Ingredients:
1 whole large chicken, boiled and boned
1 (16 ounce) jars of pickled mild banana wax peppers
1 large bell peppers
1 large yellow onions
1 (16 ounce) cans diced tomatoes
2 garlic cloves, minced
1 teaspoon cumin powder
1 tablespoon Gebhardt’s Chili powder
1/4 cup chopped cilantro
Directions:
Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose.
If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt’s is a very mild chili powder, so if you can’t find it, try to substitute with the mildest you can find.
Servings: 6-10
Time preparation: 30 min.
Time total: 75 min.