| 1 | * pure chili contains only chili powder. |
| 2 | There are no other spices in it. |
| 3 | Strengths vary from mild to fiery hot. |
| 4 | If you cannot find pure chili for this recipe, try regular chili. |
| 5 | Heat two tablespoons butter or margarine in a large skillet. |
| 6 | Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat. |
| 7 | Have the chicken breasts boned, skinned and cut into bite-sized cubes. |
| 8 | Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). |
| 9 | Remove from pan and set aside. |
| 10 | Add remaining butter to pan and saute onions over high heat until limp. |
| 11 | Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. |
| 12 | Vegetables will give off some juiciness as they cook. |
| 13 | serve over brown rice. |
| 14 | recipe by : jo anne merrill |
