I woke up craving for homemade Chicken Chili. So... I went in my kitchen to look for ingredients and to my delight I had everything I needed. Although, I never made this recipe before it was nothing but a Google search. After I researched the basic ingredients, I decided to put my spin on what flavor I was going for.
My cooking style is simply a scientific feel. I cook the way I taste in my head if that makes sense. I develop or create a certain type of flavor in my head of how I want something to taste then I prepare and cook it accordingly.
My steps and process:
Dice up two tomatoes. Put a pot on the stove with medium heat. Add a tablespoonful of olive oil. Put tomatoes in the pot. Let it cook until the tomatoes looked like soup. Pour in two 8 oz cans of tomato sauce. Cover pot. Let it simmer on the lowest heat. Dice up the onions, garlic, peppers, celery and chicken breast. Put the diced vegetables in a separate bowl. Put the powdered ingredients in a small bowl (flavor to taste).
You could either leave the chicken on the cutting board or put it in a bowl. Season the diced chicken. Heat up skillet with a tablespoonful of olive oil. Stir fry the chicken while adding the diced vegetables. When the meat is done, drain it in a strainer then add to the pot of tomato sauce.
Turn up the heat to medium heat to get the tomato sauce boiling then turn it down to the lowest heat. Simmer for one to two hours. **I added crushed red peppers last. This was my way of making sure my chili was not too hot but had the right amount of "kick."