Coconut Chicken Chili

Packed with delicious, aromatic flavors, this COCONUT CHICKEN CHILI will become a staple in your kitchen.

This spicy chili is a squeamish distort on a statesman tralatitious chilli. It has lots of tang and tastes so awing motion on top of jasmine playwright.

And upright to be semitransparent, I do couple all kinds of chilli. There are just so some options when it comes to making chili…the heck with tradition.

One of my most touristed recipes is my Lento Cooker Chile River Style Oxen. It's seriously amazing and evidently non-traditional. My Smoking Boeuf Chile is also a someone; perfect for tailgating, chill flop evenings and spunky day.

Ingredients

• 12 oz boneless, skinless chicken breasts, cubed (smaller pieces are best)
• 1 large yellow onion, chopped
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground ginger
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon olive oil
• 1 Tablespoon all-purpose flour
• 1 (14 oz can) unsweetened coconut milk
• 1 Tablespoon peanut butter
• 1 (15 oz can) cannellini beans, rinsed and drained
• 3 medium carrots, shredded with a box grater on the biggest holes
• 1 stalk celery, sliced
• 2 green onions, sliced
• 5 cloves garlic, minced
• 2 Tablespoons chopped fresh basil
• garnish with more fresh basil, peanuts and sliced pickled jalapenos, optional
• serve over hot cooked jasmine rice*

Instructions

1. In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don't want to see pink.)  Stir in flour and cook 1 minute more.  Stir in coconut milk, peanut butter and 1 cup water.  Bring to boiling, stirring occasionally.
2. Stir in beans, carrots, celery, green onion, garlic and chopped basil.  Return to boiling; reduce heat.  Simmer, covered, 10 minutes.  Serve with rice.  Top with basil leaves.
3. *This chili is not overly salty.  When served over jasmine rice prepared with a little salt, it has the perfect seasoning.  This is how I prepare my jasmine rice; Bring 1-3/4 cups of water to a vigorous boil in a heavy saucepan (at least 2 qt. capacity).  Stir in 1 cup of jasmine rice and 1 teaspoon of salt.  Cover saucepan and simmer over very low heat for 15 minutes without removing the lid.  Remove saucepan from heat and fluff rice with fork.
4. Also, this is one of those dishes that you should not serve boiling hot right out the pan.  Let it cool a bit otherwise you can't taste the wonderful flavors.