GREEN CHICKEN CHILI

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Green Chicken Chili image

Categories     Chicken     Pepper     Soup/Stew     Dinner

Number Of Ingredients 1

1 batch 2 tablespoons olive oil, divided ; 1 medium yellow onion, diced; 2 jalapeño chillis, 1 seeded and diced, 1 sliced for sprinkling ; 2 poblano seeded and diced ; 6 fresh green tomatoes, roughly chopped ;salt and freshly ground black pepper ; 2 garlic cloves, minced ;1 tablespoon ground cumin ;1 tablespoon dried oregano ; 1 lb skinless, boneless chicken thighs ; 1 can white beans drained; 2 cups low-salt chicken stock ; 1 4 oz tin mild or hot chopped green chillies, preferably Hatch; 2 limes, juice of 1, 1 sliced into wedges, for serving; 1/2 cup fresh cilantro, fine stems and leaves roughly chopped; 1 Hass avocado, halved, destoned, peeled and sliced, for serving

Steps:

  • Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.
  • Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Cook until the chicken is cooked through, about 10 minutes. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies and beans. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasoning as needed. Ladle into bowls and top with coriander, avocado (if using) and sliced jalapeño. Serve with lime wedges.

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