CHICKEN CHILI VERDE

It’s officially chili season! Sunday football, falling leaves and the delicious brisk air of fall make the perfect conditions for a big pot of homemade chili. And here’s just the one for you to consider.

This recipe for Chicken Chili Verde with white beans is infused with fresh poblano peppers, cilantro, coriander and lime giving it a delicious mild heat and brightness. Braise the chicken thighs whole in the flavorful cooking liquid, then simply pull apart with two forks before adding the white beans. Although the cooking time on the stove is about 45- 50 minutes, the actual hands-on time is relatively short. And in the end, you’ll have a healthy, delicious, one-pot meal, made from scratch, perfect for Sunday dinner. . . and lunches thereafter. While the chili is simmering, why not make a batch of skillet corn bread or cornbread muffins to go with the meal?

Feel free to make this recipe in a slow-cooker, or double for large groups.

We’re back home after taking a couple of weeks off, exploring Boston and the coast of Maine. The fall color was absolutely astounding and we were incredibly lucky with the weather – blue skies and sunshine – perfect for kayaking  and exploring Acadia National Park. So beautiful!  I fell in love with the area. But home is nice too and it feels good to hunker down and get cozy.

Brian lit a fire in the fireplace and is bundled in a blanket watching the game while I putz around the kitchen making this chili and cornbread.  All feels well in the world. I savor these simple moments, grateful when they come, knowing how quickly the tides can change.

This dish is perfect for fall:

cozy
comforting
a little spicy and mildly tangy
full of protein, fiber & antioxidants
a one-pot meal, with 20 minutes of hands-on time
healthy and packable
satisfying and full of flavor!

Give it a whirl and see what you think. I personally love the flavors. For even more flavor you can always toast whole cumin and coriander seeds and blacken the poblanos over a gas flame, removing the skin. But for ease and time, the recipe is simplified. Feel free to experiment.

If you try this recipe, let me know! I love seeing your comments, ratings, and your photos tagged #feastingathome on Instagram.

Happy week, friends!

CHICKEN CHILI VERDE

A flavorful recipe for Chicken Chili Verde, using white beans, fresh poblano peppers, cilantro, coriander and lime.

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 mins
• Yield: 4-6
• Category: Main
• Cuisine: Mexican

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 6 garlic cloves, rough chopped
• 2 poblano peppers, finely diced (or sub 2 x 4 ounce cans green chilies – please see notes)
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon chili powder
• 4 cups water
• 1 tablespoon soy sauce or GF Bragg’s liquid amino acids
• 1 tablespoon apple cider vinegar
• 1 ½ teaspoons kosher salt, more to taste
• 1 tablespoon dried Mexican oregano ( or regular)
• 1 ½ lbs chicken thigh – boneless, skinless
• ——–
• 3 cups white beans, cooked. ( 2- 3 cans drained –or 1 ½ cups dry, soaked and cooked)
• 1 bunch cilantro, chopped, divided
• 2 limes
• —–
• Garnishes: cilantro, sour cream, lime, avocado

Instructions

1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat.
2. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
3. Add cumin coriander and chili powder and lightly toast, about 1 minute.
4. Add water, scrapping up the brown bits. Turn heat to high.
5. Add soy sauce, vinegar, oregano and salt.
6. Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
7. Once the chicken is tender, shred into smaller pieces with two forks.
8. Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
9. Stir in half the cilantro and serve.
10. Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
11. NOTES: If using canned green chilies, add when you add the chicken, no need to sauté. Fire roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
12. If making in a slow cooker, sauté the onions garlic and peppers first before putting in the slow cooker. Add the rest of the ingredients. You will have to shred the chicken just lightly, after its done.