In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups chicken stock, recipe follows
Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving Suggestion: Herb Butter*
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
4 cups water
3 stalks celery, roughly chopped
Salt and freshly ground black pepper
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.