Chicken Chili Verde

November 12, 2018 02:47 PM

Chicken Chili Verde
Serves 6-8
4 ea. 15oz canned Navy Beans or Cannelini Beans
6 ea. Green Tomato
2 ea. Green Pepper
1 ea. Jalapeno
1 ea. White Onion
8 ea. Garlic
3-Tablespoon Canola Oil
1-Quart Chicken Stock
1-Tablespoon Cumin
1-Teaspoon Coriander
6 ea Boneless Skinless Chicken Thighs
1 cup Sour Cream
3 Tablespoon Chopped Cilantro
Salt to Taste
Adjust broiler rack to 8 inches below broiler element and preheat broiler to high. Place green tomato, green peppers, jalapeños, onion, and garlic on a foil-lined rimmed baking sheet. Toss with one-tablespoon oil using your hands to coat, season with salt. Place under broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, 15 to 20 minutes total. Gather up foil and form a sealed pouch. Let rest for 5 minutes.
Place green peppers, jalapeno, onion, garlic and green tomato in blender and puree until smooth, add a little of the chicken stock to get the mixture started
Heat remaining oil in a large Dutch oven over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add chili purée and cook, stirring, until incorporated. Add chicken stock into pot.
Add chicken breasts to pot, adding water as necessary until beans and chicken are fully submerged. Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.
Transfer chicken breasts to a bowl and let rest.
Blend half the beans with their liquid, until smooth, then add back into pot.
Fold chopped cilantro in sour cream.
Shred chicken into bite-sized pieces and stir back into stew.  Stir in the limejuice and season with salt.
Serve immediately with cilantro creme

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