I've been feeling south-of-the-border-ish today (and no, I'm not referring to cheezy roadside attractions). I was inspired from two places. The first was seeing chicken chili verde in the hot case at Whole Foods. It smelled particularly good and I realized that chicken chili verde was a dish I had never made before. Then I saw Debby's recipe for turkey chili with tequilia and lime and thought that sounded like a really tasty twist on chili. I decided to combine those two ideas.
I started with cubed boneless skinless chicken thighs (Standard Disclaimer: You can use breasts if you prefer, but I always think thighs hold up to long cooking better).
Onions and some sauteed with fragrant spices and then I added a mix of anaheim and poblano chiles.Tomatillos come next and are cooked until softened. Add some chicken stock, tequilia and lime juice.
I served it topped with cilantro and a generous dollop of homemade guacamole. Everything is so green!
Not green enough? Instead of tortilla chips, I served kale chips on the side. Trying to be healthy here.
- 2 pounds boneless skinless chicken thighs, cubed
- 2 Tbl olive oil
- Zest of one lime
- 2 poblano chilis, cored, seeded and diced
- 10 tomatillos, removed from husks and cut into chunks
- 1 cup chicken stock
- Juice of one lime
- Chopped cilantro for garnish
Heat olive oil and cook onions until soft. Add the garlic and cook another minute. Add the cumin, chili powder, and lime zest and coat the onions well, getting the mixture really fragrant.
Add the peppers to the pan. Cook until they begin to soften and then add the tomatillos and cook until they start to soften.
Pour in the stock, tequilia and lime juice. Bring to a boil and reduce to a simmer. Add chicken back to the pan and simmer an additional 30 minutes.