30-Minute Green Chicken Chili

While working at Food & Wine magazine in my early twenties, some of the editors were raving about Hatch green chillies as we chatted, and, not wanting to seem like a total idiot, I nodded enthusiastically and then immediately went to search what these things were. They are, in fact, pretty awesome, and come from a town called Hatch in New Mexico, USA. You can add them to soups, stews, salsas or use as toppings for burgers or pizzas for a great depth of flavour. They range in heat level (and also offer a subtle sweetness to them), so buy whichever are better for your palate.

This recipe is in no way meant to replicate a traditional chili verde (from New Mexico) but, regardless, it is pretty good. It’s one of those dishes you’ll make and be like, whoa, that’s a lot better than I expected in this short amount of time. You may have to do a bit searching for fresh tomatillos if they’re not readily available, but the tinned variety will always be available online and in specialty stores.

Ingredients

• 2 tablespoons olive oil, divided

• 1 medium yellow onion, diced

• 2 jalapeño chillis, 1 seeded and diced, 1 sliced for sprinkling

• 2 poblano or green (bell) peppers, seeded and diced

• 1 tin tomatillos, drained or 6 fresh husked or 6 fresh green tomatoes, roughly chopped

• salt and freshly ground black pepper

• 2 garlic cloves, grated or minced

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano

• 450 g (1 lb) skinless, boneless chicken thighs

• 500 ml (17 fl oz/2 cups) low-salt chicken stock (broth)

• 125 g (4 oz) tin mild or hot chopped green chillies, preferably Hatch

• 2 limes, juice of 1, 1 sliced into wedges, for serving

• 15 g (1/2 oz/ 1/2 cup) fresh coriander (cilantro), fine stems and leaves roughly chopped

• 1 Hass avocado, halved, destoned, peeled and sliced, for serving (optional)

Keeping It Simple by Yasmin Fahr

Directions

1. Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.

2. Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Cook until the chicken is cooked through, about 10 minutes. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasoning as needed. Ladle into bowls and top with coriander, avocado (if using) and sliced jalapeño. Serve with lime wedges.

Recipe notes: You can add white beans when you add the chicken. Then, use the back of a wooden spoon to mash the beans against the side of the pan to thicken it.