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(Karoline Boehm Goodnick For The Boston Globe) |
SUNDAY SUPPER & MORE
Chicken chili with corn bread croutons
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. 
© Copyright 2011 Globe Newspaper Company.
