Imagine the vibrant hues of golden chicken mingling with the rich, earthy red of diced tomatoes, all simmering together to create a hearty, aromatic chicken chili.
The warmth of cumin, chili powder, and ginger fills the air, promising comfort and satisfaction with every spoonful.
This dish holds a special place in my heart, having rescued a chaotic weeknight when time was tight but a nourishing meal was essential.
It seamlessly combines the coziness of chili with the unexpected twist of a creamy carrot ginger puree, perfect for busy weeknights when you crave something hearty yet unique, or for leisurely Sunday suppers when you have time to savor each bite.
This chicken chili recipe not only satisfies the taste buds but also warms the soul, making it a staple in my home. Ready? Let’s cook and bring this delightful fusion to your table!
Why You’ll Love It
- Delivers bold flavor with a fusion of spices and fresh ingredients.
- Complements meals with a creamy carrot ginger puree topping.
- Uses pantry staples like canned tomatoes and chicken broth.
- Offers a versatile dish that can be adjusted for spice preference.
- Provides a hearty, comforting meal perfect for any season.
Ingredients
- 1 pound chicken breast, cubed — choose organic if possible
- 2 tablespoons olive oil — extra virgin recommended
- 1 medium onion, chopped — use sweet onion for milder flavor
- 2 cloves garlic, minced — fresh garlic yields best taste
- 1 tablespoon fresh ginger, grated — opt for young ginger for less fibrous texture
- 1 tablespoon chili powder — adjust for desired heat
- 1 teaspoon cumin — freshly ground enhances aroma
- 1 teaspoon paprika — smoked paprika for a deeper flavor
- 1 teaspoon salt — sea salt preferred for purity
- 1/2 teaspoon black pepper — freshly cracked for best flavor
- 1 can (14 ounces) diced tomatoes — use fire-roasted for extra depth
- 1 cup chicken broth — low-sodium to control salt content
- 1 cup carrots, sliced — organic carrots for natural sweetness
- 1/4 cup heavy cream — use full-fat for richer texture
- 2 tablespoons fresh cilantro, chopped — omit if you dislike its flavor
Step-by-Step Method
Heat the Oil
Heat olive oil in a large pot over medium heat. Make sure the oil is hot but not smoking. This step creates a flavorful base for the chicken and other ingredients.
Brown the Chicken
Add the cubed chicken to the pot. Cook until the chicken pieces are browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside for later use.
Sauté Aromatics
In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté them until fragrant and the onion becomes translucent, which typically takes about 2-3 minutes. This step builds depth in the dish.
Add Spices
Stir in the chili powder, cumin, paprika, salt, and black pepper. Stir continuously for about 1 minute to toast the spices, enhancing their flavor. This creates a rich base for the chili.
Combine Ingredients
Return the browned chicken to the pot. Add the diced tomatoes and chicken broth. Stir everything together, making sure the chicken is well coated with the tomato mixture and spices.
Simmer the Chili
Bring the mixture to a simmer over medium heat. Let it cook for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking or burning.
Boil the Carrots
In a separate pot, bring water to a boil. Add the sliced carrots and cook until they’re tender, about 10 minutes. The tenderness is essential for a smooth puree.
Blend to Puree
Transfer the cooked carrots to a blender. Add the heavy cream and blend until smooth. If the puree is too thick, add a little chicken broth to achieve the desired consistency.
Serve and Garnish
Ladle the chicken chili into bowls. Top each serving with a generous spoonful of carrot ginger puree. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve hot and enjoy!
Ingredient Swaps
- For a vegetarian version, substitute the chicken with cubed tofu or canned chickpeas.
- Swap heavy cream with coconut milk for a dairy-free option.
- Use vegetable broth instead of chicken broth for a plant-based alternative.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger as a substitute.
- Replace cilantro with parsley or green onions if you prefer or can’t find cilantro.
You Must Know
- Use fresh spices: Always opt for fresh chili powder, cumin, and paprika to enhance the flavor of your chicken chili. Stale spices can diminish the overall taste of the dish.
- Let chili simmer: Allow the chili to simmer on low heat for an additional 10 minutes after the initial 20-minute simmer. This extra time helps the flavors meld together, making your chili richer and more aromatic.
