Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

  • fresh cilantro
  • 4 dried New Mexican or guajillo chiles
  • 1 rotisserie-cooked chicken (2 pounds)
  • 1 15-ounce can pink beans in sauce (preferably Goya)
  • sour cream
  • ½ cup fresh cilantro
  • ¼ cup dry-roasted peanuts
  • + 7 more ingredients
    • 1 teaspoon ground cumin
    • 1 3/4-inch-thick slice of a medium white onion
    • ¼ teaspoon salt
    • 2 garlic cloves
    • 1 ¼ cups reduced-sodium chicken broth
    • 1 14- to 15-ounce can stewed tomatoes
    • 2 tablespoons olive oil

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes. Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occas...

View full recipe at Epicurious

Comments

Variations on Chicken Chili

  • Chicken Chili
    • 2 T olive oil
    • 1 c chopped leeks (white part only) or onion
    • 3 clove garlic, chopped
    • 2 t ground cumin
    • 1 t cumin seed
    • 1 lb ground turkey sausage
    • +8 other ingredients
  • Chicken Chili
    • 2 (15-ounce) cans no-salt-added kidney beans, drained
    • 2 teaspoons ground cumin
    • 1 1/2 cups chopped green pepper
    • 2 tablespoons chili powder
    • +12 other ingredients


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