“Chicken remains the most popular protein on American menus, making it a perennial favorite for culinary innovation.”
Flavor & The Menu, “Protein at a Premium”, Winter 2013.
Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® slow cooked with fire-roasted corn, tomatoes, garlic and black beans.
|Yellow onion, peeled, ¼-inch dice||2 cups|
|Garlic, peeled, chopped||¾ cup|
|Jalapeño peppers, seeded, chopped||¾ cup|
|Canola oil||⅓ cups|
|Chicken stock||6 cups|
|Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® (Code #6264), thawed, ½-inch dice||2 pounds|
|Diced tomatoes in juice||6 cups|
|Black beans, canned, rinsed and drained||1 quart|
|Fire-roasted corn, frozen||6 cups|
|Dried cilantro||2 tablespoons|
|Chili powder||1 tablespoons|
|Cheddar cheese, shredded||1½ cups|
|Sour cream||1½ cups|
- Sauté the onion, garlic and jalapeño peppers in oil in a stockpot for 7 to 10 minutes or until tender.
- Add water, chicken stock, Fajita Seasoned Breast Sizzle Strips®, tomatoes, black beans, corn, chili powder, cumin, salt and cilantro.
- Reduce heat to medium-low; simmer for 1 hour.
- Hold hot for service.
To make one serving
- Serve 2 cups chili garnished with 1 tablespoon cheddar cheese and 1 tablespoon sour cream