DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
As there is a “Soups, Stews & Chili!” Throwdown going on right now and the weather had finally turned cool, I wanted to make something (Link: http://www.bbq-brethren.com/forum/showthread.php?p=4407311#post4407311)
Having just got back from spending a week with my brother and sister in-law in Sedona AZ, I decide to make a big batch of chili. I looked at what I had on hand and what I might need to buy and came up Chili Verde con Pollo.
Here’s some pics of some of the ingredients.
Recipe:
1 ½ Tablespoons Olive Oil (to sauté the veggies)
3 lb. Pounds Grilled Chicken Breast
½ Yellow Onion (Diced)
½ Red Onion (Diced)
2 Grilled Poblano Pepper (Diced)
1 Grilled Hatch Pepper (Diced)
I Poblano Pepper (Diced)
1 Red Bell Pepper (Diced)
1 Green Bell Pepper (Diced)
1 ½ Teaspoons Minced Garlic
1 6 Oz. Can Diced Green Chiles
1 15 Oz. Can Corn
1 15 Oz. Can Crushed Tomatoes
1 15 Oz. Verde Sauce
1 15 Oz. Can Chili Beans
1 15 Oz. Can Black Beans
1 15 Oz. Can Dark Red Kidney Beans
1 15 Oz. Cannellini Beans
1 15 Oz. Can Chicken Broth
1.5 Tbsp. Chili Power
1 Tsp. Cumin
½ Tsp. Crushed Red Pepper
½ Tsp. Chipotle Pepper Power
½ Tsp. Black Pepper
½ Tsp. White Pepper
½ Tsp. Jalapeno Salt
¼ Tsp. Cinnamon
I thawed 5 chicken breasts and lightly coated them with some Fajitas seasoning.
I placed the peppers and the chicken in the Redhead to grill.
Once the chicken was done, I brought it inside for cutting up. (as I had already done with the rest of the veggies)
I placed the peppers over the coals for some good charring
and then placed them in a plastic bag to steam a while so I could skin and seed them easier.
For cutting up the breasts I used my Kritrisuke knife. (So nice!)
All done.
Now I start to sauté the veggies.
Once they had softened, I put in the garlic
and stirred it in.
Now I put in the chicken
and stirred it in.
Now I added the canned ingredients
and stirred them in.
And finally, the seasoning was added in and stirred.
I let everything simmer on low for 30 minutes. While I was waiting, I skinned and seeded the peppers for the Verde sauce. Here are the peppers in the blender.
To this I added the juice of one lime,
a jar of Herdez Salsa Verde.
and gave it a spin.
After the chili had simmered for 30 minutes, I stirred it,
and added the Verde sauce.
I stirred it in and let it simmer for another 10 minutes and it looked like this..
To this I added a bunch of chopped Cilantro
and stirred it in
and let it simmer another 5 minutes. Here are the results.
With my brother out from Oklahoma we decided to meet my other 2 brothers up at Dana Point for an afternoon picnic. I loaded up the chili and headed up. The chili was delicious.
Here is the group after we ate and played a few games of Corn-Hole.
And as we were preparing to leave this is the sunset we were blessed with.
Thanks for looking.
Having just got back from spending a week with my brother and sister in-law in Sedona AZ, I decide to make a big batch of chili. I looked at what I had on hand and what I might need to buy and came up Chili Verde con Pollo.
Here’s some pics of some of the ingredients.
Recipe:
1 ½ Tablespoons Olive Oil (to sauté the veggies)
3 lb. Pounds Grilled Chicken Breast
½ Yellow Onion (Diced)
½ Red Onion (Diced)
2 Grilled Poblano Pepper (Diced)
1 Grilled Hatch Pepper (Diced)
I Poblano Pepper (Diced)
1 Red Bell Pepper (Diced)
1 Green Bell Pepper (Diced)
1 ½ Teaspoons Minced Garlic
1 6 Oz. Can Diced Green Chiles
1 15 Oz. Can Corn
1 15 Oz. Can Crushed Tomatoes
1 15 Oz. Verde Sauce
1 15 Oz. Can Chili Beans
1 15 Oz. Can Black Beans
1 15 Oz. Can Dark Red Kidney Beans
1 15 Oz. Cannellini Beans
1 15 Oz. Can Chicken Broth
1.5 Tbsp. Chili Power
1 Tsp. Cumin
½ Tsp. Crushed Red Pepper
½ Tsp. Chipotle Pepper Power
½ Tsp. Black Pepper
½ Tsp. White Pepper
½ Tsp. Jalapeno Salt
¼ Tsp. Cinnamon
I thawed 5 chicken breasts and lightly coated them with some Fajitas seasoning.
I placed the peppers and the chicken in the Redhead to grill.
Once the chicken was done, I brought it inside for cutting up. (as I had already done with the rest of the veggies)
I placed the peppers over the coals for some good charring
and then placed them in a plastic bag to steam a while so I could skin and seed them easier.
For cutting up the breasts I used my Kritrisuke knife. (So nice!)
All done.
Now I start to sauté the veggies.
Once they had softened, I put in the garlic
and stirred it in.
Now I put in the chicken
and stirred it in.
Now I added the canned ingredients
and stirred them in.
And finally, the seasoning was added in and stirred.
I let everything simmer on low for 30 minutes. While I was waiting, I skinned and seeded the peppers for the Verde sauce. Here are the peppers in the blender.
To this I added the juice of one lime,
a jar of Herdez Salsa Verde.
and gave it a spin.
After the chili had simmered for 30 minutes, I stirred it,
and added the Verde sauce.
I stirred it in and let it simmer for another 10 minutes and it looked like this..
To this I added a bunch of chopped Cilantro
and stirred it in
and let it simmer another 5 minutes. Here are the results.
With my brother out from Oklahoma we decided to meet my other 2 brothers up at Dana Point for an afternoon picnic. I loaded up the chili and headed up. The chili was delicious.
Here is the group after we ate and played a few games of Corn-Hole.
And as we were preparing to leave this is the sunset we were blessed with.
Thanks for looking.
