Diced! Chili Cook-off: Teresa – Chicken Verde Chicken

Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Teresa at Healing Food…

As the weather begins to cool my thoughts immediately turn to soups, primarily chili. Chili is one of the easiest meals to toss together and the layers of flavor you find in chili are beyond compare to any other cool weather meal.

Pondering all the ways I could make chili, I began to think of some of the traditional and not so traditional chili ingredients I had heard of over the years. That is where the idea of a green chicken chili was born.

I absolutely love Salsa Verde from the tanginess of the tomatillos, to the bite of the peppers. I even love the beautiful green color. So the idea of using this in place of traditional tomatoes was easy for me to grasp onto.

The beer added a new level of flavor, while helping to tone down the bite of the salsa bit to make it more enjoyable for my family. We also topped our chili with plain yogurt, green onions, and cilantro for a little more heat control as well as richness in flavor.

The result is my new found chili (seriously I have made two batches in the last 5 days), and a big win with the family.

Chop 2 chicken breasts into bite size chunks. Heat 2 tbs. ghee/butter to a large skillet swirling to coat the bottom.   Add chicken and cook until mostly done (about 5 – 6 minutes).

Chop onions, garlic and jalapenos and add to the chicken. Cook until fragrant and edges of the onions begin to brown slightly.

Add in beer and cook 1-2 minutes. I am gluten free so used Green’s Gluten Free Tripel Blonde Ale. It offered a subtle sweetness that traditional beer doesn’t offer.

Add Salsa Verde, sea salt, cumin, and chili powder.  This will dampen the green color a bit, but the flavor is worth it.

Mix in beans and bring mixture to a boil and simmer for 10 minutes to fully combine flavors.

Serve topped with yogurt, green onions and cilantro and enjoy!

Just the recipe…

 

Chicken Verde Chili

2 boneless Chicken Breasts	2 tbs. ghee/butter
1 cup Pale Ale	1/2 tsp. sea salt
3 cloves of garlic	1 tsp. chili powder
1/2 cup onion	2 green onions
16 oz. Tomatilla Salsa	1/4 cup cilantro
1 tbs. cumin	1/4 cup plain yogurt
1 can Organic Garbanzo beans	2 jalapenos

• Chop 2 chicken breasts into bite size chunks. Heat 2 tbs. ghee/butter to a large skillet swirling to coat the bottom.   Add chicken and cook until mostly done (about 5 – 6 minutes).
• Chop onions, garlic and jalapenos and add to the chicken. Cook until fragrant and edges of the onions begin to brown slightly.
• Add in beer and cook 1-2 minutes. I am gluten free so used Green’s Gluten Free Tripel Blonde Ale. It offered a subtle sweetness that traditional beer doesn’t offer.
• Add Salsa Verde, sea salt, cumin, and chili powder.  This will dampen the green color a bit, but the flavor is worth it.
• Mix in beans and bring mixture to a boil and simmer for 10 minutes to fully combine flavors.
• Serve topped with yogurt, green onions and cilantro and enjoy!