Sunday, February 8, 2015

The Warmer Side of Winter: Citrus Chicken Chili

Winter in Florida means there is an abundance of citrus fruits.  There are great ways to add a little zest or juice to your dishes to brighten the color and flavor.  This citrus chili dish is a perfect example.

The twist in this recipe is the broth which includes a variety of peak season citrus juices (lime, orange and lemon).  Garbanzo beans (chick peas) replace the more traditional chili beans.  I am almost hesitant to call it chili because it is brothy and light, not heavy.  The addition of crumbled feta and minced parsley add a pop of color and a hint of saltiness.

A beautiful, so easy, so delicious chili reflecting the elements of a warmer winter climate.



Citrus Chicken Chili
Serves 8
Recipe adapted from Bush Beans

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium green bell pepper, chopped
2 teaspoons dried leaf oregano
1 tablespoon chili powder
1 teaspoon cumin
1(16-ounce) can diced tomatoes, undrained
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 pound chicken, cooked and shredded
4 cups chicken stock
2- 16 -ounce cans garbanzo beans, drained
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped fine.
Salt and pepper to taste

Directions:
Heat oil in a 4-quart saucepan over medium heat.  Add onion, garlic, green pepper, oregano, cumin and chili powder.  Cook 3-4 minutes until vegetables are soft.

Add tomatoes, citrus juices, chicken, stock and beans.  Lower heat; simmer 20-25 minutes.

Serve topped with feta cheese and parsley.

Enjoy!


20 comments:

Angie Schneider said...

This looks light yet full of flavours!

Sam Hoffer / My Carolina Kitchen said...

What a fabulous chili. I adore citrus and I'm happy you've incorporated it into your chili.
Sam

Nammi said...

oh yumm!! I love the taste of citrus!! A must try bowl of comfort food!!

Southerncook said...

Yum, looking forward to tasting this yumminess, a different chili. I'm signed up for your class.

Carolyn

SavoringTime in the Kitchen said...

I love this time of year when great citrus fruit is available! I'll bet this twist on chicken chili tastes bright and refreshing. Sounds delicious!

We Are Not Martha said...

I love the idea of a chili with citrus notes- what a great idea!

Sues

Michelle said...

Sounds like a wonderful mixture of flavors. I like your addition of the feta cheese.

Julie said...

Oh I wish I lived somewhere that Winter meant citrus instead of snow! :) What an interesting chili, I can't wait to try this one.

Maureen | Orgasmic Chef said...

Be still my heart, I think this is wonderful. It's not winter here but looking at this, I almost wish it was.

Kitchen Belleicious said...

the title says it all. It is a brighter and happier side to chili! I love the use of the chicken instead of beef and the citrus brings a nice flavor that I don't usually expect in chili! Wonderful

Betty said...

Nice chili! This would be equally delicious in the 20 degree weather we're having. I love the bright flavors and color! :)

Rhodesia said...

Mmmm this sound just our sort of dish. Have a good day Diane

Big Dude said...

Sounds citrusy good.

Lea Ann (Cooking On The Ranch) said...

Love, love, love this idea. Pinned.

Chris said...

That does seem like it would help shake the cold off of you and the citrus kick always brightens my day.

Tree Hugger - Suzan said...

Interesting Velva!!! Have never thought about citrus in Chili!!!
I AM eating my fill of navels and tangerines!!!

~~louise~~ said...

Hi Velva!
How is it I almost missed this recipe? when it comes to citrus anything this time of year, I am defintely in! This is a refreshing twist on chili for sure!

Thanks for sharing, Velva...

Karen (Back Road Journal) said...

Love your lighter version of chili…now if I could only enjoy it in your warmer climate. :D

Cathy at Wives with Knives said...

We don't have ice and snow here in the Pacific NW but it is still chilly and definitely soup weather. This dish looks delicious. Love all the wonderful flavors that are in it.

yung@foodyoo.com said...

It sounds like a Thai dish. Surely, some cashew nut and bean sprout for topping will be nice. :)

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