- Adjust spice level: Tailor the heat to your liking by adjusting the amount of chili powder. If you prefer a milder chili, start with less and gradually add more until you reach your desired level of spiciness.
- Thin puree if needed: If the carrot ginger puree is too thick, thin it out by adding a little extra chicken broth. This guarantees a smooth and creamy texture that’s easy to serve over the chili.
- Choose quality chicken: Use high-quality chicken breast for the best results. Fresh, well-trimmed chicken will cook evenly and absorb the spices better, enhancing the overall taste of the dish.
Serving Tips
- Serve with a side of warm, crusty bread for dipping.
- Pair with a fresh green salad to balance the meal.
- Garnish with extra cilantro or a dollop of sour cream for added creaminess.
- Accompany with tortilla chips for a crunchy contrast.
- Offer lime wedges for a zesty flavor boost.
Storage & Make-Ahead
Chicken Chili with Carrot Ginger Puree can be stored in the fridge for up to 3 days.
For make-ahead convenience, you can prepare the chili in advance and freeze it for up to 2 months.
Reheat gently and add the carrot ginger puree just before serving for peak freshness.
Reheating
To gently reheat Chicken Chili, use a microwave on low power.
Alternatively, you can use an oven set at 300°F.
Another option is to reheat it on a stovetop on low heat, stirring occasionally to prevent sticking.
Culinary Traditions Globally
When exploring the diverse world of culinary traditions, it’s impossible not to marvel at the unique flavors and techniques each culture brings to the table. Each dish tells a story, a blend of history, geography, and innovation.
I find myself drawn to how spices intertwine with local ingredients to produce something extraordinary. Imagine the vibrant zest of Indian curries or the comforting warmth of a Moroccan tagine.
The fusion of global culinary traditions, like our chicken chili with carrot ginger puree, allows us to experience a world tour right in our kitchens. It’s fascinating how a dash of cumin can evoke distant lands or how ginger can add an exotic twist.
Each bite is an invitation to explore, savor, and celebrate.
Final Thoughts
Give this Chicken Chili with Carrot Ginger Puree a try for a delicious fusion twist on a classic dish! Feel free to adjust the spice level to suit your taste and enjoy a comforting, flavorful meal.
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breast?
Absolutely, I’d swap chicken thighs for the breast! They’re juicier and add depth to the dish. Just guarantee they’re cooked thoroughly. This choice brings a richer, satisfying flavor that’ll make your meal unforgettable. Give it a try!
What Can I Substitute for Heavy Cream in the Puree?
You can swap heavy cream with coconut milk for a creamy touch without the dairy. It adds a hint of sweetness and richness, enhancing the puree’s flavor. Give it a try and savor the difference!
How Spicy Is the Chili Expected to Be?
I’d say the chili has a moderate spice level. The chili powder and paprika give it a warm kick, but it’s balanced by the creamy carrot ginger puree. You can always adjust the heat to your liking!
Can This Dish Be Made Vegetarian?
Absolutely, I can make this dish vegetarian by swapping the chicken with hearty chickpeas or black beans. I’ll use vegetable broth instead of chicken broth. The flavors will still dance together beautifully, creating a satisfying meal.
Is It Necessary to Use Fresh Ginger?
I find fresh ginger absolutely essential for its vibrant, zesty kick that enhances every bite. It’s irreplaceable for that fresh zing, but if you’re in a pinch, ground ginger works—just adjust the quantity for taste.
Chicken Chili with Carrot Ginger Puree
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 pound chicken breast cubed
- 2 tablespoon olive oil
- 1 onion medium, chopped
- 2 clove garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 14 ounces
- 1 cup chicken broth
- 1 cup carrots sliced
- 1/4 cup heavy cream
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the cubed chicken and cook until browned.
- Remove chicken and set aside.
- In the same pot, add onion, garlic, and ginger, cooking until fragrant.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Return chicken to the pot and add diced tomatoes and chicken broth.
- Bring to a simmer and cook for 20 minutes.
- Meanwhile, boil carrots in a separate pot until tender.
- Blend cooked carrots with heavy cream to make a smooth puree.
- Serve chicken chili in bowls topped with carrot ginger puree and garnish with cilantro.
Notes
