Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

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

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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