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Chili Verde con Pollo (Green Chili with Chicken)

 Penny Burt
Prep Time
0
min.
Total Time
12
hr.
Servings

0

What You Need

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Make It

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  • Rinse beans, removing any bad beans or floaters. Soak beans in water overnight in a large pan.
  • The next day, boil the beans in the soak water, adding chicken broth for extra liquid. Add 1/2 of the chopped onion. Cook until beans are soft enough to eat. Season to taste with chili powder, soy sauce, salt and pepper.
  • Douse chopped chicken with lime juice and let set. In the mean time, heat a skillet to medium heat and add olive oil. Sauté the other half of the chopped onion. Press the garlic cloves and sauté them with the onion. After the onion clarifies (be careful not to let the garlic scorch) add the chicken and the set aside lime juice to the pan (discard old chicken and lime juices). Cook until the chicken is cooked through.
  • Put chicken mixture and bean mixture together in a large pan or crock-pot. Add cilantro and green chilies. Heat through and serve.

Notes

After the beans are cooked, the assemblage time of the chili is only 30 minutes. This recipe tastes even better after the completed chili sits refrigerated overnight.

Ratings & Reviews

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