← All recipes

Rosemary Chicken Chili With Snow Cap Beans And Roasted Poblanos

Rosemary Chicken Chili With Snow Cap Beans And Roasted Poblanos is built on Bone In Chicken Breast Halves, Canned Reduced Sodium Chicken Broth, Fresh Poblano Chiles, Olive Oil, and Onions. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 lb
• 9 cup
• 8
• 3 tbsp
• 4 cup
• 8
• 2
• 1
• 4 cup
• 1 tbsp

Method (preview)

1. 1

   To rewarm, heat slowly at a low temperature on the stove or better yet, use a crock pot.

2. 2

   Arrange chicken pieces in single layer in large deep skillet.

3. 3

   Add enough broth (about 8 cups) to just cover chicken.

4. 4

   Bring to simmer over medium heat.

5. 5

   Cover partially and cook until chicken is just cooked, turing chicken once, about 40 minutes.

6. 6

   Cool chicken in broth.

7. 7

   Transfer chicken to cutting board.

8. 8

   Strain poaching broth into 8-cup glass measuring cup.

9. 9

   Spoon fat off top of broth.

10. 10

    Add enough remaining canned broth to equal 8 cups broth total.

11. 11

    Remove skin, bones and cartilage from chicken.

12. 12

    Cut chicken into 1/2-inch chunks.

13. 13

    Cover and refrigerate chicken pieces.

14. 14

    Char poblano chilies over gas flame or in broiler until blackened on all sides.

15. 15

    Enclose in paper bag 10 minutes.

16. 16

    Peel and seed chilies and pepper.

17. 17

    Cut chiles lengthwise into 1/2-inch strips.

18. 18

    Heat oil in large heavy enameled cast-iron Dutch oven over medium heat.

19. 19

    Add onions, garlic and jalapeno chiles.

20. 20

    Cover and cook until onions are tender, stirring occasionally, about 10 minutes.

21. 21

    Add reserved 8-cups broth.

22. 22

    Stir in 1 teaspoon salt.

23. 23

    Bring to simmer.

24. 24

    Cover partially and simmer gently for flavors to blend, stirring occasionally, about 30 minutes.

25. 25

    Add potatoes and roasted poblano chiles.

26. 26

    Cover and simmer until potatoes are almost tender, about 15 minutes.

27. 27

    Add reserved chicken pieces and beans.

28. 28

    Simmer until heated through, about 5 minutes.

29. 29

    Stir in the rosemary.

30. 30

    Season to taste with salt and pepper.

31. 31

    Cool to room temperature, cover and refrigerate for up to 2 days.

32. 32

    To serve, re-warm gently over low heat until hot.

33. 33

    Recipe created exclusively for Cooking.com by Michael McLaughlin.

34. 34

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

35. 35

    Serve the chili with corn tortillas and chilled Mexican beer, for a great cold weather supper.