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

An Evening at Trois Mec
Los Angeles
by Lisa Dinsmore

ludoBefore Trois Mec opened, being able to claim you attended one of Chef Ludo Lefebvre's infamous LudoBites pop-ups was sort of a badge of honor amongst Angelenos. An elusive and super cool...

Luke's Lobster Roll
New York
by Michael Tucker

ImageWinter on the Upper West Side of New York is a strange time and place to open a lobster shack. Where’s the beach, for example? Where’s the sun? The seagulls? It’s hard to conjure up seafood by the...

Eating My Way Through the Bay Area
San Francisco
by Melanie Chartoff

sanfran.jpg It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my...

Breakfast at Green City Market
by Sue Doeden

2011greencitymarketgrilledcheese-1024x682Located along the south end of Lincoln Park along Clark Avenue, Chicago’s Green City Market bustled with activity on Saturday morning. Young parents pulling wagons loaded with children eating an...