Megan & Jason’s Apple Chicken ChiliPrint Print Without Images
Well hello, beautiful, glorious fall. ‘Tis the season for pumpkin spice lattes, pumpkin spice cookies, pumpkin pie, pumpkin bread, pumpkin scones, pumpkin…overdose. Although it may be October, and I do love a pumpkin treat once in a while, I do feel like the humble apple has been somewhat overlooked. I’m talking about apple pie, apple sauce, apple cider, apple crisp, and my personal favorite; apple chicken chili. This is my mothers recipe, and now one of my staple fall dinners. Its simple, hearty, and warms the whole house with the smell of fall.
Pumpkin, we love you but its time to let apple take first place this fall!
- 1/4 cup extra-virgin olive oil
- 2 pounds Lepp’s Chicken Breast, cut into 1/2-inch-thick slices
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- Salt and pepper
- 2 apples, cut into 1/2-inch cubes
- 1 onion, chopped
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups Lepp’s chicken broth
- 3/4 cup milk
- 2 15 ounce cans pinto or white beans, rinsed
- 2 cups shredded monterey jack cheese (about 8 ounces)
- Toasted tortillas, for serving
- Chopped scallions, for serving
- In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
- In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
- In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
Mother sourced this recipe from Rachel Ray…way back in the day.