Chicken Chili

by Lisa
Print Email

1 poblano pepper
1 red bell pepper
1 cubanelle pepper
2 jalapeño peppers
olive oil
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
fine sea salt
freshly ground black pepper
1 medium Spanish onion, chopped
3 garlic cloves, finely chopped
3 tablespoons ancho chile powder
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 15-ounce can fire-roasted diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried epazote
2 cups cooked beans, such as cannellini, kidney, or pinto
2 cups chicken stock

for toppings:
tortilla chips
shredded Monterrey Jack cheese
sour cream
2 Haas avocados, cubed
cilantro sprigs
lime wedges

Preheat the broiler with the rack in the uppermost position. Place peppers on a rimmed baking sheet. Broil peppers for 3 to 5 minutes per side until black and blistered. Alternatively, blacken peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap for a few minutes to allow steam to loosen skins. Remove skins by rubbing peppers with paper towels. Remove stem and seeds. Wear gloves when handling jalapeño. Chop peppers.

Warm a large heavy bottomed pot or Dutch oven over medium heat. Add about 2 tablespoons of oil. Sear chicken in batches until brown all over. Season with salt and pepper. Remove chicken to a bowl.

Refresh the pot with a little oil. Add onion and garlic; sauté until soft and translucent, about 3 minutes. Add chile powder, paprika, coriander, and cumin; toast for 1 minute. Add flour and stir to coat all the ingredients. Add tomatoes with their juices and oregano and epazote. Let reduce slightly, about 5 minutes. Add the chopped peppers, reserved chicken, beans, and stock and bring to a boil. Reduce to a simmer. Cook until the chicken is cooked through and the chili has thickened, about 25 to 30 minutes. Check seasoning. Serve with toppings.

Yield: 4 to 6 servings.


- Courtesy of Joseph Erdos


restaurant news

Church and State
Los Angeles
by Jo Stougaard

churchstateescargots.jpgChef Walter Manzke’s smile is infectious. Wait, maybe I shouldn’t say “infectious” since we’re in the middle of the H1N1 Flu scare (I refuse to call it the OTHER name because I love my bacon).


Les Hamburgers in the City of Light and Strikes and Floods
by Alison Grambs

IMG 0908It was hard not to take it personally.

The moment my mother and I stumbled off the plane onto Parisian soil this past June, the city was getting away from itself in a most unusual way.


Meat at The Butcher Shop - Boston
by Kitty Kaufman

butcher 3The Butcher Shop is a South End mecca for meat. It's part of Barbara Lynch's restaurant group that takes in B&G Oysters which is right across the street. This is a wine bar and a full-service...

New York
by Hope Stranger

kampucheadiningroom.jpgAlex and I have been dating for almost four months now.  We have shared several meals and conversations together beyond Casa Mono.  As our relationship has settled into a ‘monogamous’ place, we...