It’s definitely a chili kind of day here in the Pacific Northwest. The rain has moved in, clouds settled low and I feel like staying in my pajamas and hanging out on the sofa with a good book and a warm cup of tea.
That’s a lovely little dream of course because I’ve got a long list of things to accomplish today. One of those tasks is preparing a yummy pot of Chicken Chili Verde.
Deliciously wonderful and full of rich flavors, with aromatics, spices and moist and juicy chicken. I especially like chicken thigh meat in this recipe, however, you can use whatever you have on hand. If you are really in a pinch for time, pick up a roasted chicken at your local market and use the leg, thigh and breast meat for the chili.
This type of chili is typically found in the Southwest, using fresh or pickled jalapeno for a little extra heat, and cinnamon for a welcomed twist of flavors. Simply and quickly prepared, or slow cooked, it’s mouth-watering goodness that’ll warm the tummy and soothe the soul.
Keep dinner simple… Enjoy the flavors of life!
8 chicken thighs (or, use 2 cups diced roasted chicken, dark meat is best)
1/2 cup all-purpose flour
Salt and fresh cracked black pepper
High heat vegetable oil
1 large white onion, diced
6 cloves garlic, finely chopped
1 Poblano pepper, roasted, skinned, seeded and diced
2 12oz cans tomatillos, pureed in a blender
2 cups chicken broth
1 12oz beer
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (or more if you like it spicy, but remember, the poblano will give the chili some heat as well)
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon
1 1/2 cups frozen corn
Garnish with fresh chopped cilantro, shredded pepper jack cheese, sour cream and tortilla chips
(If using chicken thighs) Heat a few tablespoons of oil on medium high in a large pot. Season the chicken with salt and pepper and dust with flour.
When the oil is hot, brown the chicken thighs, in batches if necessary. When the chicken is done transfer to a plate. Turn the heat down to medium.
Drain all but a tablespoon or two of oil out of the pot and add the onion, sautéing just until wilted. Stir in the garlic and chopped poblano pepper letting it simmer for a minute or two. Next, add the pureed tomatillos, chicken broth and beer.
Bring to a lively simmer and then stir in the cumin, chili powder, paprika, oregano, cinnamon and corn.
Remove the skin from the chicken thighs and then add them back into the pot and reduce the heat to a simmer. If using roasted chicken, stir the 2 cups of roasted chicken into the chili.
Let the chili simmer for about 30 minutes, or until the chicken thighs are done. You can easily let this chili simmer for an hour or two, or put the chili in a slow cooker on low for about 6-8 hours.
Once the chicken thighs are done, remove them and pull out any bones. Chop up the chicken and place it back into the chili.
If you’d like your chili a little thicker, make a slurry with 1 tablespoon corn starch and 1 tablespoon water. Mix this into the chili and bring it to a boil for a minute or two. Thickening can also be achieved with masa flour if you happen to have it on hand.
To serve: Place a few tortilla chips in the bottom of a bowl and ladle the chili over the chips. Top with fresh cilantro, shredded cheese, sour cream. This is also yummy served over a scoop of white or brown rice.
Chicken Chili Verde can be prepared up to two days in advance and can be refrigerated for up to 5 days. It also freezes well up to 60 days.