Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

  • 1 (14 1/2-ounce) can diced tomatoes
  • ¼ cup chopped fresh cilantro leaves
  • 2 poblano chiles
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 1 (10-ounce) bottle apple juice, preferably unfiltered
  • 2 teaspoons ground cumin
  • Garnishes: avocado slices, lime wedges
  • + 11 more ingredients
    • 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 large yellow onion, chopped
    • 1 tablespoon chili powder

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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