Spicy Chicken with Chickpeas

This spicy chicken dish is FLT ( First Line therapy) compliant and is very low in saturated fat. It’s great to warm up with on a cold fall or winter evening. The preparation below does make for a very spicy dish so make sure to adjust the amount of chili powder and jalapeño to your taste.

Makes 1 large pot (4 servings)

Ingredients:

• 2 Chicken Breasts
• 1 can of organic Chick Peas
• 1 Red Bell Pepper
• 1 Cup Baby Carrots Chopped
• 2 Roma Tomatoes
• ¼ Red Onion
• 1 Jalapeño
• 1 Green Onion
• ¼ Cup Cilantro
• 2 Cups Low Sodium Chicken Stock
• 1 Cup El Pato Sauce
• 3 Tbsp California Chili Powder
• 1 Tbsp Garlic Powder
• 2 Tbsp Black Pepper
• 3 Tbsp Chicken Consome
• 1 Lime
• 3 Tbsp Extra Virgin Olive Oil

Instructions:

1. Cut jalapeño in half and use a small spoon to scrape away seeds and ribs and finely dice. Use same technique for red bell pepper.
2. Chop rest of veggies into 1/4 inch pieces and set aside.
3. Roughly chop cilantro into small pieces and save for garnishing.
4. Cut lime in half and save for garnishing.
5. Drain and rinse can of chickpeas and set aside.
6. Cut the two large chicken breasts into 1/2 inch cubes and season with salt and pepper.
7. Heat a large pot on medium high heat and add 1 tbs of olive oil.
8. Add chicken and cook until medium brown and set aside to paper towel lined plate or bowl.
9. Add additional 2 tbs of olive oil to hot pot and add the chili powder , garlic powder, and consume to oil and stir until aromatic.
10. Add carrots , red onion , bell pepper and jalapeño and cook until onions are translucent.
11. Add remaining veggies , chickpeas, and black pepper and cook for 5-10 minutes until veggies soften.
12. Add 2 cups of chicken stock and 1 cup of El Pato Sauce and bring to a boil.
13. Reduce to heat to medium low and simmer uncovered for 20 minuets or until veggies reach desired tenderness.
14. Add chicken and warm through.
15. Serve in bowl with cilantro and a squeeze of lime for garnish.

FLT Servings (per serving):

• Protein           1 serving
• Legumes         1/2 serving
• Category 1 Veggie     2 servings
• Category 2 Veggie     1 servings

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