Mexican Chicken Chili | The Single Gourmand

Ingredients

• 1 lb split chicken breast skin on, bone in
• 1 1 Tablespoon olive oil
• 4 cups 4 cups water or reduced sodium chicken broth
• 1 tbsp tomato paste
• 1 potato, peeled & chopped
• 1 small white onion, diced
• 1 cup frozen yellow corn
• ½ carrot, sliced
• 1 celery stalk, diced
• 15.50 oz can diced tomatoes
• 15.50 oz can black beans
• ¼ cup diced pimentos
• 1 jalapeno, seeded and diced
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• 1 ½ tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp oregano
• salt and pepper to taste
• sour cream and chopped fresh cilantro to garnish