platter or baking sheet.
2. Place a frying pan on high heat and let it get very hot, about 1 minute. Add 1 tablespoon of the oil, the sausage, bell peppers, and onion, and sauté for 1 minute more. Transfer the vegetables and sausage to a medium bowl.
3. Add the remaining 1 tablespoon oil to the frying pan and let it get hot, about 30 seconds. Add the chicken pieces and brown, turning so they cook on all sides, about 6 minutes.
4. Return the sausage and pepper mixture to the frying pan. Add the wine and cook until the liquid is reduced by half. Add the chicken stock or bouillon, tomatoes, chili seasoning, and cilantro, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Serve hot over brown rice.
Nutritional information does not include cooked brown rice for serving.