Five Senses Palate/Sujhey Beisser
Chicken Chili Verde
Here is a perfect recipe during cold weather, easy to make, and feeds an entire family.
I use a baking sheet to roast the vegetables for a salsa Verde: the secret ingredient in this chili Verde. I also bake the chicken breasts using a little bit of water in the pan. Using the baking sheet method gives me enough time to prepare the rest of the ingredients for the soup and it is done rather quickly. For a soup this good, you would think it took all day, but you’ll be surprised that it takes less than one hour.
Ingredients:
(serves 6)
You will need: two baking sheets, a blender, one soup pot.
2 Poblano peppers
1 lb. Tomatillo, outer sheet peeled
3 Jalapeños
½ Bunch of cilantro
1 Dry guajillo pepper, hydrated in warm water
4 Chicken breasts
2 Celery stalks
1 Red bell pepper
1 White onion
2 Cloves garlic
2 Cans white beans
3 Cups chicken stock
2 Tablespoons vegetable oil
1 Tablespoon smoked paprika
1 teaspoon cumin powder
Salt and pepper to taste
Optional garnish: Avocado, queso fresco, cilantro,
Method
Preheat the oven to 400F. In a baking sheet place the whole poblano peppers, tomatillos, and jalapeños, in one single layer leaving about ¼ inch separation. In a second baking sheet place the chicken breasts, season the chicken with salt, pepper, and a sprinkle of smoked paprika. Pour half a cup of water in this sheet pan and place both pans in the oven. Roast for 25 minutes, turning the vegetables halfway through, and until the chicken is cooked or reads 165 in a thermometer. Set aside to cool down.
In the meantime, dice celery stalks, red bell pepper, and onion. Mince the garlic cloves. Strain and rinse the white brans.
When the roasted vegetables are cool to the touch, place them in a blender with the hydrated guajillo and half a bunch of cilantro. Season with salt to taste.
Shred the roasted chicken breast.
In a large pot, heat the oil over medium-high heat. Sauté diced onion, red pepper, celery, and garlic until soft and fragrant, about 5 minutes. Season with the remainder of the smoked paprika, cumin, salt and pepper. Stir to combine. Add shredded chicken, beans, salsa Verde, and chicken stock. Stir everything and bring to a simmer. Let it simmer for 5-7 minutes, for all the flavors to meld. Taste and adjust seasoning if necessary. Turn off the heat. Serve Chicken Chili Verde while hot with warm tortillas on the side and top with your favorite garnishes. Enjoy!
