It is a weird holiday… But I do love participating. If for no other reason, we do a new chili recipe each year. We then come up with an awesome topping bar so we can create our crazy delicious concoctions. This year, I made chicken chili verde and the reviews were stellar!
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In a paper bowl. Keepin' it classy, y'all. Best part? It only took about half an hour to pull it together. Praise Jesus! {Even though it's not really a Jesus-style holiday--but I totally do wonder what His costume would be.}
Sorry! I get sidetracked. A lot, actually. Back to the recipe. Now… be aware that this makes a BIG BATCH. So unless you're feeding a herd, You can totally cut it in half. But just a disclaimer: I didn't hate having leftovers, and I normally hate leftovers.
Ingredients:
- canola oil
- 1.5 pounds boneless skinless chicken thighs
- salt and black pepper, to taste
- 2 {16 oz} jars salsa verde
- 8 cups chicken broth
- 3 tsp cumin
- 3 cans black beans, rinsed and drained
- 2 cups frozen corn
- 2 green onions, sliced
- 1/2 cup cilantro, minced
- Garnishes: chopped cilantro, sliced green onions, shredded cheese, lime wedges
Directions:
- Sprinkle both sides of chicken with salt and pepper.
- Heat large stockpot over medium high heat. Add canola oil, swirl to coat.
- Cook chicken thighs 3-4 minutes per side, or until cooked through. Remove and set aside. Don't crowd the pot; work in batches if necessary.
- Add salsa verde to pot, whisking up browned bits from the bottom. Cook for 2-3 minutes. Add in broth and cumin. Bring to a boil. Meanwhile, chop or shred chicken.
- Reduce heat to medium and add in beans and corn. Cook for 5-10 minutes, or until corn is cooked through.
- Add in chicken, green onions, and cilantro. Heat through. Serve with whatever toppings your heart desires.
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