Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 2 teaspoons sea salt, plus more to taste
  • 4 cups shredded cooked chicken
  • 1 teaspoon dried fennel
  • ½ to 1 teaspoon dried marjoram or dried oregano
  • Garnishes: avocado slices, lime wedges
  • 2 teaspoons ground cumin
  • + 11 more ingredients
    • ¼ cup chopped fresh cilantro leaves
    • 2 bay leaves
    • 1 tablespoon chili powder
    • 1 large yellow onion, chopped
    • 1 (14 1/2-ounce) can diced tomatoes
    • 2 poblano chiles
    • 1 (10-ounce) bottle apple juice, preferably unfiltered
    • 2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
    • 4 garlic cloves, minced
    • 2 (14-ounce) cans chicken broth
    • ½ teaspoon freshly ground pepper, plus more to taste

1. Preheat oven to 500°. 2. Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop pepp...

View full recipe at My Recipes

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