Chicken Green Chili

Name: Chicken Green Chili
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: American
Ingredients: 4 strips bacon, chopped; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 bay leaf; 1 canned chipotle chile, drained, stemmed, seeded and minced; 1 chicken, about 3 1/2 pounds; 1 leave from 1/2 bunch fresh cilantro, chopped; 4 eggs; 237 milliliters all-purpose flour; 2 Tbsps finely chopped fresh chives, optional; 1 leave Chopped fresh cilantro; 0 bunches fresh thyme; 3 cloves garlic, peeled; 4 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 8 servings Shredded Jack cheese; 8 servings Lime wedges; 473 milliliters milk; 8 servings Extra-virgin olive oil; 1 onion, chopped; 1 large onion, peeled; 1 teaspoon dried oregano; 4 poblano chiles; 2 teaspoons salt; 8 servings Salt; 2 Tbsps sugar; 237 milliliters finely ground tortilla chips (ground in a food processor); 473 milliliters cornmeal, white or yellow

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

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 Chicken

Broth

Liver

Water

Put the chicken, onion, and giblets in a large stockpot.

Ingredients you will need

Whole Chicken

Onion

Equipment you will use

Pot

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 Chicken

Garlic

Herbs

Water

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 Broth

Vegetable

Bay Leaves

Meat

Thyme

Equipment you will use

Cutting Board

Slotted Spoon

Pot

Meanwhile, seed, core, and thinly slice the poblano peppers.

Ingredients you will need

Poblano Pepper

Heat a 2-count of olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ground Cumin

Vegetable

Coriander

Tortilla

Oregano

Garlic

Onion

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 Chicken

Chicken Broth

Seasoning

Cilantro

Chili Pepper

Salt

To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime.

Ingredients you will need

Cilantro

Cheese

Chili Pepper

Lime

Equipment you will use

Bowl

Ladle

Serve with the Smoky Chile Cornbread.

Ingredients you will need

Cornbread

Chili Pepper

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Bacon Bits

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

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.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives.

Ingredients you will need

Bacon Bits

Chives

Chili Pepper

Milk

Pour the batter into the cast iron pan.

Equipment you will use

Frying Pan

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Equipment you will use

Toothpicks

Oven

Equipment

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.