{"id":30751,"date":"2014-05-09T09:30:27","date_gmt":"2014-05-09T13:30:27","guid":{"rendered":"http:\/\/thelehighacresgazette.com\/news\/?p=30751"},"modified":"2014-05-09T09:30:27","modified_gmt":"2014-05-09T13:30:27","slug":"chili-chicken","status":"publish","type":"post","link":"https:\/\/thelehighacresgazette.com\/news\/2014\/05\/chili-chicken\/","title":{"rendered":"CHILI CHICKEN"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-30752\" title=\"chili chicken\" src=\"http:\/\/thelehighacresgazette.com\/news\/wp-content\/uploads\/2014\/05\/chili-chicken.jpg\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/thelehighacresgazette.com\/news\/wp-content\/uploads\/2014\/05\/chili-chicken.jpg 250w, https:\/\/thelehighacresgazette.com\/news\/wp-content\/uploads\/2014\/05\/chili-chicken-150x150.jpg 150w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/>FROM THE KITCHEN OF Inspirational Recipes by Susan Teston<\/p>\n<p>3 tablespoons vegetable oil<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>1green bell pepper, chopped<\/p>\n<p>1onion, chopped<\/p>\n<p>1 stalk celery, sliced<\/p>\n<p>1\/4 pound mushrooms, chopped<\/p>\n<p>1 pound skinless, boneless chicken breast halves &#8211; cut into bite size pieces<\/p>\n<p>1 tablespoon chili powder<\/p>\n<p>1 teaspoon dried oregano<\/p>\n<p>1 teaspoon ground cumin<\/p>\n<p>1\/2 teaspoon paprika<\/p>\n<p>1\/2 teaspoon cocoa powder<\/p>\n<p>1\/4 teaspoon salt<\/p>\n<p>1 pinch crushed red pepper flakes<\/p>\n<p>1 pinch ground black pepper<\/p>\n<p>1 (14.5 ounce) can whole peeled tomatoes with juice<\/p>\n<p>1 (19 ounce) can kidney beans, drained and rinsed<\/p>\n<p>Directions<\/p>\n<ol start=\"1\">\n<li>In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.<\/li>\n<li>Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.<\/li>\n<li>Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>FROM THE KITCHEN OF Inspirational Recipes by Susan Teston 3 tablespoons vegetable oil 2 cloves garlic, minced 1green bell pepper, chopped 1onion, chopped 1 stalk celery, sliced 1\/4 pound mushrooms,&hellip; <\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"_links":{"self":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts\/30751"}],"collection":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/comments?post=30751"}],"version-history":[{"count":0,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts\/30751\/revisions"}],"wp:attachment":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/media?parent=30751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/categories?post=30751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/tags?post=30751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}