Tuesday, March 15, 2011

Raspberry Chipotle Chicken Chili

A friend told me about a recipe for chicken chili that included a maple chipotle sauce. I don't have any maple chipotle sauce, but I do have a bottle of raspberry chipotle sauce, so I thought I would give it a try with this substitution. We had it the other night and it was fabulous -- the spicy sweetness of the raspberry chipotle is wonderful. Not a huge hit with the kids, but at least they ate it.

2 1/2 lbs of chicken (I used a mix of boneless, skinless breasts and thighs)
olive oil
1 large onion, chopped
6 cloves garlic, crushed
32 oz chicken broth
1/3 cup chili powder
1/2 tsp cayenne
2 cups Raspberry Chipotle sauce (Kirkland brand)
salt and pepper to taste

  1. Saute the chicken in olive oil until done. Shred into bite-sized pieces
  2. Saute the onion in olive oil until starting to caramelize. Add the garlic and continue cooking for 30 seconds.
  3. Add the chicken, chicken broth, chili powder, cayenne and Raspberry Chipotle sauce. Simmer for 30-45 minutes. Salt and/or pepper to taste.
  4. Serve over rice.

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