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Comfort Chicken and Yam Chili

Comfort Chicken and Yam Chili

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
Olive oil
3-4 lb. fryer chicken, cut up
2 (14 ½-oz.) cans chicken broth
1 ½ c. chicken broth, divided
1 T. chili powder
1 t. salt
½ t. crushed red pepper flakes
1 t. black pepper
½ c. quinoa, rinsed
3 medium yams, peeled and cubed
2 (15-oz.) cans black beans, rinsed and drained
2 (16-oz.) cans kidney beans, rinsed and drained
1 (14 ½-oz.) can diced tomatoes, undrained
Dollop of Sour Cream, optional

  1. In Dutch oven, drizzle bottom with olive oil, heat and saute onion and garlic until tender.
  2. Add chicken, 2 cans broth and seasonings.
  3. Bring to boil. Reduce heat, cover and simmer for 1 hour or until chicken is tender.
  4. In small saucepan, bring remaining broth to a boil.
  5. Add quinoa, reduce heat, cover and simmer 12-15 minutes or until liquid is absorbed.
  6. Remove from heat and fluff with fork. Set aside.
  7. Remove chicken, cool slightly.
  8. Strain broth, reserving veggies, skim fat from broth.
  9. Return veggies and broth to Dutch oven.
  10. Add yams, beans, tomatoes and cooked quinoa.
  11. Bring to boil, reduce heat and simmer 15-20 minutes or until yams are tender.
  12. Debone chicken, cut into bite-size pieces. Discard bones.
  13. Stir chicken into chili, heat through and taste for any additional seasonings.
    *Just like regular chili, you can add dollop of sour cream, grated cheese, sliced jalapenos, etc.
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