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Recipes

Spicy Chicken Chili

Debbie Martell October 28, 2009

Cook Time: 45 minutes

Serves: 6

Calories: 410

Protein: 53g

Total Fat: 7g
Saturated Fat: 1.5g
Carbohydrates: 32g
Dietary Fiber: 9g

Ingredients

2 1/2 lb chicken
1 tbsp vegetable oil
3 medium jalapenos
3 poblano chiles
1 can Anaheim chile peppers
2 medium onions
6 cloves garlic
2 tbsp cumin
1 1/2 tsp coriander
2 cans cannellini beans (15-oz each)
3 cups low-sodium chicken broth
3 tbsp lime juice
1/2 cup cilantro leaves
4 scallions
1 tsp salt
pepper

Preparation

Dice and shred 2 1/2 pounds of chicken. Season chicken with salt and pepper to taste.
Heat 1 tablespoon of vegetable oil in large Dutch oven over medium-high heat until just smoking.
Add the chicken, and cook for 6-8 minutes (or until skin is brown).
Turn chicken and lightly brown on the other side for about 2 minutes.
Transfer chicken to a plate and set aside.
Remove and discard ribs and seeds from 2 jalapenos. Mince the flesh.
In food processor, process 1 1/2 poblano chiles, 1 can of Anaheim chile peppers, and 2 medium onions until you get a salsa-like consistency.
Pour off all but 1 tablespoon of fat from Dutch oven, and reduce heat to minimum.
Add minced 1 1/2 minced jalapenos, the chile-onion mixture, 6 cloves of garlic (diced), 2 tablespoons of cumin, 1 1/2 teaspoons of coriander, and 1/4 teaspoon of salt.
Cover and cook, stirring occasionally, until vegetables soften (about 10 minutes). Remove pot from heat.
Transfer 1 cup of cooked vegetable mixture to the empty food processor.
Add 1 cup beans and 1 cup broth. Process until smooth, about 20 seconds.
Add vegetable-bean mixture, remaining 2 cups broth and chicken to Dutch oven.
Bring it to a boil over medium-high heat.
Reduce heat to medium-low and simmer, covered.
Stir occasionally until chicken reaches appropriate internal temperature of 160 degrees (30-35 minutes).