Sunday, March 7, 2010
Chicken Chili Verde
I was thinking of making a chicken chili and pondered aloud on Facebook whether I should go the "white" chili route with salsa verde and cannellini or go Southwestern style with tomatoes, corn, and black beans.
The verdict? White, unanimously.
I had never made a chicken chili before. My beef chili is very much appreciated in these here parts, so I wasn't sure if the family would touch a chicken chili.
But the aromas of chiles, onion, and garlic won them over. My husband walked into the kitchen and said, "That smells good. What are you making?" And my daughter Christina came by and said "Oh, what's that? I'm hungry."
The chili was a big hit, even for this beef-loving family.
1) If you follow this blog, you know I love Trader Joe's for their economical and natural products. I used their salsa verde in this recipe. Herdez is another good brand.
2) There are several ways you can roast a poblano pepper. We used a kitchen blow torch, which we have to make creme brulee, but you can blacken the skin of the poblano pepper either under the broiler, turning when appropriate to get all sides, or above the open flame on a gas stovetop. When the pepper is fully blackened, place in a paper lunch bag, a plastic freezer bag, or in plastic wrap. Enclosed, the heat from the pepper will cause steam and helps the skin separate from the pepper. When cool, rub off the blackened skin and proceed with the recipe.
3) This chili can be as mild or as spicy as you like. To obtain a medium level of heat, take out the seeds and the inner ribs of the poblano pepper and the jalapeno. For a milder chili, use green pepper instead and leave out the poblano and jalapeno. For a hotter chili, include the seeds and add more chili if you like.
4) Instead of ground chicken meat, you can use ground turkey or cubed chicken or turkey breast or thigh. You can also use leftover cooked chicken or turkey. Or you can use cubed pork, although you would cook the chili longer, until the pork is tender. If you're vegetarian, you can use soy crumbles or TVP.
Chicken Chili Verde
2 tbs. olive oil or Olivio Butter Spread
1 medium onion, diced
2-3 garlic cloves, minced
1 poblano pepper, roasted, peeled, seeded, and diced (see Cook’s Tips) or green pepper, diced
1 jalapeno, seeds and inside ribs removed (see Cook’s Tips), diced
1 lb. ground chicken
2 tsp. chili powder
½ tsp. cumin
¼ tsp. oregano
½ tsp. salt
1 11 oz. jar of salsa verde (like Trader Joe’s)
1 15.5 oz can cannellini beans, drained
1 15.5 oz Chicken broth
Your choice of garnishes: sour cream, chopped fresh cilantro, shredded cheese (manchego, cheddar, Monterey Jack, cotija cheese, etc.)
Heat dutch oven over medium heat. When hot, add 2 tbs. Olivio and melt. Add diced onions, garlic, poblano or green pepper, and jalapeno pepper. Cook for 7-10 minutes or until onions are translucent.
Add ground chicken, chili powder, cumin, oregano, and salt. Saute chicken, breaking up into small pieces.
When chicken is cooked, add jar of salsa verde, can of chicken broth, and can of cannellini beans. Simmer uncovered for 20 minutes or until the sauce is the consistency that you prefer.
Serve with fresh chopped cilantro, sour cream, cheese, or anything that you like.