Charlie’s next request after the soup was chili, chicken chili. Searched around Pinch of Yum (favorite!) and found http://pinchofyum.com/smoky-white-bean-chili-with-pork Sounded good, but needed chicken instead… So I worked that part out on my own. Her recipe covers everything, but below are my changes:
Instead of the 1lb of ground pork sausage, you’ll need 2 chicken breasts.
Instead of the chili powder, I used 1 tsp of Ancho and 1 tsp of Cayenne.
For the chicken, I heated a frying pan, added the chicken and sprinkled the top side with cumin, paprika, cayenne, Ancho, black pepper and garlic salt.
Flipped the chicken, sprinkled the top with the same spices.
Added 1 1/2 tsp butter-made sure each side had a light coating and then added 1/4 cup chicken broth, kept cooking, covered.
Then left to cool covered and in liquid, shredded chicken and poured the liquid over it.