Seasoning:
1/4 cup chili powder, I prefer light
2 tbsp. ground Cumin
1/2 Tsp. Cayenne Pepper
1 Tsp. Sugar
1 to 2 Tsp. Salt, Kosher preferred (salt to desired taste)
Cilantro, some fresh chopped, Opt.
1 Bunch Green Onions, chopped
2 to 3 Large cloves of Garlic, chopped or minced
1/4 cup cooking oil
2 Tblsp. Flour
1 1/ cups water or chicken brother, Swanson Preferred
1 small can, 8 oz. tomato paste
(can substitute 1 16 oz. can chopped, diced tomatoes)
4 to 5 skinless, boneless, chicken breasts (about 2 lbs.)
Cut chicken breasts into smaller, strips or chunks.
Heat Oil in large soup type kettle or med size.
Add chicken, garlic and onions and cook, til chicken is tender.
Drain any excess oil.
Add salt and cilantro and stir together.
Mix together all seasonings that are left and the flour and set aside.
Add tomato sauce and water or broth to chicken.
Stir in the seasonings and bring to a boil.
Reduce heat and simmer, allowing the chili to thicken.
Serve with fresh salad and white rice.
(My preference for salad with this dish, is one composed of Avocado, nuts and green leafy lettuce, with a citrus based dressing to compliment and cool, the spicy chili dish.)
