Chicken Chili with Collards

2019-05-29
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    490
  • Fat

    16 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    133 milligrams
  • Sodium

    881 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    13 grams
  • Protein

    47 grams
  • Sugar

    7 grams

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 2 teaspoons ground cumin
  • 1 onion, chopped
  • 1 poblano chile pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups frozen chopped collard greens, thawed
  • 1 15-ounce can white chili beans
  • 1 cup canned or jarred crushed tomatillos
  • 2 scallions, thinly sliced

Method

Step 1

Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.

Step 2

Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.

Step 3

Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.

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