Chicken Green Chili (Tyler Florence) Recipe

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Chicken Green Chili (Tyler Florence)
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Ingredients
19
Count
Nutrition
785
Calories
Total time
130
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Meanwhile, seed, core, and thinly slice the poblano peppers.
  4. 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.
  5. 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.
  6. Smoky Chile Cornbread:
  7. 4 strips bacon, chopped
  8. 2 cups cornmeal, white or yellow
  9. 1 cup all-purpose flour
  10. 2 tablespoons sugar
  11. 2 teaspoons baking powder
  12. 2 teaspoons baking soda
  13. 2 teaspoons salt
  14. 4 eggs
  15. 2 cups milk
  16. 1 canned chipotle chile, drained, stemmed, seeded and minced
  17. 2 tablespoons finely chopped fresh chives, optional
  18. Preheat the oven to 350 degrees F.
  19. 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.
  20. 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.
  21. Yield: 6 to 8 servings
  22. Prep Time: 10 minutes
  23. Cook Time: 35 minutes
  24. Inactive Prep Time: none
  25. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 784.91 Kcal (3286 kJ)
Calories from fat 439.89 Kcal
% Daily Value*
Total Fat 48.88g 75%
Cholesterol 238.09mg 79%
Sodium 308.63mg 13%
Potassium 672.26mg 14%
Total Carbs 31.82g 11%
Sugars 2.18g 9%
Dietary Fiber 3.04g 12%
Protein 51.12g 102%
Vitamin C 12.7mg 21%
Iron 3.5mg 19%
Calcium 93mg 9%
Amount Per 100 g
Calories 223.33 Kcal (935 kJ)
Calories from fat 125.16 Kcal
% Daily Value*
Total Fat 13.91g 75%
Cholesterol 67.74mg 79%
Sodium 87.81mg 13%
Potassium 191.28mg 14%
Total Carbs 9.05g 11%
Sugars 0.62g 9%
Dietary Fiber 0.86g 12%
Protein 14.55g 102%
Vitamin C 3.6mg 21%
Iron 1mg 19%
Calcium 26.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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