Wednesday, August 15, 2012

Chicken Chili Verde With Avocado

Chicken-Chili-Verde-With-Avocado.jpg
This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.
Ok..Ok.. I know the chili it's self wasn't very Verde color but oh boy oh boy was it tasty.. I created this recipe especially for a new web site called Avocados From Mexico.. It's a cool new website filled with avocado recipes. Go check it out at Avocados From Mexico!  When the husband and kids tasted it all I heard was MMM.. Oh my gosh Mom this is so good.. Well I guess that is said a lot in our house but what can I say.. It really was delicious and healthy too! 
I can't wait to make this again for our first football party of the season!



Chicken-Chili-Verde-With-Avocado-Tomatillos.jpg
These are tomatillos if you've never seen them before now you know! 
Chicken-Chili-Verde-With-Avocado-Jalapenos.jpg
Peel and wash tomatillos. Halve jalapenos and place skin side down on a cookie sheet. (I removed seeds to prevent mine from being to hot for the kiddo's but if you like it hot hot hot feel free to leave them in.)
Chicken-Chili-Verde-With-Avocado-Roasted Tomatillos-Jalapeno.jpg
Roast in a 450 degree oven from about 15-18 minutes until the bottoms of the tomatillos and jalapeno's start to brown.
Chicken-Chili-Verde-With-Avocado-Lime.jpg
Add tomatillos and jalapeno's to a blender. Add juice of 3 limes and puree until smooth.
Chicken-Chili-Verde-With-Avocado-Olive-Oil-Garlic-Cumin-Garlic-Onion.jpg
In a large stock pot add olive oil, garlic and onion. Cook over medium-high heat until onion becomes translucent. Add chicken, sea salt, cumin, chili powder and oregano. Saute chicken for about 5 minutes or until fragrant.
Chicken-Chili-Verde-With-Avocado-Pureed-Tomatillos-Chicken-Stock-Beans.jpg
Add pureed tomatillos, chicken stock, and cooked great northern beans. Mix until fully combined and lower the heat to low.
Chicken-Chili-Verde-With-Avocado-Poblano-Chili.jpg
Over a gas burner or grill char the outside of 2 poblano chili's. 
Chicken-Chili-Verde-With-Avocado-Dice-Poblano-Chili.jpg
Removed charred skin under cold water and dice poblano chili's.
Chicken-Chili-Verde-With-Avocado-Cook.jpg
Stir in poblanos  and cook for 6-8 hours over low heat. At this point I transferred the mixture to the crock pot.
Chicken-Chili-Verde-With-Avocado-Cilantro.jpg
When done add fresh chopped cilantro right before serving.
Chicken-Chili-Verde-With-Avocado.jpg
Top chili with fresh sliced avocado, shredded cheese, greek yogurt or sour cream and additional cilantro. Whatever you do don't leave out the avocado it helps cut the heat and leaves a nice creamy texture.
¡Buen provecho!


Print Friendly and PDF

Chicken Chili Verde With Avocado

Recipe by Serena Bakes Simply From Scratch
Chicken-Chili-Verde-With-Avocado.jpg
Chicken Chili Verde With Avocado recipe and step by step instructions with pictures.
Prep time: PT20M
Cook time: PT6H0M
Total time: PT6H20M
Yield: 5 Servings
Calories per serving: 631
Fat per serving: 28
Ingredients
  • 16 whole Tomatillos, Peeled And Washed
  • 2 whole Jalapenos, Remove Seeds
  • 3 whole Limes, Juiced
  • 1 whole Onion, Chopped
  • 5 cloves Garlic, Minced
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 whole Chicken Breast, Diced
  • 1 teaspoon Sea Salt
  • 2 tablespoons Cumin
  • 2 tablespoons Chili Powder
  • 1 teaspoon Oregano
  • 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
  • 3 cups Chicken Stock
  • 2 whole Poblano Chili's
  • 1 bunch Cilantro
  • 2 whole Avocados From Mexico, Seeded And Diced
  • 2 cups Cheese, Shredded (We Use Jack And Cheddar)
  • 1 cup Non Fat Greek Yogurt (For Garnish)
Cooking Directions
  1. Preheat oven to 450 degrees. On a baking sheet place tomatillos and jalapenos skin side down. Cook for 15-18 minutes, until the bottom of the jalapenos start to brown.
  2. Place tomatillos and jalapenos in a blender with lime juice and puree until smooth.
  3. In a large stock pot add onion, garlic and olive oil. Saute over medium-high heat until onions become translucent. Add chicken, sea salt, cumin, chili powder and oregano. Saute for about 5 minutes or until fragrant.
  4. Add tomatillo puree, chicken stock, and beans. Mix until combined. At this point mixture can be transferred to a crock pot. Reduce heat to low.
  5. Place poblano chili's over an open flame of a gas stove or grill. Cook until outside is charred. Set poblanos aside and allow to cool for 10 minutes or until touchable. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add to chili.
  6. Cook over low heat covered for 6-8 hours, stirring as needed.
  7. Right before serving add chopped cilantro and stir well.
  8. Serve topped with fresh avocado, cheese and greek yogurt or sour cream.

7 comments:

  1. Delicious meal. roasted tomatillo, jalapeno and poblano, you make me hungry.

    ReplyDelete
  2. What an amazing recipe! Not only it sounds delicious but look very appetizing too! Very interesting combination of ingredients! I must say that I've not come across a lot of recipe using avocado & this is indeed a very interesting recipe! Bookmarking this. Thanks for sharing this wonderful recipe! Have a lovely Day, Serena! HUGS :)

    ReplyDelete
  3. Yes, please!! This is one of those recipes that has an ingredient list that I positively adore. I can only imagine how good they all are together. My husband will LOVE this

    ReplyDelete
  4. You make everything look delicious! You have the same granite as my parents have in their kitchen. I want granite too! :) Hope you have a great weekend!!!

    ReplyDelete
  5. I just made chili verde for the first time not too long ago, but with pork. I like the spin of alternating it with chicken I will have to pin your recipe so I can try it next time. @ DearCreatives.com

    ReplyDelete
  6. why was my chicken so chewy? I follow her direction,as best i could

    ReplyDelete
  7. Have to get all of the ingredients! Looks amazing! So happy you shared at my chicken party!Nettie

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...