Recipe below! Thanks for watching & don’t forget to subscribe to my channel for more easy recipes like this one!
Ingredients:
2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
2 poblano peppers diced
2 red bell peppers diced
1 yellow onion diced
2 garlic cloves minced
2 cans cannellini beans drained
1 cups frozen corn (I prefer the Fire Roasted Corn from Trader Joe’s)
1 cups quinoa
1.5 Tbsp salt
1.5 Tbsp cumin
1/2 Tbsp smoked paprika
1/2 Tbsp chipotle chili powder
1 or 2 Tbsp sauce from a can of Chipotle peppers in Adobo sauce.
3.5 cups of chicken stock
For Garnish
1/2 cup chopped red onion
1/2 cup chopped cilantro
Sour cream
1 diced avocado
Instructions:
Mix together the salt, cumin, smoked paprika, and chipotle chili powder. Coat the chicken thighs with 1/3 of the spice mix.
Roughly chop the onion, poblanos, and red bell peppers. Mince the garlic.
Grab your pressure cooker and set to SAUTE. Add the olive oil, onions and garlic and let them saute for 2 minutes before adding the peppers, frozen corn, remaining spice mix, quinoa, cannellini beans, chipotle in adobo. Stir to combine and turn off the pressure cooker.
Lay your seasoned chicken right over the veggies, then add your chicken stock, Lock the pressure cooker and set the cooking time to 16 minutes or however long your pressure cooker suggest to cook 2 lbs of boneless chicken. Once done, express ventilate before opening. Let the the chili cool before serving.
Top with red onions, sour cream, cilantro, and avocado.
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