Verde Chicken Chili
Soup
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Cook Time
2 h 15 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Verde Chicken Chili is ready in 2 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
Dieses Verde Chicken Chili ist ein absolutes Highlight an kalten Tagen! Ich mache es besonders gerne, wenn ich Freunde einlade, denn es wärmt von innen und schmeckt einfach fantastisch. Die Kombination aus zartem Hähnchen, der würzigen Salsa Verde und den Kidneybohnen ist unschlagbar. Ein Schuss Limettensaft am Ende verleiht dem Gericht eine frische Note. Es ist zwar etwas aufwändiger, aber die Mühe lohnt sich definitiv! Ideal zum Aufwärmen nach einem langen Winterspaziergang oder als herzhaftes Abendessen.
Ingredients (13 ingredients)
-
3 pounds skinless, boneless chicken thighs
-
kosher salt
-
24 fluid ounce tomatillo-based salsa verde
-
0.5 can chopped roasted green chiles
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3 clove garlic
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1 piece large jalapeno pepper, seeded and sliced
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0.5 cup lightly packed cilantro leaves and stems
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1 tablespoon ground cumin
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1 teaspoon ground dried chipotle pepper
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0.5 teaspoon freshly ground black pepper
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0.75 teaspoon dried oregano
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1 teaspoon kosher salt
-
2 can white kidney beans, drained and rinsed
Preparation (6 steps)
Chicken preparation
Season 3 pounds of skinless, boneless chicken thighs with salt on both sides. Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
Salsa Verde preparation
Combine 24 fluid ounces of tomatillo-based salsa verde, ½ of a 4 ounce can of chopped roasted green chiles, 3 cloves of garlic, 1 large jalapeno pepper (seeded and sliced), and ½ cup of lightly packed cilantro leaves and stems in the Thermomix bowl. Blend until smooth.
Chicken cutting
Cut the browned chicken into bite-sized pieces and transfer back into the bowl.
Chili assembly
Combine the chicken pieces, accumulated juices, and the green sauce into the Thermomix bowl. Season with 1 tablespoon of ground cumin, 1 teaspoon of ground dried chipotle pepper, ½ teaspoon of freshly ground black pepper, ¾ teaspoon of dried oregano, and 1 teaspoon of salt (or more to taste).
Chili simmering
Rinse out the blender with a splash of water and pour into the Thermomix bowl. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour.
Final simmering
Stir in 2 (15 ounce) cans of white kidney beans (drained and rinsed) and simmer until thickened, about 15 minutes.
Finished cooking? Great! 🎉
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Created by
Olivia Hill
2
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Kochbücher
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