Chicken and Roasted Poblano Chili
James Baigrie
Foster's Market has an annual chili cook-off, and customers bring their favorite recipes. This is one of my favorites, adapted from one year's winner. You can substitute tomatillos or salsa verde for the canned tomatoes.
How to Make It
Step 1
Preheat oven to 500°.
Step 2
Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
Step 3
Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, 10 minutes or until onion is tender. Add garlic, and cook, stirring constantly, about 1 minute. Stir in chili powder and next 5 ingredients. Add chopped poblanos. Cook, stirring constantly, for about 2 minutes. Stir in apple juice, broth, and tomatoes. Bring to a low boil over medium-high heat, and reduce heat to low. Simmer, uncovered, about 30 minutes, stirring occasionally. Add bay leaves, beans, and chicken, and cook 10 minutes more, stirring occasionally.
Step 4
Remove bay leaves, and stir in cilantro; season with additional salt and pepper, if desired. Garnish, if desired.
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ppppppp's Review
The apple juice and fennel gave this chili an interesting taste. I used 3 poblanos instead of 2 and was glad that I did. I used a tsp. of fennel seed because I couldn't figure out what dried fennel was; it seemed to work. This recipe would work for company!
jshepard's Review
Outstanding! I added a diced jalapeno for a little extra heat. The whole family loved it.
julie64's Review
Very tasty. Added extra chili powder as we like ours spicy. I also used raw chicken and let it simmer for almost an hour, then shredded. I'll definitely make again.
TimErisman's Review