CHICKEN GREEN CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- 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. Put the chicken, onion, and giblets in a large stockpot. 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.
- 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.
- Meanwhile, seed, core, and thinly slice the poblano peppers.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. 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. 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.
- To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
- Preheat the oven to 350 degrees F.
- 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.
- 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. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
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fazullah khan
[email protected]I've made this chili several times and it's always a hit. The chicken is always tender and the broth is flavorful. I like to add a can of black beans and corn to the chili, and it makes it even more hearty.
David Rob
[email protected]This chili was a bit bland for my taste. I added some extra chili powder and cumin, and it was much better. I also served it with tortilla chips and salsa, which helped to add some flavor.
Tahira Batool
[email protected]I'm not a big fan of spicy food, but this chili was surprisingly mild. The green chilis added a nice flavor without being too overpowering. I served it with cornbread and it was a great meal.
mohabat khan
[email protected]This recipe is a great way to use up leftover chicken. I made it with a rotisserie chicken and it was so easy. The chili was flavorful and had the perfect amount of heat. I will definitely be making this again.
Aloo Ghost
[email protected]I made this chili last night and it was delicious! I used boneless, skinless chicken breasts and they cooked perfectly in the slow cooker. The broth was flavorful and the green chilis gave it a nice kick. I served it with sour cream, avocado, and cil
Sonia Friday
[email protected]This chicken green chili is a winner! The flavors are amazing and it's so easy to make. The chicken is tender and the green chilis add the perfect amount of spice. I served it with rice and beans, and it was a hit with my family.