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Chicken Chili

Ingredients: 3 ancho chiles 3 Teaspoon(s) cumin seeds 2 Cup(s) chicken stock 2 chipotle chilies; in adobo sauce 4 Tablespoon(s) olive oil 1 Cup(s) onion; coarsely chopped 4 Tablespoon(s) garlic; minced 1 1/2 Pound(s) boneless chicken thighs; cut into 1 in pcs 1 rib dried mexican oregano 2 Teaspoon(s) dried epazote 1/2 Teaspoon(s) chipotle chili powder 3 15 oz can kidney beans; drained and rinsed 1 15 oz can diced tomatoes 1 Cup(s) monterey jack cheese; shredded 1 Cup(s) red onion; chopped 1 fresh cilantro leaves 1 Cup(s) sour cream 1 avocados; chopped 1 tortilla chips Directions: Heat a medium skillet over medium heat. Add anchos; toast until fragrant and beginning to blacken. Remove from skillet, and let stand until cool enough to handle. Add cumin seeds to skillet; toast, shaking skillet, until fragrant, about 3 minutes. Finely grind in a spice grinder; set aside. Tear reserved anchos into pieces; transfer to a blender. Add stock and chipotles in adobo sauce. Puree, and set aside. Heat oil in a large Dutch oven over medium heat. Add onion and garlice; cook, stirring , until translucent, about 3 minutes. Add chicken; cook, stirring, until chicken turns white, about 5 minutes. Add oregano, epazote, chipotle chili powder, and reserved cumin; cook 5 minutes more. Stir stock mixture, beans, and tomatoes into chicken mixture. Bring to a boil. Reduce heat to a simmer; partially cover, and cook, stirring occasionally, until flavors have married and liquid is thick and reduced, about 40 minutes. Serve chili with rest of ingredients as a garnish.
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Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic p Chicken tikka kas Cut the chicken into 1 inch cubes and place in a shallow dish. Mix together the garlic, ginger, chili, yogurt, tomato paste, spices, and seasoning. Spoon over the chicken, cover and chill for 2 hours. Using a vegetable peeler, peel the skin from t