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Chili Chicken (autoclave required)

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The chicken chili recipe is a beautiful "ready to eat", perfect for lunches individual, as for the small family meal in a hurry. There is no need to thicken the service. We open the jar, zap in microwave oven and groumph-yum-slurp-in-the-nose-and-small-bird! From potty

250 ml which is ideal for the main course lunches for children, average 500 ml bottle which is ideal for couples (or teenagers, or bears), to stay in large jar of one liter for meals family, this recipe is versatile. Moms will love squirrels, especially the chili chicken is prepared quickly and is very economical when the chicken is given. (Is it me or the chicken at 99 cents per lb. was scarce this year? Maybe that speaks less often of bird flu?)

If you Pot chili chicken in jars 250 ml or one liter, expect a small surplus to a simmer. Surpluses are manageable, because we pots by an assembly in the jars.

This recipe for chicken chili you will either:

• 28 jars of 250 ml (with about 1.4 liters of surplus)
• 18 jars of 500 ml (ideal for teens to garbage truck, or ex greedy scavengers)
• 7 liter jars (with about 1.2 liters of surplus)

This recipe for chicken chili, we did it 10 times today, among other revenue. When the chicken is given, it is really made when it pulls up. The story of the weekend will be posted later this week. I think it will be interesting. A weekend of relatively Relax where you typed has 60 chickens.

Ingredients:

The day before:

5 cups (1 kg) of dry beans (Pinto's are best for canning)
3 times their volume in water 2 tbsp
teaspoon pickling salt (for better texture) View ticket Scientific Manon.

Next day:

First layer of solids at the base of the jar

• 10 small chicken breast halves (about 2 kg in total)
• 8 cups (1.7 kg) of coarsely chopped onions
• 1 head garlic, minced

For the broth

• 2 liters good homemade chicken broth (or substitute half a liter of stock by the full-bodied red wine, mioum mioum!)
• 500 ml of tomato paste
• 1 / 4 cup (4 tablespoons) of chili powder (to taste)
• 1 1 / 2 c. S. freshly toasted cumin and ground (otherwise 2 tbsp ground pretty cool) 2 tablespoons
• S. dried oregano
• other spices or herbs you like

second layer of solid

• 15 fresh plum tomatoes, diced (with all skins, seeds and juice)
• 1 kg of frozen corn kernels
• 4 large red peppers and / or green short strips
• Hot pepper or cayenne pepper to taste (1 tbsp chopped jalapeno per 500 ml bottle, for me, but it's too pungent for most children) will be added
• beans

Procedure:

The day before, Sort and rinse beans. The cover of three times their volume of cold water to dissolve the salt, cover and soak for about twelve hours, preferably in the fridge.

Place frozen corn in your fridge, it thaws faster tomorrow.

The next day, drain and discard water. reserve beans.
Place your bag frozen corn at room temperature.

First layer of solids, chicken, onion and garlic.

In a lightly oiled pan at the bottom, melt the chopped onions until they become translucent. Turn off heat.

Meanwhile, you can begin to brown the chicken for 2 to 3 minutes on each side, just to seize and brown a little.

When all breasts are golden, cut into appetizers and place them with the onions, sprinkle with chopped garlic and mix well.

There! our first solid layer is ready. Cover. If you work for two, a person can start potting the first layer of solid while the other is the following. Otherwise try to make the most simultaneously.

broth, it must be ready to cook beans

whip Dilute tomato paste in homemade chicken broth, heating, add the remaining ingredients and bring to a boil. Taste and add spices or herbs you like. This flavor will be diluted with remaining ingredients. Although this recipe is for children, it takes a bit of punch. Make yourself a few bottles to test and adjust before going great.

The second layer of solid, beans, tomatoes, corn and peppers.

Add corn to broth and bring back to boil.

Add kidney beans, and diced tomatoes to the broth, refer to a boil, simmer for 5 minutes. Add peppers and stir well, cover just the level of boiling water if it lacks cash. Refer to a boil and cook for 5 minutes. Drain to keep the broth, of course. Keep the broth simmer while you slouch.

To fill the jars, nothing beats good old measuring cups as we have here in North America (lèrheu la la!).

For the first layer of solids.

• 1 / 3 cup curved (95 ml) to 250 ml pots
• 3 / 4 cup (190 ml) to 500 ml pots
• 1 1 / 2 cups (375 ml) for one-liter jars

For the second layer of solids, it will be as follows.

• 1 / 2 cup (125 ml) jars of 250 ml 1 cup
• (250 ml) to 500 ml pots
• 2 cups (500 ml) for one liter pots

Your jars will be filled less than usual. Standard in jars, it should arrive just below the shoulders. All is well. Do not add solids. starch corn and beans will thicken all during the sterilization. The beans will also take some volume during sterilization. They will drink the broth.

Divide your broth in your jars, leaving 1 inch (2.5 cm) of space under the neck. Insist on the stroke of the spatula (in the manual just below) and adjust the fluid level as needed. If you feel that you will miss liquid, divide it and end with boiling water or better, tomato juice.

Follow these instructions for canning.

time sterilization of canned chili chicken to the digester :

• 65 minutes to sterilize the jars of 250 ml.
• 75 minutes to sterilize the jars of 500 ml.
• 90 minutes to sterilize the jars of 1 liter.

The management of any surplus

beans will need to simmer in the broth, covered, for about 1 hour. We add the peppers and chicken when it will have 15 minutes of cooking.

Serving: All

simple, delicious these proteins are heated in microwave oven and we look to accompany it with full good colorful vegetables and a slice of bread to clean the plate.

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