Chilli Chicken Recipe

Chicken Chili with Chayote and Sweet Potato Pressure Cooker

Chicken Chili With Chayote And Sweet Potato Pressure Cooker

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 10 minutes for beans, 5 minutes for chili at HIGH pressure

• 1 cup dried pinto beans, soaked, drained, and rinsed with cold water
• 1 tablespoon dried epazote
• ½ cup white wine
• 1 pound ground chicken
• 1 medium red onion, chopped into ½-inch pieces
• 2 cloves garlic, chopped
• 2 large ribs celery, strings scraped off and chopped into ½-inch pieces
• 3 medium carrots, sliced ½ inch thick, the largest slices halved
• 1 medium or large red bell pepper, seeded and chopped into ½-inch pieces
• 1 medium sweet potato, peeled and chopped into ½-inch pieces
• 1 medium chayote, peeled, any seeds discarded, and chopped into ½-inch pieces
• 1½ cups frozen corn kernels
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 3 to 4 teaspoons chili powder, to taste
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 to 4 tablespoons masa harina, as needed

Method

1. In a 5- to 8-quart pressure cooker, combine the soaked beans and epazote
2. Add cold water to cover by 1½ inches
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 10 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. If the beans are not done to your liking, relock the cooker, bring it back up to pressure, and cook for 2 to 5 minutes longer
11. Once done, carefully transfer the beans and their liquid to a bowl
12. Add the white wine to the pressure cooker (no need to wash it)
13. Bring it to a boil over medium-high heat
14. Add the ground chicken, onion, and garlic and cook, stirring occasionally, until the chicken is cooked through and the onion has softened, 3 to 4 minutes
15. Stir in the celery, carrots, and bell pepper and cook for about 2 minutes more
16. Add the sweet potato, corn, chayote, and tomatoes and their juice
17. Add the beans and their liquid
18. Stir in the chili powder
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 5 minutes
23. Remove the pot from the heat
24. Open the cooker with the Natural Release method; let stand for 10 minutes
25. Be careful of the steam as you remove the lid
26. The beans should be tender yet still be slightly firm to the bite
27. Season with the salt and black pepper
28. To thicken the chili, ladle out about ¼ cup of broth from the chili into a cup
29. Stirring with a fork, dissolve 2 tablespoons of the masa harina in the warm broth
30. Gently stir the mixture back into the chili
31. Bring the chili back to a boil and let it simmer, uncovered, for 4 to 5 minutes
32. If the chili still isn’t as thick as you like it, repeat the process with 1 to 2 more tablespoons of masa harina and more broth
33. Masa harina (also known as maseca) is a coarse-ground lime-treated cornflour blend used to make tortillas or tamales
34. It is also great for thickening chili
35. Look for it in the Hispanic section of your supermarket or next to the flour in the baking section
36. If you enclose the package in a heavy-duty ziptop plastic bag, it keeps almost indefinitely in the refrigerator or freezer