Chicken Chili Verde
This Chicken Chili Verde - or green chili recipe uses tomatillos instead of tomatoes. Tomatillos, 'little tomatoes', are a staple in Mexican cooking and most commonly used to make Salsa Verde. This recipe combines, the tart, tomatillo with a variety of green peppers, such as poblano, jalapeno and green bell peppers and some green spices, Basil, Oregano, and Rosemary to provide the base for this delicious chicken chili.
Smoked bacon along with the Ancho and Chipotle chili powders add a rich smokiness. We used turkey bacon - but you can use pork bacon if you prefer - just make sure you drain the fat after cooking to keep it healthy.
Just before serving we added a touch of Dried Spearmint, (also green) to compliment and bring together the flavors in this dish. This is a wonderful twist on the traditional chili that you grew up with.
- 2 Tablespoons olive oil, divided
- 10 - 12 ounces boneless, skinless chicken breast. We used 2 good sized breasts cut into small cubes.
- 4 slices, low fat, turkey bacon, diced
- 2 cloves garlic, minced
- 1 medium white onion, diced
- 1 medium red onion, diced
- 1 pound tomatillos, small - remove husks and wash thoroughly, diced
- 1 cubano pepper, diced
- 1 small poblano pepper, diced
- 1 jalapeno pepper, diced
- 1 small green bell pepper, diced
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Sweet Basil
- 1 Tablespoon Mexican Oregano
- 1 Tablespoon Rosemary Leaf
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Chipotle Chile Powder
- 1 Tablespoon Celery Flakes
- 2 Tablespoons Dried Cilantro
- 2 Tablespoons Dried Spearmint
- In a skillet, heat 1 Tablespoon of the olive oil and add garlic and onions, heat just until onions start to soften - remove and set aside.
- Heat the remaining 1 Tablespoon of olive oil and add chicken and bacon to the pan and brown until cooked through and bacon is crisp.
- Return the onions and garlic back to the chicken and bacon mixture and add tomatillos, peppers and spices (Coriander through Celery Flakes). Add a little water if needed to combine all ingredients.
- Transfer mixture to a slow cooker and add up to 1 cup of water (less if you added some to the skillet).
- Set slow cooker to low and cook for about 3-4 hours.
- About 20 minutes before serving add the Dried Cilantro and Spearmint and finish cooking.
As an alternative to the slow cooker, this dish can be prepared in a dutch oven and cooked on the stove top for about 1 1/2 hours on low heat, stirring occasionally and adding water if needed.
Serves: 4 servings
Nutritional Information (per serving):
Sat Fat 2g
Trans Fat 0g