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Mike's Kickin' Chicken Chili (2/1/2008)

Mikes Kickin' Chicken Chili

3 lbs. Boneless, skinless chicken breasts, cut into ¾ inch cubes
1 medium red pepper, diced
3 garlic cloves, minced
1 large onion, chopped
1 jalapeno pepper, seeded and finely diced
¼ cup vegetable oil
2 (14 ½ oz.) cans low-sodium chicken broth
2 teaspoons lime juice
2 teaspoons sugar
3 tablespoons cornstarch
2 ½ tablespoons chili powder
3 teaspoons paprika
3 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 tablespoons fresh minced cilantro
1 (28 oz.) can diced tomatoes
1 small can tomato paste
1 (4 oz.) can diced green chilies, drained
2 (15 ½ oz.) cans navy beans, drained
1 (15 ½ oz.) can black beans
1 (10 oz.) pkg. Frozen corn
Shredded Cheddar cheese and sour cream for garnish

In large pot, heat oil over medium heat. Add chicken cubes, onions, pepper, jalapeno and garlic (season with some salt, pepper and chili powder). Cook until tender 7-9 minutes or until chicken is no longer pink.

In a large bowl, combine chicken broth, lime juice, sugar, cornstarch, chili powder, paprika, basil, oregano, cilantro and cayenne pepper. Add to vegetable mixture.

Add tomatoes, tomato paste and diced green chilies. Bring to boil. Add beans, corn and chicken. Simmer 10 minutes. Serve topped with shredded cheese and sour cream.

This week's recommended wine from Van's Liquor Store in East Dubuque-Corbet Canyon wines 3 liter boxes. Just $6.99 through Monday, February 4th 2008.

(note-when cleaning jalapeno pepper, best advice is to wear rubber gloves and wash hands well after chopping.)

Do you have a recipe you'd like to share? Email it to Mike at


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