Chicken Chilaquile Chili
Spice up your chicken game with this 30 minute, flavor-packed chili, perfect for chip-dipping!
Chicken Chilaquile Chili
Serves 4, ready in 30 minutes
1 lb ground chicken
1 can chickpeas (or bean of choice)
6-8 medium tomatillos (if you can only find golf-ball sized tomatillos, use 10 of them)
3 poblano peppers
1 medium red or yellow onion
2 jalapeno peppers
3 cloves garlic
1 bunch of cilantro, washed and dried
1/2 teaspoon cumin
1-2 tablespoons of honey
2 teaspoons salt, plus more if necessary
2-3 tablespoons olive oil
1. Place an oven rack 5" below the broiler and set the broiler to high. Next, line a baking sheet with aluminum foil.
2. Remove the husks and wash the tomatillos and peppers. Slice the onion in half, place one half of the onion (reserve the other half), all of the tomatillos, 2 of the poblanos (reserve one) and both jalapenos on the baking sheet. Slide the baking sheet into the oven under the broiler, and let it do its magic.
3. Remove the seeds and dice the remaining poblano and the other half of the onion, and smash 3 cloves of garlic.
4. In a large sauce pan, add 1-2 tablespoons of olive oil over medium heat. Once the olive oil is hot, add the diced poblano, the onions and garlic. Add 1/2 teaspoon of salt and saute over medium heat until softened about 5 minutes. This will be our flavor base for the chili.
5. After at least 5 minutes has passed, check on the vegetables under the broiler, you want black spots of char, flip the veggies and return them to the heat of the broiler.
6. In the sauce pan, add the ground chicken, and start breaking it up with a wooden spoon. Season it with 1 teaspoon of salt and 1/2 teaspoon of cumin. Continue to cook over medium heat for 5-10 minutes.
7. Check on the vegetables in the oven, once they are charred (this should take about 10-15 minutes total), remove them from the oven. Working with one pepper at a time, place each pepper on a cutting board and carefully cut out the seeds, (I like to hold the peppers with tongs while I remove the seeds with my knife).
8. Place the seeded peppers and onion half into a blender with a handful of cilantro, a pinch of salt, 1 tablespoon of honey and 1 tablespoon of olive oil. Blend and taste, adjust seasoning if necessary.
9. Add the green sauce to the saucepan with the chicken and peppers, and stir to incorporate. To the pan, add 1 can of drained and rinsed chickpeas, stir them in and continue to cook over medium heat until the chickpeas are heated throughout, another 5 minutes. Taste the chili and adjust seasoning if necessary.
10. Serve the chili in bowls, garnish with fresh cilantro and enjoy with tortilla chips or over rice.