I posted this recipe about this time last year and then made it again the other night, topping the chili with lots of fresh pico, avocado, a touch of fat-free Greek yogurt, shredded cheddar cheese and cilantro.
Chicken chili is the perfect combo of healthy, fresh ingredients that are comforting and warm….good and good for you!
Serve with crusty French bread and an icy cold beer.
2 large chicken breasts, skinned and de-bonned
3 bay leaves
2 tablespoons grapeseed or olive oil
1 red pepper, 1 yellow pepper and 1 orange pepper (or whatever color you like, just not green), stem and seeds removed and chopped
2 zucchini squash, chopped
6 tomatillos, shucked and chopped
2 poblano peppers, roasted then chopped after removing the seeds and stems1 jalapeno pepper, roasted then chopped after removing the seeds and stems
1 large white or purple onion, chopped
3 cloves garlic, chopped
1 28 ounce can of crushed tomatoes, I used San Marzano, but whatever you like
1 14.5 ounce can of diced tomatoes, again whatever you like
1 1/2 tablespoons salt
1 tablespoon cumin
2 tablespoons pepper
1 1/2 tablespoons chili powder
1 teaspoon Garam Masala
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 cup white wine
Juice of 1 lime
2 tablespoons fresh basil, chopped
1/2 cup fresh cilantro, chopped
1 can black beans or kidney beans, drained and rinsed (optional)
For garnish – sliced avocado, grated cheddar or jalapeno cheddar cheese, chopped cilantro, lime wedges, chopped fresh tomatoes, chopped scallions, crumbled bacon, sour cream or Greek yogurt
Fill a large pot with water and bring to a boil. Season with chicken with 1 tablespoon each salt and pepper. Add the chicken to the boiling water with the bay leaves and rosemary and cook until cooked through, about 45 minutes. While you are waiting for the water to boil add the poblano and jalapeno pepper to a pre-heated 400 degree oven and roast, turning a few times until the peppers become slightly charred. When they are roasted remove from the oven, let cool then remove the stems and seeds and roughly chop. Meanwhile add the oil to a large soup pot or Dutch oven over medium heat. Add the onions, tomatillos, colored peppers, zucchini to the pot and saute, turning several times until softened. Add the garlic and roasted peppers, cook for 2 minutes, then add all the spices, 1 tablespoon each salt and pepper and cook for 6-10 minutes. If you don’t have enough liquid add some of the wine. You want to get good color on the veggies, so don’t steam them let them cook through.
Add the tomatoes and the rest of the wine with the cilantro and basil. Bring to a boil then simmer. When the chicken is done cooking remove from the water and let cool, then shred and add to the Dutch oven with the lime juice. Continue to simmer until ready to serve, at least half an hour or more. The longer you let it simmer the more the flavors will develop. Add the beans, if you would like about 10 minutes prior to serving so they can warm through. Adjust any final seasoning and serve with crusty bread and the accoutrements.