If you enjoy fall recipes as much as I do...I've got an all time favorite for you!
Of course we all love chili.
And chicken makes everything healthier.
Imagine adding the seasonal favorite fruit.
Apple chicken chili...
Nothing short of amazing!
To keep this dish in that special place,
I only make it once a year.
We savor it and look forward to next fall for this perfect fall meal.
This starts with about a pound and a half of chicken tenders,
In a preheated pan with 2-3 tablespoons of canola oil.
Season the tenders with 2 tsp of chili powder and 1 tsp cumin.
Brown them up over medium heat until cooked through.
Then, set the them aside on a cutting board, to free up the pan for the next step.
Add another 3 tbsp of oil to the pan just before adding 2-3 chopped golden delicious apples.
We picked our apples up from Hawk's Orchard in Milton.
They certainly have some of the best apples around!
Next, one medium, chopped onion was added to sautée with the apples.
Brown for about 5 minutes over medium heat.
Then add to a bowl, along with the chicken.
Finally, melt a half stick of butter and to it add 1/4 cup of flour.
I used soy flour to stay away from the gluten, but standard wheat flour works just fine too!
Whisk the two together over medium heat for 2 minutes to cook the flour
which will then be our thickening agent.
Next, add 2 cups of chicken broth to the roux along with
1/2 cup of milk.
Stir it up and bring to a boil.
Then, add in the chicken, apple and onion mixture back to the vessel.
As well as 2 cans of Great Northern Beans, rinsed.
And, of course, don't forget 2 cups of shredded Monterey Jack cheese!
Stir it up and let it simmer for about 20 minutes or until you just can't take it any longer!
1.5# chicken tenders
6 tablespoons of canola oil - divided
2 tsp of chili powder
1 tsp cumin
3 golden delicious apples - chopped
1 medium onion - chopped
1/2 stick of butter
1/4 cup flour
2 cups of chicken broth
1/2 cup of milk
2 cans of Great Northern Beans
2 cups of shredded Monterey Jack cheese
Cook tenders in dutch oven with 3 tbsp canola oil over medium heat, season with chili powder and cumin.
Remove tenders once done, placed on cutting board for chopping into bite sized pieces.
Add 3 tbsp of canola oil, the chopped apples and onions.
Allow to sautee for 5-6 minutes until softened, set aside with chicken.
Melt butter in dutch oven, add flour and whisk constantly over med low heat to form a roux for 2 minutes.
Add chicken broth and milk and continue stirring.
Once returned to a boil, add chicken and apples, beans and cheese.
Simmer for 20 minutes.