Spicy Green Chicken Chili
"This is one of those awesome recipes that's easy to freeze and basically a full meal, in itself. This recipe makes 4 BIG bowls!If I had a Crockpot, or knew how to use one, I suspect this is the kind of recipe that would be a prime candidate for that method of slow cook. I don't have one and have never used one, so ... I don't know. Hopefully someone will try it and post the changes in the comments section!This is a spicy, tangy, chicken chili, with big chunks of shredded chicken. I usually throw all the stuff into a pot and let it gurgle and simmer away for about 60 minutes. Then, I chill it, package it and freeze most of it, for another day, when I'm feeling lazy. I always garnish with some grated cheese, sour cream and salsa. Yum!..."
INGREDIENTS
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1 tbsp (13.5g)olive oil
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1 small (70g)onion, peeled and diced
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2 each (6g)garlic clove, minced
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1 1/2 lb (680g)whole boneless/skinless chicken breasts (or equivalent thigh meat)
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2 each (130g)poblano chillies, seeds removed and diced
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2 each (13.33g)jalepeno chillies, seeds removed and diced
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1 lb (454g)tomatillos, leafy wrapper removed, washed and diced
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2 each (133.33g)fresh limes
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2 tsp (4g)cumin seed, ground
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1 tsp (2g)coriander seed, ground
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1/2 tsp (1.17g)guar gum (optional)
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1/2 tsp (1.5g)xanthan gum (optional)
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1 bunch (100g)cilantro, washed and chopped
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salt and pepper, to taste
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