Chef Randy Feltis is back with another winter warming recipe, green chili chicken. “Stop buying chicken breast, they are too expensive. This is value driven.”
INGREDIENTS
- 2 chopped yellow onion small
- 4 cloves chopped garlic
- 2 seeded poblano peppers chopped
- 2 seeded jalapeno chopped
- 2 tsp ground cumin
- 1/2 tsp chili powder
- kosher salt
- black pepper
- 2 lb chicken thighs
- 4 cups chicken stock
- 1 can white beans drained
- 8 tomatillos chopped
- 3 tbsp cotija crumbled
- 1/2 Fresh Cilantro
- 1 avacado diced
- 2 lime zest and juice
- 2 tbsp sour cream
- 2 tbsp green onion sliced
METHOD
Roast salted chicken skins in oven at 325 until crispy. In a large pot. Heat the olive oil and add garlic and onions, cook until fragrant, about 5 minutes. Add peppers and tomatillos, cumin, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Simmer softly for 40 minutes. Pull the chicken out and remove the bones. Add chicken back in and white beans Remove from the heat and stir in the cilantro. If needed, thin with additional broth and lime juice. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions and crispy chicken skin.