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Main dishes

Coconut Chicken Chili

Coconut Chicken Chili recipe
Recipe and Photo by: Better Homes and Gardens
Asian-style chili? Why not? This awesome chili stars chopped chicken breast with coconut milk, peanut butter and a variety of aromatic spices.
time
prep:
30 min
total:
1 min
servings
total:
4

What You Need

12
 ounces boneless skinless chicken breasts, chopped
1
large  onion, chopped
1 1/2
teaspoons  chili powder
1 1/2
teaspoons  ground ginger
1/4
 teaspoon cayenne pepper
1
 tablespoon olive oil
1
 tablespoon all-purpose flour
1
 14 ounce can unsweetened coconut milk
1
 tablespoon peanut butter
1
 15 - 19 ounce can cannellini beans, rinsed and drained
3
medium  carrots, shredded
1
stalk  celery, sliced
1
medium  green onion, sliced
5
cloves  garlic, minced
2
tablespoons  chopped fresh basil
 Hot cooked jasmine rice
 Fresh basil and sliced jalapenos (optional)

Make It

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapenos. Makes 4 (1-3/4-cup) servings.

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