Autumn Chicken Chili Verde

Chicken Chili Verde

AUTUMN CHICKEN CHILI VERDE

Chicken Chili Verde is a savory pot of goodness that doesn’t have to simmer or slow-cook all day to reach it’s flavorful perfection making it a good fit for just about any day on your calendar. That being said, you can do a long simmer or slow-cook if you’d like your kitchen to smell good all day and/or need dinner to be ready when you return from a busy day out. Be sure to have a little extra broth on hand if you go that route as the chili may thicken too much due to evaporation.

  • Makes 10-12 hearty-size bowls
  • Freezes well

 This is a personal recipe I recently threw together in our kitchen and you should be aware that I’m not really one to measure ingredients; however, I am quite certain I used more than the amounts noted for the spices. Families with preferences more towards a mild flavor are safe to go with the noted amounts as this is a large batch of chili and the flavors have to stretch pretty far.

Carrots are not traditionally found in chili, but I had some and thought they would add nutritional value. I was out of celery when I made this, but will throw some in for extra fiber in the future.

For an autumn twist, substitute the carrots for a couple cups of peeled and ‘finely’ chopped pumpkin, butternut or acorn squash, parsnips, or rutabaga. Skip the turnips though. As much as I love them, they’re too pungent for this chili.

Ingredients:

  • Olive oil, cover bottom of pan
  • 5-6 Chicken breasts, boneless, skinless, diced
  • 2 cloves garlic, finely chopped
  • 2 Vidalia onions, finely chopped
  • 3-4 carrots, finely chopped
  • 4 tsp cumin, more to taste
  • 2 tsp chili pepper, more to taste
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 6 TB flour
  • 2 cans (14.5 oz) chicken broth
  • 1 can (14.5 oz) diced tomatoes with juice
  • 2 cans 4 oz. chopped green chiles, drained
  • 2 cans (15.8 oz) Great White, Northern, or Canneloni beans, drained and rinsed

 Toppings:

  • Shredded Cheddar or Monterey Jack cheese
  • Sour cream
  • Salsa
  • Fresh cilantro leaves

*Toppings are optional, but I highly recommend them as they enhance the flavor and texture of the chili.

On the Side:

Serve with warm flour tortillas, heating a couple per person.

At our home, we use the stovetop method and place them directly into a tortilla warmer. Tortilla warmers are wonderful to have, but if you do not own one another type of covered dish will be fine.

 Directions:

  1. In large pot, add enough olive oil to cover coat bottom of pan.
  2. Add diced chicken, garlic, onions, carrots, and spices. Cook over medium heat for several minutes until chicken is almost cooked through.
  3. If there is sufficient juice from chicken, add flour a couple tablespoons at a time mixing in with each addition. If there is not much juice from cooking chicken, add some broth.
  4. Keep stirring over medium heat until sauce begins to thicken.
  5. Once fairly thickened, add remaining broth, diced tomatoes with juice, and green chilies mixing with each addition. Once bubbly again, turn down to simmer for 15-20 minutes until flavors begin to develop.
  6. Taste to see if additional spices are needed. Add drained/rinsed canned beans and gently mix in and let simmer until heated through, approximately 5-10 minutes.
  7. Place a folded paper towel into your tortilla holder before you add the first one, so they do not stick to the bottom of the warmer.
  8. Warm tortillas one at a time placing them in tortilla warmer with lid as you go.
  9. Scoop into serving bowls and top as desired with shredded cheese, sour cream, salsa, and/or fresh cilantro leaves.
  10. Tortillas cool quickly, so place filled tortilla warmer on table and pass as people need more.

Food for Thought

“Al hambre de siete días, no hay pan duro.”

To a week’s hunger, there is no such thing as hard bread.

Menu Monday is a blog series dedicated to great food and menu planning.

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