Southwestern Green Chili with Chicken
- 4 Tbs peanut oil
- 1 whole chicken (about 4 pounds), cut up
- 8 cups mineral or filtered water
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 green bell peppers, seeded and chopped
- 2 poblano chile peppers, seeded and chopped
- 2 drained pickled jalapeños, diced
- 2 Tbs chili powder
- 2 tsp ground cumin seeds
- 2 tsp ground coriander seeds
- 2 bay leaves
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 28-ounce can whole tomatoes, diced
- 1/2 cup uncooked quinoa
- 2 cups frozen lima beans, thawed
- 1 tsp minced fresh garlic
- 1/2 cup chopped fresh cilantro
- Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside.
- Heat the remaining 2 tablespoons of oil in the pot and add the onion, celery, bell peppers, poblano chile peppers, and jalapeños. Sweat for 4 minutes, until tender.
- Add the chili powder, cumin, coriander, bay leaves, oregano, and salt and stir to coat the vegetables. Cook for 5 minutes, until the spices are fragrant.
- Return the chicken to the pot and add the reserved poaching liquid and tomatoes. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes.
- Add the quinoa and simmer for 10 minutes, until tender.
- Stir in the lima beans and simmer for 2 minutes.
- Remove from the heat and stir in the garlic.
- To serve, remove the bay leaves, ladle the chili into bowls, and top with the chopped cilantro.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Cooking Tip: To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.