Smoky Chicken Chili

• Meat

  • 1 Chicken, whole raw
  • 1 Chicken, whole smoked
  • 1 cup From smoked chicken pan, juices

• Produce

  • 14 oz Black beans, canned
  • 1/2 cup Coriander
  • 4 cloves Garlic
  • 2 Jalapeno peppers
  • 1 Onion, large
  • 2 tsp Oregano
  • 2 Poblano peppers
  • 14 oz Tomatoes, canned fire roasted
  • 28 oz White beans, canned small

• Canned Goods

  • 5 1/2 cups Chicken broth

• Condiments

  • 3 tbsp Liquid smoke

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tbsp Paprika, smoked
  • 1 Pepper
  • 1 Red pepper
  • 4 tsp Salt, smoked

• Nuts & Seeds

  • 2 tbsp Cumin

• Other

  • Roasting pan with a rack and lid

Found on tasteandsee.com

Description

Directions

• Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan.
• Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours.
• Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
• Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute.
• Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil.
• Turn down to a simmer and cook for 15 minutes.
• Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.

Nutrition