Thursday, November 7, 2013

jerk chicken chili

Okay, so this was super good. Chili is delicious, and jerk chicken is delicious... and I just so happened to have some leftover Jerk Chicken in the fridge... well maybe not so happenstance. I actually planned this meal knowing I would have leftover Jerk Chicken, but that's just being industrious!
Here's the carcass. What an ugly word. Carcass. But, that's what this is! A delicious carcass, but a carcass nonetheless. If you don't have leftover Jerk Chicken, then you can always just use a jerk rub, or a combo of allspice and cinnamon.
This chili has quite a few more vegetables in it then I usually put in my traditional chili, but that's totally fine by me. This is carrots, orange bell pepper, fresh corn, onion and garlic.
While the veggies are cookin', that when I pick my chicken. That brown mass you see is the drippings from the bottom of the pan. Remember, if you don't have leftover jerk chicken, that's okay! Just use some regular rotisserie chicken or boiled chicken that we'll season later!
As you can see, despite the fact I was using leftover jerk chicken, I still liberally season the chicken. LOTS of chili powder, LOTS of salt and pepper (well, not so much salt) and a pinch of something special...
Cocoa. Only a tiny bit, but the addition of the cocoa makes a difference. Believe me!
Now for the rest. Chicken stock, diced tomatoes, diced pickled jalapenos, a can of black beans and a can of white beans. Stir, cover and simmer.
Meanwhile, make your short dogs look silly with this shirt.
The very last step is to add in a pat of butter. This will add a silkiness and a touch of creaminess. Garnish with whatever regular chili accouterments you normally add and this may be your new favorite way to eat chili!
Jerk Chicken Chili
Adapted from A Hint of Honey!
1 Tablespoon olive oil
1 large onion, chopped
1 orange bell pepper, chopped
1 ear of corn, removed from cob
3 cloves garlic, minced
4 Tablespoons chili powder
1/2 of shredded leftover jerk chicken 
OR 2 lbs. shredded rotisserie chicken seasoned with all spice and cinnamon
4 cups chicken stock
1 15 oz. can diced tomatoes
1 15 oz. can black beans, drained and washed
1 15 oz. can white beans, drained and washed
2 Tablespoons pickled jalapenos, diced
1/4 teaspoon unsweetened cocoa powder
1 Tablespoon butter
Salt and pepper, to taste
Sour cream, cheddar cheese and green onions, for garnish

In a large stock pot, heat olive oil over medium high heat and add in onion, bell pepper, corn and garlic. Saute for 3 minutes or until softened. Add in shredded chicken, chili powder and cocoa powder and stir to combine. Pour in chicken stock, diced tomatoes, black beans, white beans and pickled jalapenos. Cover and simmer for 20-25 minutes. Add salt and pepper to taste as well as the butter. Serve with sour cream, cheddar cheese and green onions and enjoy!