Comments on: Spicy Green Chicken Chili

By: Stevie

Stevie — Thu, 05 Feb 2015 17:31:06 +0000

I pinned this a few weeks ago and figure it’s a good day to make it! I haven’t been able to find guar gum but do have xanthem on hand. I also have arrow root powder. Would you combine these two thickeners? Use one over the other? Your suggestion would be appreciated!
—Reply posted by DJ on 2/5/2015
My honest opinion is, the thickeners are unnecessary. It’ll create a thinner chili and the “sauce” won’t cling as well to the bits of chicken, but … the taste will still be quite nice. Top it up with some cheese and sour cream and the missing viscosity will be an afterthought. That said, xanthan is far lower in carbs than arrowroot, but arrowroot gives a nicer consistency. I’d say … use both to drop the carbs of the thickening combo, but get a nicer consistency from the arrowroot. Use half as much xanthan and double the same amount of arrowroot. I hope this helps! 🙂

By: Kim Mc

Kim Mc — Mon, 12 Jan 2015 14:38:54 +0000

Hi DJ~ I am wondering how spicy this really comes out. I have a child 8 years old who likes food with flavor, but doesn't do hot. Could you give me a better idea? Thank you, Kim

---Reply posted by DJ on 1/12/2015
Kim, I really don't know. I don't consider it to be THAT spicy, however ... some jalepenos are hotter than others. The poblanos are not hot, at all. If you're worried about it, perhaps you could start it, but leave out the jalepenos. Then, split it into two halves and put 1 jalepeno in the half you plan to eat ... and let it gurgle along for a while, and then taste it. If it's not too spicy, just marry the two halves and enjoy. You'll know that next time ... you can add TWO jalepenos (and just hope you don't get two really spicy ones!) ... finally ... removing the seeds and ribs from the inside of the jalepeno will help get rid of some of the heat. Good luck!

By: Amanda

Amanda — Mon, 12 Jan 2015 12:09:17 +0000

I’ve never really believed the carb count when using only the juices out of limes and lemons. I mean it’s lot like we’re eating the entire lime or lemon. How Can that Carb Count be accurate?
—Reply posted by DJ on 1/12/2015
Hi Amanda, I actually just looked this up. You are correct in your belief. According to the standard conversions usually given, a lime will give 2 tbsp. of juice. This amounts to about 2 net carbs per lime. Interestingly, the USDA also offers an ingredient called a “lime yield” … which may or may not include the actual flesh on the inside of the lime. That number is given at 3 net carbs per lime. So … this suggests that the total for limes on my recipe should be 4 or 6, depending on the true definition of “lime yield”. Hopefully you find this to be GOOD news! 🙂

By: DJ Foodie

DJ Foodie — Mon, 15 Sep 2014 02:43:25 +0000

Stacey, you can really just skip the starch. It’s far from required. It’s just there for a little extra thickness. It doesn’t impact the taste, at all. That said … a small amount of corn starch will tighten it up … and I won’t tell anyone! 😉 Yes, tomatoes will work, as will something like a canned/jarred green salsa. Really any of these will work. Just make sure it cooks down, doesn’t scorch and tastes nice. Adjust seasoning with some salt and lime juice. Should be quite tasty! 🙂
—Reply posted by Sue on 6/18/2015
to thicken chilis, I usually use 1/2 can of white(navy or your choice)beans…I use a stick blender, put beans in separate bowl, with a scoop of the chili broth & pur?e…it adds a few extra carbs, but beans have plenty of fiber

By: Stacy

Stacy — Thu, 11 Sep 2014 03:09:35 +0000

Thanks for the recipe – looks terrific! My husband & I live on a boat in Grenada and are trying to convert the recipe to what we can find down here. Can we substitute the gums with cornstarch as a thickener? No tomatillos…also thinking of using regular tomatoes. No luck finding poblanos…can use local hot peppers, or cans of green chiles. If you’ve tried any of these substitutions, pls let us know.

By: DJ Foodie

DJ Foodie — Wed, 10 Sep 2014 19:44:55 +0000

Hi Diane, ultimately, they’re optional. I just find that the two work better together than each individually. They’re both thickeners, but both have slightly different behaviors. When combined, they tend to bring out the best qualities of the other and decrease the more negative aspects. That said … one will work, or … none at all! In this instance, I’m more a "none at all" kind of person, in that I’m fine with the natural texture and mouth-feel of this, but many folks really feel these kinds of stews need to be thick and … no other texture will do. The gums are for them. It’ll have great flavor and a nice thick mouthfeel, without taking on the slimy texture that too much xanthan can contribute. I hope this helps! 🙂

By: Diane

Diane — Wed, 10 Sep 2014 16:25:43 +0000

Question, what is the reason behind using BOTH gums? Could I use only one? Xanthan gum is what I have? Sounds wonderful and can’t wait to try!

By: DJ Foodie

DJ Foodie — Thu, 03 Jul 2014 03:14:28 +0000

Hi Eoghan, tomatoes will work, but they have a bit more water and a tarter quality to them. Ultimately, just let the water cook out and it should be fine. If you’d like to squeeze a bit extra lime juice into it, that should bring back some of the tart quality. Obviously, it won’t be green, but the taste will still be quite good! I hope this helps! 🙂

By: Eoghan

Eoghan — Thu, 03 Jul 2014 01:06:11 +0000

Hey DJ,

Love all your recipes but I’m struggling with tomatillos. Would regular tomatoes be a good substitute or what would you suggest?

By: DJ Foodie

DJ Foodie — Fri, 14 Mar 2014 21:58:22 +0000

Sandra Lee, that’s essentially the idea. Take green salsa and cook chicken in it. My recipe just shows the various ingredients that one might put into a green salsa, but picking a favorite and using that is definitely a way to go. I do it myself! I’m glad you enjoy it! 🙂