Chef Calvin Rouse is in the kitchen whipping up some Chicken Chili Verde Chili to help feed your friends on game day.
Chicken Chile Verde Chili
3 pounds boneless, skinless chicken thighs
5T chili powder (divided)
2T garlic powder
2 pounds tomatillos
2 Pasilla peppers
2 Anaheim peppers
2 medium jalapenos
1 lime, cut in half
1 onion peeled and quartered
¾ cup chicken broth
2 oz chipotle in adobo sauce (1/3 small can)
2 cloves garlic, rough chopped
1 bunch cilantro, chopped
2, 15 0unce cans of navy or cannellini beans, drained
Salt to taste
Season chicken with 3 tablespoons chili powder and garlic powder. Place in zip lock bag and let marinate overnight or for 8 hours.
Pull husks off tomatillos and wash thoroughly.
Place oven rack in the middle of the oven and preheat to 400. Coat tomatillos, Pasilla peppers, Anaheim peppers, jalapenos, cut lime, and quartered onion with oil and liberally with salt and place on a cookie sheet. Put cookie sheet in oven and cook for 15 minutes or until peppers are charred and look burned. If not sufficiently charred, place back in oven and broil on high for 2-3 minutes.
While peppers are charring, in a heavy bottomed 8-quart pot. Cover the bottom of the pot with 3 tablespoons of oil and heat over medium high heat. Sear chicken thighs until brown on both sides (do not let burn) and set aside. There should be nice bits of chicken left on the bottom of the pot. This may be done in batches. Let cool for 5 minutes and rough cut into one inch pieces and set aside.
After peppers are cooked, let cool, pull stems off peppers. Place peppers, onions, remaining chili powder, chicken broth, chipotle in adobo, chopped garlic, cumin, ½ of chopped cilantro in the pot you used to cook chicken. Squeeze lime (but not the peel) into the pot as well. Using a stick blender, blend ingredients until smooth.
Add chicken and simmer on low for at least 15-30 minutes, stirring to make sure it does not stick. Add beans and simmer for another 5 minutes. Salt to taste.
Garnish with sour cream, broken Fritos and chopped cilantro.
Makes 6-8 large servings