Green Chicken Chili

with a side of jalapeño cheddar cornbread

Why is it the winter of the snow storms? Is this normal?…Anyways, snow storms aside, when it’s this chilly and cold all we crave is comfort and everyone needs the perfect chili recipe. We actually prefer this to a tomato chili because it feels light and refreshing with all the green chilies and shredded chicken. And in our opinion, you can’t eat chili with out some version of a cornbread, specifically, a jalapeño cheddar cornbread.

Chili Recipe:

Ingredients:

• 2 bone in skin on chicken legs

• 1-2 chicken breast

• 1 green pepper, diced

• 1 poblano pepper, diced

• 1/2 jalapeño, diced

• 1 onion, diced

• 5 cloves garlic, minced

• 1 jar of green enchiladas sauce

• Seasonings for chicken: chili powder, garlic powder, onion powder, cumin (measure with your heart)

• 1/2 tbsp olive oil

• Juice of 1 lime

• 3 cups chicken broth

• 3 cups water

• 1 or 2 jars of cannellini beans (add more if you like beans)

• Salt & Pepper

• Toppings: monetary jack cheese, cilantro, sliced jalapeños, chopped onions, tortilla chips

Instructions:

• In a large soup pot on medium heat, brown you seasoned chicken legs and breasts until nice and golden, remove from pot

• In the renderings of the chicken fat sauté your peppers and onions for ~5 minutes then add in the garlic - if you need to add more olive oil

• Put your chicken back in and cover with chicken broth, water, juice of 1 lime and one jar of enchiladas sauce - letting it simmer for 1 hour or so…this will create a richer chicken stock due to the bone in skin on chicken

• Remove the chicken and let cool then shred, being careful to remove the fat and bones

• Add the chicken back in with your beans - taste for seasoning and add salt and pepper as needed

TOPPINGS: Shredded monetary jack cheese, we like to mix our chopped cilantro and white onion with a bit of salt and lime juice, chopped jalapeño, and tortilla chips

Jalapeño Cheddar Cornbread Recipe:

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all purpose flour

• 1 can creamed corn 15 oz

• 1 tablespoons baking powder

• 1/2 teaspoon of salt

• 1/2 cup granulated sugar

• 1 large egg

• 1 cup milk

• 1/3 cup melted butter

• 1/2 cup freshly grated cheddar cheese

• 1-2 tbsp jalapeño, dices (add more if you like extra heat)

Honey Butter

• 2 tbsp honey

• 2 tbsp butter

Instructions:

• Combine all cornbread ingredients (minus the cheddar and jalapeño) into a bowl and mix until you no longer see lumps or flour

• Toss in the cheddar and jalapeño then pour into a greased 8X8 or 9x9 baking dish

• Melt butter and mix in honey until combines

• Let cornbread bake for 12 minutes in a 400 degree oven, remove and brush on honey butter then rotate and bake for another 10-15 minutes

• Finish with more honey butter, flakey salt, and enjoy!