Ranch-Style Chicken Chili from Rr |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I just saw this on the RR show and am dying to try it later this week. Figured if it looked this yummy to me then I may as well share it here. ;) Ingredients:
4 poblano peppers |
2 tablespoons evoo extra virgin olive oil |
2 lbs ground chicken breast |
salt and pepper |
1 large onion, finely chopped |
4 garlic cloves, finely chopped |
2 tablespoons cumin, a couple of palmfuls |
1 tablespoon coriander, a palmful |
2 cups chicken stock |
1/4 cup dill, chopped |
1/4 cup chives or 1/4 cup scallion, finely chopped |
1/4 cup parsley, finely chopped |
hot sauce, to taste |
1 cup sour cream |
fancy tortilla chips, for dipping |
Directions:
1. Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.
2. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
3. Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.
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