Halloween Inspired Green Chicken Chili
Every Halloween at The Kitchen, our producers like to give us a good scare. Last year, I think they almost gave us all a heart attack when we were decorating a cake and a real hand smashed up through the center (the head of our art department hid under the counter and cut a hole). This year was no exception, but you’ll have to watch to find out what happens.
To go along with all of the tricks, we are cooking up some treats. I am sharing my recipe for Green Chicken Chili. The first time I made this recipe, I could not stop eating it. Ryan was laughing at me because I even had it for breakfast. We had just gotten back from our wedding and I was so jet-lagged; I was eating chili at 6 am.
Chili is perfect to serve for a crowd on Halloween because you can put it on the stove and let everyone serve themselves. Set up a toppings bar with sour cream, cilantro, scallions, avocado, etc. I used a skull pan, like this one from Sur La Table, to make skull cheese crisps for garnish. It’s nonstick, so all you have to do is put about ¼ cup of a good melting cheese, like shredded mozzarella, right into the tin. Bake it at 400 for about 5 minutes, just until it melts. Let it cool then remove it from the pan.
Green Chicken Chili
2 tablespoons olive oil, divided
1 pound ground chicken
1 large onion, diced
1 jalapeno, minced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, shredded (I use rotisserie chicken)
1 cup salsa verde
2 cans cannellini beans
½ cup half-and-half
1 ½ teaspoons salt
½ teaspoon pepper
For serving: sour cream, shredded white cheddar cheese, cilantro, scallions
Heat 1 tablespoon olive oil in a Dutch oven over medium high heat. Add ground chicken and use a wooden spoon to break up the meat as it browns. Remove chicken to a plate and set aside.
Add remaining 1 tablespoon olive oil to Dutch oven and reduce heat to medium. Add onion and jalapeno. Cook until onions are translucent and tender, about 5 to 6 minutes, stirring often. Stir in garlic, cumin and coriander and cook about 1 to 2 minutes, until spices are fragrant. Add chicken broth, shredded chicken, salsa verde, salt and pepper. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce heat to a simmer and cover. Let simmer one and a half hours, stirring occasionally. Remove lid and stir in beans and half and half. Continue to simmer, uncovered, for a half an hour, until the liquid has reduced and the chili is thick.
Serve with sour cream, cheese, cilantro and scallions.