2 tablespoons vegetable oil
2 tablespoons chili powder
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon white sugar
3 cloves garlic, minced
1 (15 ounce) can chicken broth
1 yellow onion, cut into 1/2 inch thick strips
1 green bell pepper, cut into 1/4 inch thick strips
1/2 teaspoon ground cumin
1/3 cup water
1 teaspoon salt
1/4 teaspoon white pepper
1 medium head cabbage, cut into 1/2 inch thick strips
1 teaspoon of hot chile powder
In a large bowl, combine the oil, chili powder, cumin, garlic powder, sugar, and garlic. Mix together with a potato masher or wooden spoon.
Place chicken in a steamer over high heat. Cook, turning frequently, until no longer pink, about 5 minutes. Remove chicken from broth, and reserve.
Place the bell pepper, cumin, water, salt and pepper in a large pot over high heat. Stir together, and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
Place cabbage over medium heat. Stir in chile powder, and cook, stirring often, until slightly softened, about 5 minutes. Remove from heat.
Place chicken and bell pepper in a large pot over medium heat. Reduce heat to low, cover, and simmer uncovered for 15 minutes, or until chicken is cooked through and juices run clear. Remove chicken from pot, and shred. Place bell pepper mixture over chicken, and toss with cumin mixture.
As written, there's an immediate and unpleasant taste when adding the chicken. Since Thanksgiving, I've added chicken thighs to all of my meals, and now I add chicken thighs to my chili recipes as well. I should have added more chicken just until it was creamy enough for my taste. I didn't add the green onions, and honestly, I wouldn't have added them at all. I did add the chipotle powder, so it would have only 1 onion.
Very tasty. Could also add sausage.
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