Chicken Green Chili

Total Time:
2 hr 25 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 40 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions

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.

Smoky Chile Cornbread:

4 strips bacon, chopped

2 cups cornmeal, white or yellow

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

4 eggs

2 cups milk

1 canned chipotle chile, drained, stemmed, seeded and minced

2 tablespoons finely chopped fresh chives, optional

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.

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Prep Time: none

Ease of preparation: easy


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4.2 45
Very good. I also used a rotisserie chicken and chicken stock, but quick tip if there are juices in the container that the chicken was in throw that in the pot too! I also added quinoa and corn to bulk up the chili, but I think next time I will just add some sort of white beans, the quinoa soaked up ALL the stock the next day. I will be taking this recipe for a chili cook-off at work. Wish me luck! = item not reviewed by moderator and published
I thought this turned out really good. I followed the suggestions and bought a rotisserie chicken to speed up the process. I don't think I used enough chicken stock because mine was pretty thick....but delicious none-the-less!! item not reviewed by moderator and published
I made this last month and thought it was really great. Nice and hearty and had a wonderful flavor. I used store bought chicken stock to cut time but just used his recipe for homemade chicken stock this morning to make a different soup and it turned out great. The tortilla crumbles thicken the soup and add a lot of flavor that flour just wouldn't. You could pulse the soup through a blender if you wanted the poblanos minced but I thought it was great as is. I will definitely make this green chili again! item not reviewed by moderator and published
Love this chili. Made it easy by using a store bought rotissere chicken and chiken broth. Also used the chili as a sauce for making lasagna. Just make it like normal lasagna but use cheddarjack cheese and I roast pablanos and layer them in the middle. Try it you'll love it item not reviewed by moderator and published
So I added the white beans and corn like a previous poster. Also added a red pepper, a jalape?o for some kick. Dumped some salt and lotsa pepper in, and a couple tablespoons of flour to thicken it up. Turned into more of a white chili with my add ons, but very good none the less!! Will be making again!! item not reviewed by moderator and published
took so long to prepare this meal and was so dissapointing. The tortilla chip crumbles is the worst idea. item not reviewed by moderator and published
This is well worth any effort it may take - nice and warm on a cold night - Tyler really hit the mark on this one. item not reviewed by moderator and published
This chili is awesome! In fact, I won a chili cook-off at work with this recipe..... item not reviewed by moderator and published
The chicken green chili was EXCELLENT! It was not too complicated to prepare and everyone that ate it loved it! The cornbread recipe that was with it wasn't good at all but the chicken green chili was wonderful. It is definately worth making! item not reviewed by moderator and published
Very easy to make. A hit with the whole family! item not reviewed by moderator and published

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