As you might infer from the title, this is a version of chili that contains some flavours familiar from Asian cooking – it’s got soy sauce, sesame oil (of which I love) and ginger in it, as well as bok choy – but don’t be confused by the “chicken chili” part of the name. It’s not a chicken chili as you might usually know it, but with the added Asian bonus. It’s more like a regular chili as you might usually know it, but with chicken and with the whole pan-Asian thing. Or pan-east-Asia; it annoys me when people say “Asian” and basically mean “Chinese and Japanese and maybe Thai and Korean.” It’s the world’s biggest continent! It’s diverse! But anyway, my point is that it’s not a white chili, like most chicken chilis I’ve ever heard about are. It’s got tomatoes; it’s sort of… orange.
The recipe’s from The Taste Traveller, where it is billed as being spicy; maybe it’s because I used chili sauce instead of chili paste, but mine wasn’t particularly spicy. It was delicious, though – I don’t regret having less fire. And anyway one can always add more dashes of hot sauce to your own serving. Let’s see, what else did I change? Well, I halved it, of course, and I used a chopped actual tomato instead of a big can of tomatoes because there aren’t small cans of tomatoes. Also, she used chickpeas but said to use whatever was handy, and I felt that chickpeas were too far from a traditional beany bean to really evoke “chili” in my mind or Matt’s, so I went for pinto beans instead. That… might be all? So I don’t know if this tastes anything like the original version. I can definitely vouch for this version, though. Completely yumface.
Asian Chicken Chili
1/2 tbsp olive oil
3 cloves garlic, minced
say about a 1-inch piece of ginger, minced
3 green onions, chopped
1 bell pepper – I used an orange one and savaged it in the food processor so Matt wouldn’t know it from carrots (and it worked, too!), but use whatever colour you want and dice it or something
2 carrots, chopped
1 stalk celery, chopped
2 heads bok choy, chopped (both stem and leaves)
1 tsp chili sauce, or more
1/2 lb chicken – I used breasts, but use what you like – cut up into bite-sized pieces
1 biggish tomato, diced
1 14-oz can pinto beans, or something else, rinsed and drained
1 tbsp soy sauce
1/2 tsp white wine vinegar
1/2 tsp rice wine vinegar
1/2 tsp sesame oil
1/2 cup flat-leaf Italian parsley
Get your big soup pot out and heat the oil in it.
Saute the garlic, ginger, and green onions for about 30 seconds.
Add the bell pepper, carrot, celery, and hot sauce, continuing to saute until these are softened.
Stir in the chicken.
Cook until the chicken is white on all sides.
Add tomatoes and simmer, covered (or, y’know, not – doesn’t really matter), for about 30 minutes.
Stir in the beans, soy sauce, rice wine vinegar, white wine vinegar, and soy sauce.
Cook for another 10 minutes.
Remove from heat and stir in sesame oil and parsley.