Green chicken chili and brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dried lentils1 1/2 pounds boneless skinless chicken breasts1 green bell pepper2 poblano peppers2 jalapeno peppers1 serrano pepper1 medium onion1/2 cup canola oil1 tsp Salt 1 tsp Garlic powder 6 cup cooked brown rice
1. Get out your ingredients.
2. Cook the brown rice according to package instructions to make 6 cups cooked.
3. Mince the peppers, onion and garlic, preferably in a food processor. You do NOT want "chunks" of vegetable. Add this mixture and 1/4 cup of canola oil to the chili pot.
4. Chop, but do NOT mince, the chicken while it is still raw. Set aside for a moment.
5. Heat the chili pot over medium heat and saute the minced vegetables until they begin to caramelize, or until your eyes and nose can't take the heat, whichever comes first.
6. Add the chicken, reduce heat slightly and saute until cooked through, stirring with a spatula or hard spoon and breaking the chicken into smaller and smaller pieces until it is all about twice the size of a lentil.
7. Add the lentils and 3 cups of water to the chili pot. Bring to a slow boil, then reduce to a bare simmer and simmer uncovered for 20 minutes.
8. Serve chili over rice. Serving size in nutrition facts is 1/4 recipe of chili and 1 1/2 cups rice.
Serving Size: Serves four very hungry people.
Number of Servings: 4
Recipe submitted by SparkPeople user ADTEDDIEM.
2. Cook the brown rice according to package instructions to make 6 cups cooked.
3. Mince the peppers, onion and garlic, preferably in a food processor. You do NOT want "chunks" of vegetable. Add this mixture and 1/4 cup of canola oil to the chili pot.
4. Chop, but do NOT mince, the chicken while it is still raw. Set aside for a moment.
5. Heat the chili pot over medium heat and saute the minced vegetables until they begin to caramelize, or until your eyes and nose can't take the heat, whichever comes first.
6. Add the chicken, reduce heat slightly and saute until cooked through, stirring with a spatula or hard spoon and breaking the chicken into smaller and smaller pieces until it is all about twice the size of a lentil.
7. Add the lentils and 3 cups of water to the chili pot. Bring to a slow boil, then reduce to a bare simmer and simmer uncovered for 20 minutes.
8. Serve chili over rice. Serving size in nutrition facts is 1/4 recipe of chili and 1 1/2 cups rice.
Serving Size: Serves four very hungry people.
Number of Servings: 4
Recipe submitted by SparkPeople user ADTEDDIEM.
Nutritional Info Amount Per Serving
- Calories: 856.4
- Total Fat: 30.1 g
- Cholesterol: 96.0 mg
- Sodium: 705.9 mg
- Total Carbs: 92.8 g
- Dietary Fiber: 17.5 g
- Protein: 54.4 g
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