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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal. Ingredients:
1 1/4 cups reduced-sodium chicken broth (10 fluid ounces) |
1 (14- to 15-ounce) can stewed tomatoes |
4 dried new mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces |
1 (3/4-inch-thick) crosswise slice of a medium white onion |
2 garlic cloves, peeled |
1/2 cup coarsely chopped fresh cilantro |
1/4 cup dry-roasted peanuts |
1 teaspoon ground cumin |
1/4 teaspoon salt, or to taste |
2 tablespoons olive oil |
1 rotisserie-cooked chicken (2 pounds) |
1 (15-ounce) can pink beans in sauce (preferably goya) |
garnish: chopped fresh cilantro; sour cream |
Directions:
1. Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
2. Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
3. Meanwhile, coarsely shred chicken, discarding skin and bones.
4. Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
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