Chicken Chili Verdi
November 7th, 2006 spryken
- 4 habenero peppers, chopped - seeded (some seeds and veins can be added if you want it scorching
- 4 large sweet peppers, chopped - bell, pablano, anaheim, etc
- 4 cloves garlic, crushed
- 2 yellow onions, chopped
- 8 boneless, skinless chicken breasts
- 4-6 cups chicken stock
- 2-4 Tablespoons vegetable oil
- 2 Tablespoons ground cumin - or to taste
- salt to taste
Heat a 12 - 14 quart dutch oven over coals until hot. Add oil to coat. Add the chopped peppers and onions. Saute’ about 2-4 minutes, add the garlic and saute’ until the peppers and onions are softened. Add the cumin, stir. Add the chicken breasts and just cover with stock. Season to taste with salt.
Bring to a boil and cover. Stew at a gentle boil until the chicken easily shreds with a fork, about 90 minutes, adding stock if needed. Uncover and shred the chicken. Continue to boil, uncovered until thickened.
Serve over rice, or in tortillas.
You can control the heat with the type of peppers and amount of seeds/veins you add. Habenero peppers are HOT!! If you are unfamiliar with them think cayenne on steroids!! You can substitute jalepenos for a milder version, but the great smoky/fruity habenero flavor will be missing.
It is best to err on the mild side. You can always add more heat!
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2 Comments Add your own
1. wunder
| November 9th, 2006 at 1:42 am
Use serrano peppers for the jalepeno level of heat but better flavor.
Adding the seeds doesn’t really increase the heat. The extra jolt is in the veins, which have about twice the concentration of capsaicin as the outer wall.
Poblano or Anaheim peppers should be much tastier than bell peppers, but taste a small slice first. Those can be mild or hot, and you might want to adjust the amount of hot chiles to compensate.
2. ken
| November 9th, 2006 at 11:41 am
Great suggestions. I forgot about serrano peppers. I do try to use Poblano and/or Anaheim if I can find them…. Ususally can find one or the other.
You can probably tell, I’m a chili head since I start with habenero and work my way down. I know the capsaicin is in the viens, but most can’t really (or don’t take the time to) separate the seeds from the viens.
This recipe is always “everything to taste”. Usually, if I’m on a Scout campout I have to really tone down the heat. Some scouters have the macho idea that “anything you can eat, I can eat”. But it can take time to build up the tolerance for some of my cooking!!!
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