Spicy Green Chicken Chili
This is one of those awesome recipes that's easy to freeze and basically a full meal, in itself. This recipe makes 4 BIG bowls!
If I had a Crockpot, or knew how to use one, I suspect this is the kind of recipe that would be a prime candidate for that method of slow cook. I don't have one and have never used one, so ... I don't know. Hopefully someone will try it and post the changes in the comments section!
This is a spicy, tangy, chicken chili, with big chunks of shredded chicken. I usually throw all the stuff into a pot and let it gurgle and simmer away for about 60 minutes. Then, I chill it, package it and freeze most of it, for another day, when I'm feeling lazy. I always garnish with some grated cheese, sour cream and salsa. Yum!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 4 Servings
- 1 tbsp olive oil
- 1 small onion peeled and diced
- 2 each garlic clove minced
- 1 1/2 lb whole boneless/skinless chicken breasts (or equivalent thigh meat)
- 2 each poblano chillies seeds removed and diced
- 2 each jalepeno chillies seeds removed and diced
- 1 lb tomatillos leafy wrapper removed, washed and diced
- 2 each fresh limes
- 2 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1/2 tsp guar gum (optional)
- 1/2 tsp xanthan gum (optional)
- 1 bunch cilantro washed and chopped
- salt and pepper to taste
Place a medium soup pot on the stove, over medium heat.
Add the olive oil.
Add the onions and garlic to the pot. Season with a small amount of salt and pepper. Sweat veggies, until translucent.
Lay chicken on top of onions, in the pot. Season with a little salt and pepper.
Cover chicken with poblanos, jalepenos and tomatillos. Season with a little salt and pepper.
Use a zester or the fine side of a cheese grater to zest the outside of the 2 limes (just remove the green part, not the white part). Place the grated lime skin (zest) into the pot. Juice the limes, removing the seeds, and add the juice to the pot.
Cover the pot, lower the heat to "simmer" and allow the contents of the pot mingle, settle and simmer away for 30 minutes.
While this mixture simmers, in a small dry bowl, mix together the cumin, coriander, guar and xanthan gums. Add a small amount of salt and pepper. Blend all ingredients evenly (if you use the guar and xanthan gums, these will thicken the chili and give it a "heartier" feel. Mixing them into the spices will help them more evenly distribute in the chili, without causing any clumping).
When the 30 minutes have passed, remove the lid and stir all the contents of the pot, making sure to turn the breasts over. Evenly dust the top of the pot with the spice blend, then mix it into the chili mixture.
Place the lid back onto the pot and allow to simmer for a further 30 minutes, checking the pot from time to time, to make sure it doesn't burn. If the mixture becomes too thick, you can add a little water or chicken stock to adjust the consistency.
After 60 total minutes, use two forks to break the chicken breasts into large chunks, within the pot.
Stir in the chopped cilantro and make any final seasoning adjustments you may see fit.
Serving: 4g | Calories: 398.0675kcal | Carbohydrates: 16.265g | Protein: 38.1975g | Fat: 20.415g | Fiber: 5.5475g