Dark Sweet Cherry and Habanero Chicken Chili




The Sauce:
  1. Add vegetable oil to a small skillet and heat over medium high heat. Once hot, add onions and habanero's to the pan. Cook until onion is soft (5-8 minutes)
  2. In the same skillet, add lemon juice, ketchup and cherry juice. Stir and cook until mixture is slightly thickened, about 5 minutes.
  3. Remove mixture from pan and add everything to a blender or food processor. Puree until smooth. Vent the lid so the heat doesn’t pop it off. Save and set aside.
The Chicken:
  1. Add 2 cups of cherries (save the remaining cup) to your soup pot. Add tomato paste, onions, habanero, chicken, garlic and bouillon. Top it all with the sauce and stir to mix.
  2. Cover and cook on low heat for 1-2 hours, stirring occasionally to prevent sticking and/or scorching.
  3. Once cooked, add remaining cup of cherries. While the chili simmers, stir and break up the cubes of chicken so that it’s shredded. Cook the chili until it gets to a consistency you like.
  4. Remove from heat and serve with cheese, chopped green onions and sour cream.
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