Friday, September 19, 2008

chicken green chili

I looked out the window, and what did I see?


And what do find littering my front porch every morning?

You know what's next?


Apparently, it IS as the wise sage said:
"It's not easy being green."

And so, the seasons change, and autumn comes. And your kids get bigger. And it's just no fun.

But I refuse (at least in theory) to embrace the change. -- Not THAT change. I'm not quite old enough for that. Yet. And when I am, I think I will refuse to embrace THAT change too.

I refuse to embrace the passage of time. I will not allow autumn into my life yet. I am NOT a Candidate for Change! Boycott the Red, I say! Boycott Red, and Yellow, too! Embrace the Green!

As the philosopher says,

"I'm green and it'll do fine, it's beautiful and I think it's what I want to be."

This Good Food Friday, I can not ethically post a recipe for Chili. At least not normal, typical RED/EVIL Chili.

Instead, GO GREEN with this --

Preserving the Status Quo Chicken Green Chili

3 chicken breasts
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth 3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin

Season chicken liberally with salt & pepper. Heat oil in large pan over medium-high heat until just smoking. Add chicken, cook about 4 minutes. Turn and lightly brown on other side, about 2 minutes. Transfer to plate.

While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with other half, and combine with first batch (do not wash food processor blade or workbowl).

To 1 Tblsp vegetable oil, add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover & cook, over medium heat, stirring occasionally, until vegetables soften, about 10 minutes. Remove from heat.

Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans & 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, 15 to 20 minutes, until chicken is cooked through.

Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

Mince remaining jalapeño, reserving and mincing ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings and serve.

(If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. Serve with sour cream, tortilla chips, and lime wedges.)

This IS yummy chili. PB&J and I are quite in love with it. It's a little lighter than normal *shudder* red chili. But with really great flavor. I'm not at all into Eating Hot (only being H-A-W-T), but if you carefully (using gloves) remove all the ribs (white junk) and seeds from inside the chilis, this is not hot! It's really good and a little different. And remember, different is good! You, of course, can add all the ribs and seeds you want to it, if you are addicted to Tabasco and have killed all your tastebuds.

I'll leave that up to your indiscretion.

Think Green! Go Green! Green Power!


Allyson said...

I agree - down with Fall, I am not ready!

Shem said...

I join your boycott... especially if we can extend it to WHITE. I HATE WHITE.


Nanette said...

Hmm. I'll have to try that.
You should plan a trip to visit somewhere that is still GREEN right now and will still be green in a month. It may be your last chance. . .
I'm just sayin' :)

no colorful leaves here!