Sunday, July 19, 2015
Green Chicken Chili
2 green peppers
2 green tomatoes
2 poblano peppers
2 green cubanelle peppers
1 small can of chicken stock or broth
Pre-heat oven to 425°
Cut all ingredients in half, scrape out all the seeds and ribs out. Season with salt, pepper, and extra virgin olive oil and place on cookie sheet (use two so it won't overcrowd).
Roast the peppers and tomatoes for 40 minutes, flipping them over half way through time (20 minutes).
When out of the oven, reserve half (equal) of the peppers and tomatoes. Slightly chop and put in the blender to puree with the small can of chicken broth/stock.
Chop and slice the other half of the mixture to put in with the ground chicken.
Part 2 Ingredients
1 lb ground chicken
1 white onion, chopped
2 or 3 cloves of garlic, mince
1 cup of frozen edamame beans
A small palmful of cumin
On medium high heat in either a soup/spaghetti pot or a deep saute pan, heat up some EVOO (about twice around the pan), saute onion and garlic until translucent and slightly golden to add the ground chicken and cumin. Stir frequently until chicken is cooked. Add in the chopped roasted peppers and tomatoes and the edamame beans. Saute for about 5 minutes before adding the roasted peppers and tomatoes puree. Let simmer for about 10 minutes, stir on occasion. Add cilantro.
Serve with the usual classic chili toppings (cheese- fontina, provolone, and mozzarella works best), sour cream, avocado, etc.