Green Chile Chicken Chili
6 people
00h 30
08h 40
Slow simmered, ButcherBox.ca RWA, air-chilled chicken thighs are the secret to this chili that has a sweet and spicy flavour thanks to the homemade green chile sauce - with a combination of tomatillos, jalapenos and green chile peppers. A fresh tasting alternative to traditional chilis !
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Ingredients and Method
Ingredients
- 2 lb (2 packs) ButcherBox.ca air chilled RWA boneless, skinless chicken thighs
- as needed cooking spray
- 2 tsp Kosher salt
- 1 tbsp honey
- 2 tbsp white vinegar
- 1 can (4 oz) chopped green chiles
- 1 tbsp sunflower, grapeseed or other oil of your choice (not olive oil)
- 1/2 jalapeno pepper, seeded
- 1 lb fresh tomatillos, husks removed, halved
- 1 tsp salt
- 1 bunch fresh cilantro, stems removed
- 2 tbsp ground black pepper, divided
- 2 tbsp chili powder, divided
- 2 tbsp ground cumin, divided
- 2 cloves garlic, peeled (more if you like garlic)
- 1 medium onion, quartered
- 4 cups water
- 1 cup great Northern beans, rinsed and drained
Method
- Remove stems from cilantro and tie together with one of the stems; save leaves for sauce.
- Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
- Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid.
- Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos and jalapeno cut side down onto the prepared baking sheet. Drizzle with oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
- 8. Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, 1 tbsp cumin, 1 tbsp chili powder, honey, 1 tbsp pepper, and Kosher salt to a food processor or blender. Blend sauce until well combined.
- Pour tomatillo sauce into a large pot (or back into slow cooker) and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat or on low heat in slow cooker until heated through - approximately 15 - 20 minutes. Serve - garnish as desired with avocado, sour cream, tortilla strips, corn, etc.
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