I liked Anjali the moment I met her. She's fierce, stylish, bold, wears oversized green-rimmed specs like Michael Caine circa 1968 and loves nothing more than spending weekends with her family in their cottage in upstate New York. I thought, here's a woman after my own heart. She shares this most versatile of recipe with us.
Anjali says: I love a recipe that can make several dishes. Julia Child called them “master recipes." This one can be eaten as is with the usual condiments for chili (cilantro, cheese, etc.) BUT you can use it for enchiladas, wrap in soft tacos, tamales…you get the picture. Make a huge batch and stick it in the freezer for when you need a little heat in your life. Enjoy.
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| Anj is also a fan of this "No Knead" bread |
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| this is not chicken chili |
Anj’s Chicken Chili
(adapted from Fine Cooking)
INGREDIENTS
3lbs. Boneless skinless chicken thighs
Olive oil
2 Poblano peppers
Carrots (in addition to the mirepoix you will also cut them into 2 inch pieces and cook with the chili)
2 Medium onions
2-3 Garlic gloves, minced
1 Red pepper
1 Green Pepper
2 tsp. Cumin
2 T. Chile powder
2 Cinnamon sticks
Salt (to taste)
Pepper (to taste)
Chipotle in adobo (you can vary based on how hot and spicy you like your food; I used 2 which added flavor but not too much heat)
Bottle of beer (it is recommended to use an Amber Ale, we tried out an Amber Ale from Ballast Point Brewing Co.)
Chicken stock
DIRECTIONS
Heat oven to 325
Using a dutch oven on medium high heat, sprinkle chicken thighs with salt and pepper and brown in olive oil (depending on how much you make you may have to do this in batches
Remove the chicken and place in a bowl
Add the carrots, peppers & onions (chopped into mirepoix) and cook with cumin & chili powder and a little more salt & pepper
When the mirepoix is soft and golden add minced garlic and cook for another minute
Add a little beer to deglaze the bottom of the pot and scrape up all of the goodness
Add the rest of the beer and put the chicken back into the pot
Add enough stock to just cover
Add 2 or more chopped chipotle in adobo (this is what gives the heat so be careful)
Add the cinnamon stick (I usually add 2)
Let everything come to a boil once it does place the lid on the dutch oven and place in the oven to cook for 1 ½ - 2 hours
Add the large chopped carrots and red peppers and add to the pot
Leave the lid off and cook for another 30 - 40 minutes to allow the juices to reduce
ta-da!
1 comment:
oh my.....this sounds delicious and just what I need on this hideous cold dull damp day in London...... I'm not a huge fan of LA and felt much more at home living in NY when I was in USA but maybe it was all the Oscar hoo-ha combined with the horrid weather because I found myself hankering after my days on Genisee and Oakwood.......taking a drive down pch for a bloody mary on the beach....oh happy daze!!
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