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Chicken Green Chili

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Chicken Green Chili

Chicken Green Chili

You can never have too many American recipes, so give Chicken Green Chili a try. One serving contains 566 calories, 14g of protein, and 29g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Super Bowl event. Head to the store and pick up garlic cloves, bay leaf, olive oil, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

1
Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water.
Ingredients you will need
Whole ChickenWhole Chicken
BrothBroth
LiverLiver
WaterWater
2
Put the chicken, onion, and giblets in a large stockpot.
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Whole ChickenWhole Chicken
OnionOnion
Equipment you will use
PotPot
3
Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Ingredients you will need
Whole ChickenWhole Chicken
GarlicGarlic
HerbsHerbs
WaterWater
4
Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
Ingredients you will need
Chicken BrothChicken Broth
VegetableVegetable
Bay LeavesBay Leaves
MeatMeat
ThymeThyme
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Cutting BoardCutting Board
Slotted SpoonSlotted Spoon
PotPot
5
Meanwhile, seed, core, and thinly slice the poblano peppers.
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Poblano PepperPoblano Pepper
6
Heat a 2-count of olive oil in a medium saucepan over medium heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
7
Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas.
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Ground CuminGround Cumin
VegetableVegetable
CorianderCoriander
TortillaTortilla
OreganoOregano
GarlicGarlic
OnionOnion
8
Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
Ingredients you will need
Shredded ChickenShredded Chicken
Chicken BrothChicken Broth
SeasoningSeasoning
CilantroCilantro
Chili PepperChili Pepper
SaltSalt
9
To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime.
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CilantroCilantro
CheeseCheese
Chili PepperChili Pepper
LimeLime
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BowlBowl
LadleLadle
10
Serve with the Smoky Chile Cornbread.
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CornbreadCornbread
Chili PepperChili Pepper
11
Preheat the oven to 350 degrees F.
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OvenOven
12
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
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Bacon BitsBacon Bits
BaconBacon
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
Frying PanFrying Pan
13
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
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Baking SodaBaking Soda
CornmealCornmeal
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
MilkMilk
SaltSalt
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WhiskWhisk
BowlBowl
14
Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives.
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Bacon BitsBacon Bits
ChivesChives
Chili PepperChili Pepper
MilkMilk
15
Pour the batter into the cast iron pan.
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Frying PanFrying Pan
16
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
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ToothpicksToothpicks
OvenOven

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bodegas Naveran Brut Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Bodegas Naveran Brut Cava
Bodegas Naveran Brut Cava
50% Xarel-lo, 30% Macabeo, and 20% Parellada aged for 18 months on the lees make this cava an incredible value. Delicate bubbles with a silky texture and a chalky minerality make this cava drink like NV Champagne.
DifficultyExpert
Ready In2 hrs, 25 m.
Servings8
Health Score20
CuisinesAmerican
Dish TypesLunchMain CourseMain DishDinner
OccasionsSuper Bowl
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