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

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. Heat broiler and grill pan to high.
  2. 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.
  3. 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.
  4. 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.
  5. While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
  6. Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
  7. 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.
  8. Add the juice of 2 limes to the chili and stir.
  9. Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
  10. 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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