Chicken Chili - cooking recipe

Ingredients

1 whole chicken, or 3 chicken breasts
chicken broth
1 Tbsp. cooking oil
1 large yellow onion, chopped
2 Tbsp. garlic, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. curry powder
1 tsp. dried oregano
1/8 tsp. ground allspice
hot red pepper flakes to taste (optional)
1 1/2 c. chunked fresh mushrooms
2 red and green sweet peppers, cut in 1/2 to 1-inch sq.
1 (28 oz.) can tomatoes, cut up with juice
1 (15 oz.) can kidney beans
1 Tbsp. fresh lemon juice
4 Tbsp. fresh parsley, chopped
freshly ground black pepper
salt to taste
hot cooked rice
nonfat plain yogurt
chopped chives or green onions

Preparation

Cover chicken with water (may add onion and celery to flavor broth) and cook 1 hour or until done, but not overdone.
Remove chicken from broth (reserve broth); cool slightly.
Discard skin and bones.
Cut or tear chicken into 1-inch pieces.
Heat oil in large, heavy pot.
Add onion and garlic.
Cook 3 minutes
over low heat.
Stir in chili powder, cumin, curry powder, oregano, allspice and pepper flakes.
Cook 3 to 5 minutes.
If mixture is too dry add 1/2 cup broth.
Add sweet peppers and mushrooms. Cook, covered, 8 minutes.
Add chicken, tomatoes, kidney beans, 2 cups broth, lemon juice, 2 tablespoons parsley and black pepper. Simmer, uncovered, over low heat for 1/2 hour, stirring occasionally.
Add salt to taste and remaining parsley.
More chicken broth can be added until you reach the desired consistency.
Serve in bowls with a large spoonful of white or brown rice.
Garnish with yogurt and chives or green onions, if desired.