© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Summerwine
Servings: 6 to 8
My son knows how I love to cook and tends not to do things the conventional way, so on my birthday he decided to give me a unique, thoughtful birthday present, which is this recipe that he created himself, calling it "Mom's Birthday Chili". This is what he had to say in his blog.... "so here it is, February 21. It's my mom's birthday today! So in honor of that, knowing how much she looooves cooking and making up sweet new recipes and stuff, I'm going to do something cooking-related. Seeing how she lives in England, she won't be able to taste it (and this might be a good thing). But if it works out she can make it and that'll be her birthday present from me!".....I actually did get to taste it!! My son made it for me on my recent visit and it was fantastic!! It has since become a requested hit with family and friends alike.
1 ½ to 2 pounds boneless skinless chicken breasts
1 to 2 cup cajun marinade (enough to cover chicken. I use A-1)
2 16 ounce cans red kidney beans, drained
28 ounces diced tomatoes, drained
15 ounces tomato sauce
7 ounces pico de gallo, or you can use 2 onions chopped and ¼ cup chopped jalapeños
3 tablespoons chili powder
1 minced garlic clove
1 teaspoon cumin
Marinate chicken for at least an hour in the Cajun marinade.
Bake the chicken at 350°F for an hour.
After you stick the chicken in the oven, combine all the other ingredients in the crock pot. Shred the chicken when you finish baking it and add it to the pot. Cook on low for six to eight hours.