Sunday, November 1, 2015

Chicken Chili Verde

If you think about it, Halloween is a super weird holiday. But America gets super into it. We go and buy perfectly good gourds and hack them to death. We then display our mutilated pumpkin flesh on our porches so everyone can see exactly how bad we fail at Pinteresting. Weird. When the night falls, we dress our kids up in costumes and tell them to go knock on strangers doors to beg for food. Weird. Usually, frightening small children by turning your property into a haunted graveyard is frowned upon. But on Halloween, you get fist bumps and retweets for it. So weird!



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!







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:
  1. Sprinkle both sides of chicken with salt and pepper. 
  2. Heat large stockpot over medium high heat. Add canola oil, swirl to coat.
  3. 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.
  4. 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.
  5. Reduce heat to medium and add in beans and corn. Cook for 5-10 minutes, or until corn is cooked through. 
  6. Add in chicken, green onions, and cilantro. Heat through. Serve with whatever toppings your heart desires.



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