GREEN CHICKEN CHILI
By Published: August 16, 2011
Ingredients
- 1 whole chicken about 3 1/2 pounds
- 1 large onion peeled
- 3 cloves garlic peeled
- 1/4 bunch fresh thyme
- 1 bay leaf
- 1 pound white beans
- 1 cup masa harina
- 1 bottle your favorite beer
- 4 poblano chilis
- 4 dried ancho chilis toasted and ground
- 2 chipotles in adobo
- extra-virgin olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 cups tomatillos small dice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- salt
- 1/2 bunch leaves fresh cilantro chopped
Instructions
- In a large stock pot, cover the chicken, onion, garlic, bay leaf, and thyme with water and gently simmer for one hour, skimming off excess fat and impurities as needed. Remove the chicken and allow it to cool. Strain the liquid into a bowl and reserve.
- In a pot, simmer the white beans in the chicken stock until tender and set aside.
- In another pot, sauté the onion, chopped garlic, and diced poblano in oil until tender. Dust with cumin, coriander, oregano, chopped chipotle, and ancho chili and simmer for about one minute.
- Keeping the heat on medium-low, add the masa harina and stir to create a roux. Cook gently for one minute.
- Slowly stir in the beer to create a thick paste.
- Add in the chicken cooking liquid until the mixture is loose and smooth.
- Add the tomatillos and cook for fifteen minutes to allow to thicken.
- While the tomatillos are cooking, remove the skin from the chicken and discard. Shred the meat and add to the chili.
- Add the cooked white beans.
- Season with salt and pepper. Add lime if desired.
- Serve with rice and chopped cilantro.
- Course: Soup
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