Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Lean, Green Chili Machine

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 5 min
Cook: 10 min
Total:: 30 min

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Ingredients

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Directions

Heat broiler and grill pan to high.

Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.

While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.

Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.

While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.

Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.

Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.

Add the juice of 2 limes to the chili and stir.

Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.

Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

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Comments & Reviews

recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
stephanie fair oaks, CA 11-04-2009
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Needed some adjustments-and not a 30 minute meal
Rated: 5 stars out of 5

The chili was bland, it needed something. So, I added the corn with the chipotle cream sauce into the chili. Excellent!!! ... This recipe was a lot of work. I don't think I'll make it again.Read more
recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Ann Mooresville, NC 10-06-2009
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Awesome!!!
Rated: 5 stars out of 5

The first time i made this I made it exactly like the recipe. Thought it was delicious! Absolutley loved the chipoltle... cream sauce. Even my youngest daughter ate it after she adjusted to the bright green color of the tomatillos. I tried this recipe once using a jar of salsa verde but thought that just wasnt very good. Today instead of grilling the chicken(one of the reasons some people said this recipe took a long time) I just added raw cubed chicken along with the onions to carmelize in the same pan. (Dont forget to roast the poblanos, today I only used two because my family doesnt like spicy) Then added the not quite pureed tomatillos to finish the meal and cooked until the texture was chili like. I added less broth and spooned it over hot tortilla chips for a great green nacho dish. A little cheese, a dollop of sour cream. MMMMMM Read more
recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
eva columbia, SC 09-29-2009
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Wonderful!
Rated: 5 stars out of 5

This chili recipe has become one of my family's go-to recipes! The first time that I made the chili I followed Rachel's... recipe exactly, and it turned out great, although it was a little time consuming. Now, I have adapted it so that I can have the chili ready to go in no time. Rather than grilling the chicken myself, I use shredded rotisserie chicken (a real time saver), and I use a large jar of salsa verde rather than making the tomatillo salsa at home. Just make sure that the salsa verde is actually tomatillo-based! Additionally, I add a can of corn to the soup, as well as one can of white beans for some extra protein, and since my family loves things spicy, I add (at least) one extra jalapeno to the pot. One thing that I definitely do not skip is the addition of the roasted poblanos - they really add a nice dimension of flavor to the finished product. Poblanos are generally mild peppers, so don't be afraid that they will make it too spicy, and they can be roasting while you assemble the rest of the soup, so they won't slow you down! I highly recommend this recipe - and don't be afraid to "tweak" it a little to suit your tastes!Read more
recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Diana Alsip, IL 02-09-2009
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Too Sour
Rated: 2 stars out of 5

The recipe came out too sour. I had to convert it to Pozole Verde and added some oregano, hominy, chicken stock, a bay leaf... and more chicken (boiled chicken legs). Good thing..., I managed to convert it to something else vs. throwing out completely.Read more
recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Jackie McKinney, TX 04-28-2008
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Yummo!
Rated: 5 stars out of 5

Simple and delicious. We skipped the corn and served the dish over cilantro rice. Really, really good. This is a keeper.
recipe Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Marti Casper, WY 04-19-2008
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Truly Refreshing
Rated: 5 stars out of 5

This is a lighter version of a green chili that is filled with refreshing tastes of the tropics! Truly enjoyed this recipe!