Coconut Chicken Chili

photo 1-90

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe from Better Homes and Gardens calls this dish a chili.  Die hard chili fans, however, will take an exception with this dish being called a chili.  The beans make it chili-like but the coconut milk and peanut butter and the fact it is served over rice make it more reminiscent of a Thai curry.  Regardless of what you call it, it is good and it is fast making it the perfect end of the week dinner.  Simply set the rice to cook when you start the chili and you are good to go.

COCONUT CHICKEN CHILI

12 ounces boneless, skinless chicken breasts cut into small cubes

1 large onion, chopped

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 14 ounce can unsweetened coconut milk

1 tablespoon peanut butter

1 15 ounce can cannellini beans, rinsed and drained

3 medium carrots, shredded

1 stalk celery, chopped

2 green onions, sliced

5 cloves garlic, minced

2 tablespoons fresh basil, minced

Rice for serving

  • Heat the oil in a large sauce pan until it shimmers.
  • Add the chicken, onion, chili powder, ginger, cayenne pepper, salt, and black pepper and cook over medium heat until the chicken is no longer pink, about 6-8 minutes.
  • Stir in the flour and cook for 1 minute.
  • Stir in the coconut milk, peanut butter and 1 cup of water.  Bring to a boil, stirring occasionally.
  • Add in the beans, carrots, celery, green onion, garlic, and chopped basil.  Return to a boil then reduce the heat and simmer for 10 minutes.
  • Serve over the rice.

Serves 4

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