Sharsh's white bean chicken chilli
- 8 to 9 poblano peppers, roasted, peeled and chopped
- 3 medium onions
- 1 yellow pepper
- 3 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp chilli powder
- 1 tsp ancho chilli powder
- 5 boneless, skinless chicken breasts, diced
- 12 to 15 tomatillos, washed, paper-like skins removed
- 1L chicken stock
- Jalapeno or serrano peppers if needed for spice (poblanos will vary in heat)
- Salt and freshly ground black pepper
- 2 (425g) cans white beans rinsed, drained
- 15g chopped coriander leaves, plus more for garnish
- Lime slices, for garnish
2) Dice the onions and yellow pepper. Heat the oil in a large Dutch oven or casserole. Add the onions, yellow pepper, poblano peppers, crushed garlic, chilli powder and ancho chilli powder. Saute this mixture until the onions are tender, 5 to 7 minutes.
3) Add the diced chicken breast and continue to cook until the chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
4) Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product).
5) Add the tomatillos and the stock to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire).
6) Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavours. Add the beans and coriander, cook a final 5 minutes to heat thoroughly and serve with a garnish of coriander leaves and a lime slice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.