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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A healthier alternative to chile. Really good. Ingredients:
3 lbs chicken breast halves |
1 teaspoon canola oil |
3 poblano chiles |
3 anaheim chilies |
3 medium jalapeno chiles |
2 medium onions |
6 medium garlic cloves, minced |
2 tablespoons ground cumin |
1 tablespoon ground coriander |
2 (15 ounce) cans cannellini beans, drained and rinsed |
2 cups chicken broth |
3 tablespoons fresh lime juice (from 2 to 3 limes) |
1/4 cup fresh cilantro, minced |
4 scallions, sliced thin |
salt and pepper |
Directions:
1. Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate.
2. Remove seeds and membranes of chiles and peppers. Dice onion, chiles and peppers. *A food processor can speed up this step.
3. Add all of the chiles, the onions, garlic, cumin, corriander, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes.
4. Food process half of the chile and onion mixture along with 1 can of cannellini beans.
5. Return all of the chile, onion and bean mixture to the pot.
6. Stir in the chicken, and remaining can of beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, abut 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.
7. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. Stir the shredded chicken, lime juice, cilantro and scallions into the chili. Season with salt and pepper to taste.
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