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Chicken chili with corn bread croutons

(Karoline Boehm Goodnick For The Boston Globe)
By Karoline Boehm Goodnick
Globe Correspondent / September 7, 2011

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Serves 4

CROUTONS

Butter (for the pan)
1/3 corn bread, cut into 1/2-inch cubes

1. Set the oven at 400 degrees. Butter a rimmed baking sheet.

2. Lay the corn bread in the pan. Toast for 10 minutes, turning once, or until cubes are brown and crunchy.

CHILI

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, finely chopped
2 poblano peppers, chopped
2 tablespoons spice rub
1 teaspoon ground cumin
Salt, to taste
1 can (28 ounces) diced tomatoes
1 can (15 ounces) red kidney beans
1/2 cup water
4 chicken drumsticks, meat cut into 1-inch pieces
3 scallions, thinly sliced

1. In a large saucepan, heat oil over medium-high heat. Add onion, garlic, and poblano peppers. Cook, stirring often, for 10 minutes. Add spice rub, cumin, and salt. Cook, stirring, for 1 minute, or until spices release their aromas.

2. Add tomatoes, beans, and water. Bring to a boil. Lower the heat, and simmer for 15 minutes.

3. Stir chicken into the mixture. Cook 5 minutes more. Taste for seasoning, and add more salt, if you like.

4. Ladle chili into bowls. Top with croutons and scallions.