If it's green, it's Irish? Right? Probably. Make Green Chile & Chicken Chili this St. Patrick's Day, or any day you want a yummy bowl of chili.
Green Chile & Chicken Chili is perfect for Sunday dinner with leftovers for a few lunches during the week, or set up a toppings bar and serve it at your next party or get together. This Green Chile & Chicken Chili is studded with my three favorite peppers – jalapeños, poblanos, and Hatch green chiles – and gets an extra color and flavor boost from a jar of tomatillo based green enchilada sauce. Yes, you could make your own green enchilada sauce, but you already have enough time tied up in this cook, so be kind to yourself and use a jarred sauce; I recommend Siete brand for its simple, quality ingredients and no added sugar. While this recipe takes some time to cook, it's relatively easy and most of the time is hands off, simmering on the stove.
Tip: this recipe calls for 1 rotisserie chicken, if you’re using a grocery store rotisserie chicken, you will use the whole chicken; if you’re using a rotisserie chicken from Costco, you will use about half the chicken.
Green Chile & Chicken Chili
Ingredients
For the Chili;
2 tablespoons avocado oil or extra virgin olive oil
1 large yellow onion (500g), diced small
2 poblano peppers (263g), diced small
2 jalapeños (100g), minced
4 cloves garlic (21g), minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 pound ground chicken
½ white wine
4 cups low-sodium chicken broth
15 oz jar green enchilada sauce (Siete brand)
2 – 4 oz cans Hatch mild green chiles
1 rotisserie chicken, white and dark meat shredded (about 1 – 1 1/4 pounds/454 – 567g shredded chicken)
½ cup water
15 oz can low-sodium cannellini beans, drained and rinsed
½ cup half-and-half (or ¼ cup heavy cream + ¼ cup whole milk)
1 1/2 teaspoons coarse kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Suggested toppings
Greek yogurt
Shredded Monterey jack or white cheddar cheese
Avocado slices
Tortilla chips/grain free tortilla chips
Diced red onion
Jalapeños, sliced
How to make Green Chile & Chicken Chili
Heat avocado oil in a Dutch oven or stock pot over medium high heat.
Add the onion and cook for 10 minutes until the onions soften, stirring frequently.
Add the poblanos and cook for 5 minutes, stirring frequently.
Add jalapeños and cook for 2-3 minutes, continuing to stir frequently.
Add garlic and cook for another 1 minute, stirring constantly to prevent garlic from burning.
Stir in the cumin and coriander, and cook 2-3 minutes until spices are heated through and well combined, stirring frequently.
Add ground chicken, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper and cook, breaking up into pieces with the back of a wooden spoon, until chicken is cooked through and starting to brown, about 10 minutes. Add white wine to deglaze the pot and cook until absorbed, 2-3 minutes, scraping up any browned bits from the pot.
Stir in the chicken broth, green enchilada sauce, Hatch green chiles, ½ teaspoon salt and ¼ teaspoon pepper. Mix in the shredded chicken. Bring to a boil and then reduce to a simmer, cook for 45 minutes uncovered.
Stir in ½ cup water and simmer for another 15 minutes. Add cannellini beans and half-and-half, and cook for another 30 minutes until the chili has thickened.
Serve the Green Chile & Chicken Chili with desired toppings.
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