A little bit of different variation to the same old stews and chilli. This has a spicy heat and and a nice smokey hit that will be sure to warm you up and make you feel like all is well.
In a heavy bottomed or cast iron pot, sear your chicken thighs, approx 2 lbs. Thighs are cheap and have much more flavour than breast. I also fried these in my hot chile oil for an different level of heat and flavour.
While frying, I added generous sprinklings of chile powder and smoked paprika. Once everything is browned, set the chicken aside.
Add 2 small or 1 large diced onion to the same pot, sauté until soft scraping the brown bits off the bottom. Add 4 celery stalks, 3 cloves of sliced garlic, and if and a few more hits of chile powder and smoked paprika. Also add about 2-3 cups of your favourite beans.
Re-introduce your chicken with all it’s juices. Add 1 cup of whole tomatoes, 2-3 cups of chicken stock or just enough to cover everything. Season with salt and pepper and add 4 tablespoons of dark brown sugar.
Cover and put in the oven at 350 degrees for one to one and half hours. At that point in time your chicken will be super tender so just take two forks and shred into large chunks.
As with all chilli, it’s always better the day after. Garnish with avocado and cilantro sour cream or greek yogurt. Enjoy!