CHILI COOK-OFF WITH GROUND WHITE CHICKEN ENJOY DAN:

CROCK POT SWEET AND SPICY WHITE CHICKEN MEAT CHILI FOR SCATCHET

HEAD COOK-OFF:                                                              by CHEF DAN:

Serves 16

 

INGREDIENTS:

1-1/2-pounds ground white chicken meat

1 tablespoon, olive oil, divided

2 onions, chopped

4 cloves garlic, minced

1 thumb-size fresh ginger, minced

4 sweet potatoes (peeled and unto 1-inch cubes)

1-1/4-cups soy sauce

1-1/2-cups chicken stock

1-1/4- cups brown sugar

1/4-cup Sambal Oelek fresh chili paste

2 cans (19 Oz) MAE PLOY coconut milk

 

DIRECTIONS:

1.   Heat 2 teaspoons olive oil in a skillet over medium-high heat.

2.   Add ground chicken and browned, breaking it up as it cooks.

3.   Take about 5-7 minutes.

4.   Place browned meat in the crock-pot.

5.   Add 2 teaspoons olive oil and sauté the onion for 5 minutes.

6.   Add garlic, ginger and sauté for 1 minute.

7.   Add to the crock-pot.

8.   Add sweet potatoes to the crock-pot.

9.   Mix together, soy sauce, stock, brown sugar, Sambol Oelek, and pour over the ingredients in the crock-pot.

10.                Cook on high for 3 hours.

11.                Add coconut milk, stir until well combined.

12.                Turn heat to low and cook 30 more minutes.

 

ENJOY DAN:                       BON-APPETITE!!