Thai Chicken Chili
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Ingredients55 m servings 392
Original recipe yields 8 servings
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, fish sauce, and juice of 1/2 of the lime juice. Saute until chicken is no longer pink on the outside, 6 to 8 minutes.
- Add garlic and stir for 30 seconds. Add onions and cook until almost translucent, about 3 minutes. Stir in chili powder to coat. Add tomatoes and black beans with their liquid. Stir in corn coconut milk, 1/2 of the cilantro, chile-garlic sauce, jalapenos, and kaffir lime leaves. Reduce heat and simmer to desired thickness, about 15 minutes.
- Add Thai chiles. Remove lime leaves before serving. Add remaining lime juice and garnish with remaining cilantro.
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- Cook's Note:
- You can add juice of 2 additional limes in place of the kaffir lime leaves.
Per Serving: 392 calories; 18 41.1 21.7 29 1369 Full nutrition