Recipe: Chunky Chili Chicken

CHUNKY CHILI CHICKEN

1 1/2 pounds boneless, skinless chicken thighs, cut in chunks
5 tablespoons olive oil, divided
1 medium sweet onion, chopped
1 large red bell pepper, diced
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 can (10 oz.) whole tomatoes and green chilies, crushed
2 cans (one 15 oz. and one 8 oz.) tomato sauce
1 can (15 oz.) chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (15 oz. each) black beans, liquid included
1 cup baby corn
1/3 cup sliced ripe olives
2 teaspoons minced cilantro leaves
1/2 cup grated cheddar cheese

In Dutch oven or large heavy saucepan, place 3 tablespoons of the olive oil and heat over medium high heat. Add chicken and cook, stirring, about 8 minutes or until no longer pink. Remove chicken and wipe pan; add remaining oil, onion, garlic, bell pepper and cumin seed. Stir-fry about 5 minutes; stir in chili powder, oregano, tomatoes and chilies, tomato sauce, chicken broth, salt and pepper. Return chicken to pan, cover, reduce heat to low and simmer about 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer and stir in cilantro. Spoon into serving bowls and sprinkle with cheddar cheese.

Makes 6 servings.
Source: National Chicken Council