Easy chicken and chili time
Or in other words: This is football season that may be officially over (I’m from Massachusetts, so. TOM BRADY #12 #GOAT 4Evah) but chili season is definitely not over post.
And I confess this even after watching every episode of Friday night lightsfootball retains a certain mystery for me. Some things I know. The narrow ends tighten. Running backs are amazing athletes. Quarterbacks have eagle eyes, poise under pressure, big arms (and other nice qualities). And special teams kickers pray to the football gods when they get called for a tiebreaker with 6 seconds to spare in the fourth quarter.
Do I sound like I know what I’m talking about? I do not. At least, not in any depth. I just heard some manly sports jokes about gluten-free tuna. To which I smiled politely. Listened carefully. And he took a pickle.
Posterior fields in motion. The quarterback is stealthy. The snap. The blitz. I love jargon. It’s a seductively foreign language to me. Like, say, algebra. Or for some, postmodern abstract neo-expressionism. Visual chaos executed in angles, arcs and bursts of focus, drive and energy.
The fact is that I Obtain the practiced dance of propulsion. Design movement from multiple points of view. I understand. In my bones. This is my territory. You’re speaking my language. Value versus tone. Light collides with darkness. Sharp contrast that dissolves into blur. And I appreciate the power of practice, focus and intention. Negative space divided by a perfect spiral.
Although it’s not all yin yang, a struggle between opposites.
As in football and in life, painting is a place of expression, sometimes true and authentic, sometimes disappointingly out of place. Like a short basket. Or an incomplete pass. Let’s try. Sometimes we miss it. But what matters is that we make the effort. And that’s all we can do. Let’s kick the ball. We brush off the wet paint. Let’s put words together into a text. Let’s sew a quilt. We photograph the curiosity of a child.
Let’s prepare the chili pepper.
And sometimes?
We get a winner.
And if not?
Tomorrow is another day.
Karina
xox
How to prepare a fabulous chili pepper?
A wonderful red onion.
Juicy limes.
Real garlic.
Fresh parsley and coriander.
Sweet potato.
And baked chicken.
This bright, beautiful chili is fresh and light – serve it with mine Gluten Free Skillet Cornbread with Green Chiles.
Gluten-free chicken chili recipe with white beans, sweet potatoes and lime
Ingredients:
4 bone-in organic free-range chicken breasts
A drizzle of olive oil
Sea salt and pepper
2 tablespoons of olive oil
1 medium red onion, peeled and diced
2-4 fresh garlic cloves, minced
1 large or 2 smaller sweet potatoes, peeled and diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot chilli flakes, season to taste
3/4 cup chopped roasted green chiles or green tomatillo salsa
2 15-ounce cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice
To serve:
Chopped fresh parsley
Chopped fresh coriander
Fresh lime slices
Instructions:
Preheat oven to 375ºF. Rinse the chicken breasts and dry them. Remove the skin if you want (we do). Place meat side up on a baking tray. Drizzle with olive oil and season with sea salt and pepper. If you prefer, sprinkle with dried herbs (we used thyme and oregano).
Flip the chicken, bone side up, baste again and season.
Roast the chicken bone side up for about 30-35 minutes until cooked through and no longer pink inside (check with a meat thermometer that the internal temperature is between 165º and 170º) .
Tip: Roasting on the bone, rib side up, will yield moist, tender, juicy chicken.
In the meantime, start your pot of chili.
Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add the ginger, cumin, oregano and chili flakes. Toss to coat. Add the roasted green chiles, white beans and chicken broth. Cover and bring to a gentle boil.
When the chicken is done, let it cool slightly, until it is cool enough to handle. Cut the meat from the ribs or tear off pieces with your hands. Add the chicken pieces to the pot and stir gently to heat through.
Squeeze in a little fresh lime juice to brighten the flavors. Mix gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a little broth to thin it out.
Serve with lime wedges and a sprinkling of fresh chopped parsley and coriander.
Serves 6.
Recipe source: glutenfreegoddessrecipes.com All images and content are protected by copyright, all rights reserved. Please do not use our images or content without prior permission. Thank you.
More gluten-free soup and chili recipes from other food bloggers:
Andrea Meyers cooks Roasted Tomatillo Soup with Chicken
Jeanette’s healthy life boils over Cuban Black Bean Soup
