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Friday, March 29, 2024
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HomeGreen Chicken Chili

Green Chicken Chili

Photo Credit:- Cosori Air Fryers
The green color in this chili comes from the combination of poblano and Anaheim peppers, along with tomatillos. This combination results in a fresh, light-flavored chili. To dress it up, serve it with crushed corn chips, a mild white cheese such as queso quesadilla, chopped fresh cilantro, and sour cream as garnishes.

INGREDIENTS

  • 2  tbsp  unsalted butter
  • 1  medium yellow onion  peeled and chopped
  • 1/2  lb  poblano peppers  seeded and roughly chopped
  • 1/2  lb  Anaheim peppers  seeded and roughly chopped
  • 1/2  lb  tomatillos  husked and quartered
  • 2  small jalapeño peppers  seeded and roughly chopped
  • 2  garlic cloves  peeled and minced
  • 1  tsp  ground cumin
  • 6  bone-in, skin-on chicken thighs  (2 1/2 lbs  total)
  • 2  cups  chicken stock
  • 2  cups  Water
  • 1/3  cup  roughly chopped fresh cilantro
  • 3  cans Great Northern beans  drained and rinsed,  15 ounce  cans

INSTRUCTIONS

  1. Press the  Sauté  button on the Instant Pot ® and melt butter. Add onion and cook until softened, about 3 minutes. Add poblano and Anaheim peppers, tomatillos, and jalapeños and cook 3 minutes, then add garlic and cumin and cook until fragrant, about 30 seconds. Press the  Cancel  button.
  2. Add chicken thighs, stock, and water to pot. Close lid, set steam release to  Sealing, press the  Chili  button, and cook for the default time of  30 minutes.
  3. When the timer beeps,  quick-release  the pressure, open lid, and stir well. Press the  Cancel  button and remove chicken to a cutting board. Carefully remove skin from chicken and shred meat with two forks.
  4. Use an immersion blender to purée sauce until smooth. Stir meat, cilantro, and beans into sauce. Serve warm.

RECIPE NOTES

PER SERVING
CALORIES: 304
FAT: 10g
PROTEIN: 33g
SODIUM: 154mgFIBER: 7g
CARBOHYDRATES: 19g
SUGAR: 3g

Source:- Cosorithis

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