This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end. We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!
Ingredients (makes 4 large servings):
- Three medium sized chicken breasts, thawed (they can still be partially frozen if you are pressed for time)
- One 4 oz can of green chilis
- One 15 oz can of fire roasted tomatoes (click here for the ones I love)
- One can cannellini beans, drained and rinsed
- One onion, diced
- 2 tsp cumin
- 1.5 tsp chili powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 2 tsp smoked pimenton (paprika)
- A handful of your favorite chopped herbs (I used a spicy oregano and cilantro from my garden)
Directions: Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla (I like this kind, which are gluten-free and paleo).