This delicious Green Chicken Chili comes together quickly making it a perfect weekend night dinner.
With everything going on in the world today, keeping it simple seems like a good idea. Getting dinner on the table quickly is no exception.
To help with this process I would like to introduce Yasmin Fahr, author of KEEPING IT SIMPLE – Easy Weeknight One-Pot Recipes. This cookbook features more than 60 quick, delicious, and inventive one-pot recipes.
Yasmin’s goal is to empower you to feel confident in the kitchen, enjoy the cooking process, and make a delicious meal all without leaving a kitchen full of dirty dishes. Every single one of her recipes can be made in one pot or pan and don’t require much skill – a perfect combination.
Her vibrant Green Chicken Chili is a wonderful example of a delicious quick weeknight dish.
Today’s Recipe: Green Chicken Chili
The hardest part of this recipe is chopping.
As always, I can’t say enough about fresh ingredients – they make such a difference in flavor. And honestly, so do these great knives from Cangshan Cutlery – a sharp knife makes a clean cut that releases more flavor.
Here I’m cutting up Tomatillos – sometimes called husk tomatoes – which look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They have a slightly more acidic and less sweet flavor than any typical tomato, ripe or unripe. Overall, the flavor is more vegetal and bright, and the interior texture is more dense than a tomato. If you can’t find fresh tomatillos, you can purchase them in a can.
Once you have chopped all of your ingredients, put them in a Dutch oven with the stock and the chicken and cook for 15+ minutes.
Stir, season, then prepare to wow your guests with the result! All this comforting green goodness happens in around 30 minutes.
30-Minute Green Chicken Chili
- 2 Tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 jalapeño peppers 1 seeded and diced, 1 sliced for serving
- 2 poblano or green bell peppers seeded and diced
- 6 tomatillos husked and chopped
- salt and pepper
- 2 garlic cloves minced
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 1 lb. (450g) skinless, boneless chicken thighs
- 2 cups (500ml) low-salt chicken broth
- 4 oz. (125g) tin mild or hot chopped green chillies, preferably Hatch
- 2 limes juice of 1, 1 sliced into wedges for serving
- 1/2 cup (15g) fresh cilantro, fine stems and leaves roughly chopped
- 1 Hass avocado halved, destined, peeled and sliced for serving (optional)
- 1 15.5 oz can Cannellini beans drained & mashed (optional)
Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.
Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Add mashed white beans if using. Cook until the chicken is cooked through, about 15 minutes or so. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasonings as needed. Ladle into bowls and top with coriander, avocado and sliced jalapeño. Serve with lime wedges.
Mushrooms and Ricotta Toast
Any mixture of mushroom can be used in this simple, but delicious appetizer. Dress it up with a fried egg to make a meal.
* Baked Feta * Curried Vegan Quinoa with Broccoli and Lemon-Tahini Dressing * Lemony Orzo with Prawns, Asparagus and Feta * Lemon-Saffron Chicken Kabobs
If you love food, want to feel good, find yourself short on time and don’t like a lot of dirty dishes, Keeping It Simple is for you.
…and then, she paused for thought.