robert@fm
Much missed member
- Relationship to Diabetes
- Type 2
Chili Con Pollo (pronounced "poy-oh") is Chili Con Carne adapted to white meat instead of red. (It literally means "chili with chicken".)
This one serves two to four people as a main dish.
Ingredients:
1lb/450g diced or minced chicken, turkey or pork; or 1lb/450g (reconstituted weight) unflavoured soya chunks
1lb/450g (cooked weight) white kidney beans (canellini)
1lb/450g tomatoes
2tsp. unsweetened cocoa powder; or 2tsp. carob flour and 1 tsp. cardamon
1tsp. garlic powder/granules; or one crushed/chopped clove of garlic
1tsp. paprika
¼ tsp. cayenne pepper (for a medium chili; reduce for a mild one, increase for a hot one)
salt to taste
I've always found (contrary to what it says in some recipes / cookery books) that cooking isn?t an exact science; it doesn't matter about getting the quantities exactly right, or even mixing the two measurement systems.
Method:
If using dried canellini, as always soak them overnight and fast-boil them for at least 10 minutes before using.
If possible, stir-fry the meat to seal and brown it.
Chop the tomatoes (unless using tinned chopped tomatoes), being careful to save the juice. Put the tomatoes, tomato juice, beans and meat into an ovenproof dish. Add water if so desired.
Dissolve the spices in a little boiling water and stir this into the rest. (If you don?t like even the small amount of caffeine that the cocoa powder gives, use carob flour (obtainable at any health-food shop) instead; as carob is naturally sweet, and lacks the bitterness of cocoa powder, you need to use cardamon as well. Note that carob flour does not dissolve completely.) You may want to add a small amount of cornflour as well (use according to the directions on the packet), to thicken the sauce.
Stir well, cover and microwave on full power for 20 minutes (600/700W)*, or bake at 180°C / 350°F / Gas Mark 4 for 1 hour.
*My original test of this recipe was in a 650W (B) oven; my current oven is 1kW (E), and I still did 20 minutes, which seemed to work about right.
This one serves two to four people as a main dish.
Ingredients:
1lb/450g diced or minced chicken, turkey or pork; or 1lb/450g (reconstituted weight) unflavoured soya chunks
1lb/450g (cooked weight) white kidney beans (canellini)
1lb/450g tomatoes
2tsp. unsweetened cocoa powder; or 2tsp. carob flour and 1 tsp. cardamon
1tsp. garlic powder/granules; or one crushed/chopped clove of garlic
1tsp. paprika
¼ tsp. cayenne pepper (for a medium chili; reduce for a mild one, increase for a hot one)
salt to taste
I've always found (contrary to what it says in some recipes / cookery books) that cooking isn?t an exact science; it doesn't matter about getting the quantities exactly right, or even mixing the two measurement systems.
Method:
If using dried canellini, as always soak them overnight and fast-boil them for at least 10 minutes before using.
If possible, stir-fry the meat to seal and brown it.
Chop the tomatoes (unless using tinned chopped tomatoes), being careful to save the juice. Put the tomatoes, tomato juice, beans and meat into an ovenproof dish. Add water if so desired.
Dissolve the spices in a little boiling water and stir this into the rest. (If you don?t like even the small amount of caffeine that the cocoa powder gives, use carob flour (obtainable at any health-food shop) instead; as carob is naturally sweet, and lacks the bitterness of cocoa powder, you need to use cardamon as well. Note that carob flour does not dissolve completely.) You may want to add a small amount of cornflour as well (use according to the directions on the packet), to thicken the sauce.
Stir well, cover and microwave on full power for 20 minutes (600/700W)*, or bake at 180°C / 350°F / Gas Mark 4 for 1 hour.
*My original test of this recipe was in a 650W (B) oven; my current oven is 1kW (E), and I still did 20 minutes, which seemed to work about right.
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