New Year's Eve Dinner

I had plans to attend my favorite party of the year....New Years Eve at a good friends house.  I love New Years Eve....so full of memories and so full of potential.  I have some great friends and I love sharing the night, the food the drinks and the laughter with them. 


I planned out my menu for what I would bring to the party.  Chicken and Sweet Potato Chili was what I spent the day working on.  That, and some insanely decadent desserts.  The chili was quick and easy to make, leaving me enough time for a nap before the festivities began.  Sorry to say by the time I woke up I was feeling not rested but sicker.  My temp skyrocketed and my throat hurt.  You can imagine I wasn't too happy when I had to cancel from the party.


One good thing though, the chili was fabulous and so I had dinner made and got to crawl back in bed. 


One of the Wildtree products I use the most is the Chicken Bouillion Soup Base I use it all the time.  This is definately the product that I am glad is all natural.  Most bouillon has MSG as well as preservatives, anti cacking agents articial coloring and tons of sodium.  Not Wildtree.


Want to try it yourself?  You can purchase it from my website....here is the link:


http://www.mywildtree.com/shop/productdetail.aspx?prod=10756



Here is the recipe for the chili:


Chicken and Sweet Potato Chili

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
2 Tbsp. Wildtree Garlic Flavored Grapeseed oil
1 broiler/fryer chicken (3-4 lbs.) cut up
5 cups of chicken broth using Wildtree's Chicken Bouillon Base
1 tsp chili powder
3/4 tsp salt
1/4 tsp. crushed red pepper flakes
1/4 tsp pepper
1/2 quinoa, rinsed
3 medium sweet potatoes, peeled and cubes
2 cans (15oz each) black beans,rinsed and drained
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained


1. In a dutch oven, saute onion and garlic in oil until tender.  Add chicken, 4 cups broth and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until chicken is tender.


2. Meanwhile, in a small saucepan, bring remaining broth to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.  Remove from the heat.  Fluff with a fork.  Set aside.


3. Remove chicken; cool slightly.  Strain broth, reserving vegetables.  Skim fat from broth.   Return vegetables and broth to the Dutch oven.  Add the sweet potatoes, beans, tomatoes and cooked quinoa.  Bring to a boil.  Reduce heat and simmer for 15-20 minutes or until potatoes are tender.


4. Meanwhile, remove chicken from bones and cut into bite sized pieces.  Stir chicken into chili and heat through.


This recipe is taken from  Taste of Home Magazine  December 2011/January 2012


Notes:


I had chicken breasts already cooked so I did not cook the chicken.  I also couldn't find quinoa so I used basmati rice.