| “That’s
Entertaining,” a weekly column that features recipes and ideas for
home entertaining, is syndicated throughout the U.S. by Tribune
Media Services (formerly The Los Angeles Times Syndicate). It
appears in such papers as The Baltimore Sun, The St. Louis Post
Dispatch, The Columbus Dispatch, The Minneapolis Star Tribune, and
The Philadelphia Inquirer. If it doesn’t appear in your local
paper, you can contact the food editor and ask about the
possibility of having it included. Here’s a sample column and
recipe to whet your appetite!
Betty Rosbottom That's Entertaining 5 October 2003
Autumn has arrived in our small New England college town. The
leaves are beginning to take on color, the air has turned crisp
and cool, and a barrage of students have returned to the many
campuses that dot the area. The colder weather, the altering
landscape and the arrival of a new school year are just some of
the reasons that make fall a special season for me. As a cook, I
welcome autumn because the chilly temperatures warrant a change
to rich, robust fare. Satisfying stews, thick soups, golden
roasted fowl, and warm fruit desserts are among my favorite
mainstays, especially when entertaining.
One dish I love to make at this time of the year is chili. A pot
of this spicy broth simmering on the stove with its piquant aromas
wafting throughout the kitchen is an irresistible sight to most.
However, this past week, instead of making my usual version with
ground beef, I opted for a variation. I replaced the meat with
diced chicken breast, added some fresh corn kernels along with
the beans, and used chipotle peppers in addition to a sprinkling
of chili powder for seasoning. Easy to assemble, this chili took
little time to prepare. Cubed chicken and chopped onions were
quickly sauteed, then spices and tomatoes were stirred in, and
finally the mixture was simmered in chicken stock until the
poultry was fork- tender. Served piping hot with dollops of sour
cream and a dusting of cilantro, the chili made a delicious
all-in-one main course.
When my husband, a college professor, began to hint that he would
like to invite his freshman class to our house for a buffet, I
knew immediately that my new chili would be perfect to offer at
this fall gathering. The recipe lends itself to doubling or
tripling easily, its cost is modest, and best of all, the chili
can be made several days ahead. A salad of mixed greens, fresh
orange segments, and sliced avocados, a basket of corn bread, and
a plate of homemade brownies will complete our "welcome- back- to-
school" autumn supper.
Chili with Chicken, Corn and Chipotle
Peppers
For Garnish
-
1/2 cup sour cream
-
2 tablespoons chopped cilantro, optional
Heat 1/4 cup oil in a large, deep-sided pot (with a lid) set over
medium high heat, until hot. Add the chicken and saute 4 to 5
minutes until light golden. Remove chicken from pan and drain on
paper towels. Add remaining oil to the pan and heat until very
hot. Add onions and stir and cook until lightly browned, 3 to 4
minutes. Return sauteed chicken to the pan.
Mix together flour, chili powder, cumin, and salt in a small bowl.
Sprinkle the mixture over the onions and chicken, and cook,
stirring, a minute more. Add stock, tomatoes, and chipotle
peppers; bring mixture to a simmer. Lower heat, cover pan with a
lid, and cook until chicken is fork-tender and mixture has
thickened slightly, 25 to 30 minutes.
Add corn and beans, and cook 10 minutes more. Taste and season
with more salt if needed. (Chili can be prepared 2 days ahead.
Cool to room temperature, cover, and refrigerate. Reheat,
uncovered.)
Ladle chili into bowls, and garnish each serving with a generous
dollop of sour cream and if desired, with some chopped cilantro.
Serves 6.
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