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The ingredients needed to prepare Chicken Chili with Roasted Garlic:
- Get Roasted Garlic
- Get 12 clove garlic (unpeeled)
- Use 1 tbsp extra virgin olive oil
- Prepare Chili
- Take 1 onion (or 12 shallots)
- Get 2 tbsp extra virgin olive oil
- Provide 3 anaheim chili peppers
- Prepare 3 clove garlic, minced
- You need 3 tbsp flour
- Prepare 1 cup dry white wine
- Use 7 cup chicken broth (low sodium)
- Prepare 1 tbsp chili powder
- Provide 1/2 tsp ground cayenne papper
- Take 4 cup shredded cooked chicken
- Take 15 oz navy beans, undrained
- Get 1 pinch kosher salt
- You need 1 pinch black pepper
- Prepare 10 oz chopped spinach (frozen, thawed, and squeezed dry)
- Provide 3/4 tsp smoked paprika
- Provide 1/3 cup heavy cream
- You need 1/2 cup monterey jack (for garnish)
Steps to make Chicken Chili with Roasted Garlic:
- Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
- Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
- Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
- Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
- (from Food Network Magazine, Jan/Feb 2010)
In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. This Garlic Chili Chicken with Green Bell Peppers is one of my favorite recipes. It's packed with flavor thanks to fresh garlic and delicious smoky chili powder. Easy Barbecue Pulled Chicken Chili using leftover chicken.
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