Chicken chili ek swadisht aur bhara hua bhojan hai jo nazuk murg ke tukde, chatpate masale aur fasalon ka mishran milata hai. Ismein murg ke mazedaar tukde tamatar se bane gehre broth mein pakaye jate hain, jismein jeera, mirch powder aur paprika jaise sugandhit masale dale jate hain. Rajma ya black beans jaise fasalon ka upayog karke chili mein texture aur gehraiyon ka samavesh hota hai, jabki hara dhaniya aur pyaaz jaise rangeen sabziyan taji hava deti hain. Garam garam tatha shred kiye gaye cheese, dhaniya aur ek chhota sa dahi ke chutney ke saath parosa jata hai, chicken chili sharir aur aatma ko garm rakhe wala aur santusht karne wala bhojan hai. Chahe use sardiyo ke mausam mein ya dost ke saath aarambhik milaap mein sevan karein, chicken chili hamesha ruchi jagane wala pasandida bhojan hai jo hamesha prabhavit kar deta hai.

Tayyari Samay: 15 minutes
Pakane ka Samay: 45 minutes
Kul Samay: 1 ghante

Chicken Chili Recipe – Samagri:

– 1 pound (450g) boneless, skinless chicken breasts, chhote tukṛe me kaṭe hue
– 1 tablespoon olive oil
– 1 medium pyaz, chhote tukṛe me kaṭi hui
– 3 lahasun ke tukṛe, barīk kāṭe hue
– 1 jalapeño mirch, beej nikāl ke barīk kāṭī hui (aapke pasand ke anusār, teekhā banāne ke liye)
– 1 shimlā mirch, chhote tukṛe mẽ kāṭī hui
– 2 can (14.5 ounces/411g prati can) kāṭe hue tamatar
– 1 can (15 ounces/425g) kidney beans, paanī se dhoe hue
– 1 can (15 ounces/425g) black beans, paanī se dhoe hue
– 1 cup (240ml) chicken broth
– 2 tablespoon chili powder
– 1 tablespoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon sukhe patta, crushed
– Namak aur kali mirch swād anusār
– Chunaavit toppings: grated cheese, sour cream, kati hare pyāz, kāṭī hui avocado, dhaniyā patte

Chicken Chili Recipe – Vidhi:

1. Sabse pehle, ek bade bartan ya Dutch oven meiṁ olive oil garm karein. Ismeiṁ chicken pakāne kā kam karenge. Boneless, skinless chicken breasts ko chhote tukṛo mẽ kāṭ lein.

2. Garm kiyā hua bartan mẽ chhote tukṛe kie hue chicken ko dāle aur use bhūre rang tak pakāne dein. Isse chicken meiṁ mazedaar swād aur narami āegī. Jab pakā jāye, chicken ko bartan se nikāl lein aur alag rakh dein.

3. Usi bartan mẽīṁ kāṭī hui pyāz, barīk kī hui lahasun aur jalapeño mirch (agar pasand hai to teekhā banāne ke liye) dāle. Ise tab tak bhūn lein jab tak pyāz transparent na ho jāye aur gandh āne lage.

4. Ab bartan mẽīṁ chhote tukṛe kī hui shimlā mirch dāle. Ise kuch minute tak pakāne deṁ jab tak yeh naram na ho jāye.

5. Ab pakāyā hua chicken ko wāpis bartan mẽīṁ dāl dein. Ab woh saare samagriān dāle jo is chili meihaiṁ khās swād denge. Kāṭe hue tamatar (uske ras ke sāth), kidney beans, black beans, chicken broth, chili powder, ground cumin, paprika, sukhe patta, namak, aur kali mirch ko bhi dāl dein. Sab kuchh acche se milā den.

6. Ab is mishran ko ubālne tak le jāye. Jab ubālne lage, aanch ko kam kar dein aur bartan ko dhak dein. Isse chili ko pakāne ke liye sim par rakhein aur lagbhag 30 minute tak pakāne dein, taaki swād ache se ghul jāye.

7. Chili ko pakāte samay ek baar chakh lein aur masālon kī matrā ko āpke swād ke anusaar badhāyein. Agar āpko teekhā swād chāhiye toh aap aur chili powder ya thodā sa cayenne pepper bhi add kar sakte hain.

8. Jab āap tayyar ho sakte hain, garam garam chicken chili ko bāwlo mẽ āpne pyāre pārōṁ meiṁ serv karein. Ab āye haiṁ mazedaar tāro ke bāre mẽ. Upar se grated cheese, sour cream, kati hare pyāz, kāṭī hui avocado, ya phir tāzi dhaniyā patte chidak sakte hain. Apne swād ke anusār customize karein.

Visit To – Spicy Chicken Curry In Hindi

Apne ghar par banāye hue chicken chili ka anand lein! Yeh ek bhāri aur svādiṣṭh dish hai, jo āpko garm rakhkar āpya bhojan bana degī.