Chili Chicken Recipe

Last night, I was contemplating what to make for dinner. I had a 1 pound package of boneless, skinless chicken thighs sitting on my counter. My husband, Jim, came walking into the kitchen and I told him I was trying to decide what to cook. Just then, I thought of making something using chili powder when following conversation took place.

He: "How about chili chicken?"
Me: "I was just thinking of that."

Isn't it cool how great minds think alike? I then proceeded with the following recipe off the top of my head. If you've been following me, by now, you know that I don't measure most of my ingredients, I just dump things in my pan so the measurements here are just guesstimates.

1/2 an onion (chopped)
Package of frozen veggies
2 garlic cloves
1 lb. boneless, skinless chicken thighs cut into small pieces (any cut of chicken will do)
Palmful of chili powder (my palm is small)
1/2 a palmful of cumin
Sprinkle of garlic/onion powder (optional - I think it adds more flavor)
salt/pepper
brown rice flour (can use cornstarch, arrowroot, or other flours)
chicken stock

Brown the onion with the veggies in your pan with olive oil. When soft, add the chicken and garlic and stir. After chicken is almost cooked (still see a little pink), add your seasonings and stir. Then add about 2 tablespoons or so of brown rice flour and some of the chicken stock - maybe 1/2 cup at a time. This is to thicken the sauce. If it is not thick as you like it, add more flour, stirring well to incorporate. If it is too thick, add a little more stock. Remember, that as it heats up, it will thicken. Serve warm on brown rice.

As Jim was getting seconds, I asked him how it came out.

"I'm getting seconds aren't I?"
"That means nothing to me, you could just be hungry."
"It was good, but I thought you were going to open that can of chili and cook it with the chicken."
"Me? Open a can of chili, when I can cook a great meal like this?"

We both had a great laugh.

Enjoy!!