Ingredients and Weight:
- Chicken breast: 500 grams (about 1 pound)
- Red bell peppers: 2 (about 150 grams)
- Green bell peppers: 2 (about 150 grams)
- Onions: 1 large (about 200 grams)
- Jalapeno peppers: 4-5 (can be adjusted for spice level)
- Garlic: 4-5 cloves
- Canola oil: 2 tablespoons
- Chicken broth: 500 ml
- Dried oregano: 1 teaspoon
- Cumin: 1 teaspoon
- Coriander: 1 teaspoon
- Salt and pepper: to taste
- Shredded cheese and sour cream: for topping (optional)
Preparation Time: 2 hours (including prep and cooking time)
Cooking Time: 4-6 hours in a slow cooker on low setting
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, heat the canola oil and add the chicken breast pieces. Brown the chicken on all sides.
- Transfer the browned chicken to your slow cooker.
- Add the onions, bell peppers, jalapenos, and garlic to the slow cooker.
- Pour the chicken broth into the slow cooker.
- Sprinkle the oregano, cumin, and coriander over the mixture. Season with salt and pepper.
- Cover and cook on low for 4-6 hours until the chicken is cooked through and the peppers are tender.
- When ready to serve, shred the chicken with two forks and mix it back into the chili.
- Top with shredded cheese and sour cream, if desired.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approx. 350 calories per serving (depending on toppings)
Fat: 15g
Carbs: 20g
Protein: 30g
Dish Characteristics:
- Slow-cooked to perfection, this dish is full of rich flavors.
- The combination of peppers and spices creates a unique and spicy chili experience.
- It's hearty and filling, perfect for a cold winter's night.
User Comments:
- "This chili is amazing! The slow cooker does wonders with this dish." - John Doe
- "I love how spicy this chili is. The perfect combination of flavors." - Jane Smith
- "This is a great dish for a family gathering. Everyone loved it!" - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust the spice level by adding or removing jalapenos as desired.
- If you prefer a thicker chili, mix a small amount of tomato paste with some chili before serving.
- This dish is great for batch cooking as it tastes even better the next day!
