Green Chicken Chili

February 22, 2009

Hearty, but still light and fresh tasting Green Chicken Chili

Hearty, but still light and fresh tasting Green Chicken Chili

Green Chicken Chili

2 T olive oil (divided)
1 bunch kale, stems removed, and chopped
1 1/2 t cumin, divided
1/2 c white wine, divided
1 small onion, diced
2 cloves garlic, minced
1 lb dark and white meat chicken, cut into bite sized pieces
1 t coriander
4 tomatillos, diced
1 can diced green chiles
1 small jalapeno, seeds and ribs removed, finely chopped
1/2 c fresh cilantro, chopped, plus some for garnish
juice of one half lime
2 cups chicken stock
1/2 salt
1 15 oz can cannellini, drained and rinsed
1/3 c fresh or frozen white corn

1. Heat 1 tablespoon olive oil over medium high heat in a medium skillet. Add chopped kale and 1/2 teaspoon cumin, and saute for 3-5 minutes until dark green and wilted. Add 1/4 cup white wine, cover, and turn heat to low.

2. Season chicken pieces with salt and pepper. In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 1-2 minutes. Add garlic and cook for one more minute. Add chicken pieces, coriander, and one teaspoon cumin, and saute for 4-5 minutes, stirring often, until chicken is cooked most of the way through. Add tomatillos, green chiles, jalapenos, cilantro, and lime juice and cook for 3-4 minutes, until tomatillos start to break down.

3. Add remaining 1/4 cup white wine, chicken stock, sauteed kale, salt, and cannellini; turn heat to low and simmer for 30-40 minutes, until slightly thickened and kale is tender.

4. Just before serving, add corn and cook for 1-2 minutes. Season with salt and pepper.

To serve, top with shredded monterey jack cheese, sour cream or creme fraiche, and tortilla chips. Garnish with fresh cilantro. Serves 4.

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