Photo courtesy of lucianvenutian via the Creative Commons license
Just wanted to share a recipe that I have recently fallen in love with. In October’s Martha Stewart Living Magazine, a chicken chili recipe by Lucinda Scala Quinn was published. I can confirm that it’s delicious after making it two times already! It can be found on this link on the Martha Stewart website. The recipe also recommends using any leftover to make nachos the next day. I have not yet tried this, but I imagine that would be very tasty as well.
A few tips- don’t broil the onion and garlic cloves. Once charred, I found it very difficult to chop and mince them. Also, this recipe is extremely spicy (but in a flavorful way). If you are not a fan of spiciness, I recommend cutting down on the jalapeno, chili powder, or chipotle chiles in adobe sauce. I cut the amount of chili powder down to 3 tablespoons (the recipe recommends 1/4 cup or 4 tablespoons). Top with the corn-muffin croutons, cheddar cheese, and sour cream/plain greek yogurt.