Roasted Tomatillo Chicken Chili
From hotpad 17 years ago
- 1 Hour to make
- Serves 8
This dish is a great combination of fresh and zesty mexican flavors. Simple to make and always a hit.
Ingredients
- 1 pound tomatillos, husked and washed shopping list
- 1 white onion, peeled and quartered shopping list
- 4 garlic cloves shopping list
- 2 whole jalapenos (tops removed) shopping list
- olive oil (to drizzle for roasting) shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon salt shopping list
- 1/2 cup chopped cilantro leaves shopping list
- 1/2 lime, juiced shopping list
- ¼ cup extra-virgin olive oil shopping list
- 1/2 medium onion, fine diced shopping list
- 3 garlic cloves, chopped shopping list
- 1 1/2 teaspoon ground cumin shopping list
- Three tablespoons all-purpose flour shopping list
- 32 oz lower sodium chicken stock, store bought shopping list
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded shopping list
- Two 16 oz cans Pinto or great northern beans (drained and rinsed) shopping list
- salt and freshly ground black pepper shopping list
- Chopped cilantro leaves shopping list
- monterey jack cheese, shredded shopping list
- sour cream shopping list
How to make it
- Preheat oven to 425 degrees F.
- In a baking dish, place tomatillos, onion, garlic and jalapenos. Drizzle and coat with olive oil. Roast for about 30 minutes until tomatillos are very soft and everything has golden brown patches.
- Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor (carefully). You can let them cool a bit first, no harm and safer.
- Add the cumin, salt and cilantro and lime juice and pulse mixture until well chopped but still not pureed (won’t take long).
- Meanwhile heat olive oil in a large pot over medium heat.
- Add the onion and cook stirring occasionally until soft and slightly caramelized - this should take 5 to 7 minutes.
- Add the garlic and cumin then cook for a further minute. (Do not burn the garlic)
- Sprinkle on the flour and stir to ensure the flour doesn't burn. Cook for a minute
- Gradually add the chicken stock to make a thin veloute.
- Continue stirring over medium heat until the liquid bubbles and thickens a bit about 5 minutes
- Add the roasted tomatillo salsa verde
- Add the beans
- Fold in the shredded chicken meat
- Heat through and season to taste, with salt and pepper
- Spoon into bowl and sprinkle with cheese and place a dollop of sour cream in the center. Or just gobble it up without any toppings!
The Rating
Reviewed by 8 people-
Made this recipe this evening and it was A-One! Excellent post. I'd never heard of a chili such as this before....only used to the regular tomato sauce based hamburger version! Who knew? This was also the first time in my life I ever cooked with a to...more
chuckieb
in Ottawa loved it
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Man, just put a little spoonful of this on the top of your head and watch your tounge beat your brains out trying to get to it!!!!!!
Great recipe!! Dooley
dooley
in Crossroads loved it
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I can't wait to try this, HP....it has my name written all over it. Love the photo of the dish as well. Great post - thanks! I'll report back once I've savored it...
lunasea
in Orlando loved it
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