1.5 lbs. boneless chicken
1 can Rotel tomatoes (I used the habanero for more spice, but jalapeno works too)
2 c. beef broth
2 sweet potatoes, chopped
1 yellow onion, diced
2 cloves garlic, minced
red pepper flakes to taste
pinch of dried rosemary
1 bay leaf
black pepper to taste
sea salt to taste
I didn't go into this recipe expecting it to be something worth making again but, well, I was wrong. It's easy, quick, and most importantly cheap. Even more surprising, it was appealing to picky eaters (score one for the cook)! What was not easy, however: making it look appealing on camera. It was decided that slightly out of focus was the way to go...
Bring 1 cup of broth and a cup of water to a rolling boil and add the raw chicken breasts; cover and poach for 5 minutes. Turn off the heat and let sit for 20 minutes.
Meanwhile, add 2 tbs. butter or a large drizzle of olive oil to a dutch oven (or other stock pot). Cook the onion until beginning to brown, then add the garlic. When the garlic becomes fragrant, add all spices and the sweet potatoes. When the sweet potatoes are lightly browned, add the tomatoes with all their juice, the chicken in its stock (shred the chicken with a couple of forks first), and another cup of beef broth. Cook over medium heat for an hour, checking occasionally to see if water needs to be added to keep the chili from scalding.
Serve with a dollop of plain full-fat yogurt or crumbles of cheese.