Chicken Chili (Gourmet April 2007)

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READY IN: 25mins
Recipe by DangerBun

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Ingredients Nutrition

Directions

  1. Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
  2. Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
  3. Meanwhile, coarsely shred chicken, discarding skin and bones.
  4. Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

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