Chicken Chili
A hearty Mexican-inspired chili made with shredded rotisserie chicken, pink beans, and a rich sauce of chiles, tomatoes, peanuts, and aromatic spices. This flavorful dish combines traditional chili elements with unique ingredients like dry-roasted peanuts for added depth.
Ingredients
- •1¼ cups reduced-sodium chicken broth
- •1 can stewed tomatoes
- •4 whole dried New Mexican or guajillo chiles
- •1 slice white onion
- •2 cloves garlic
- •½ cup coarsely chopped fresh cilantro
- •¼ cup dry-roasted peanuts
- •1 teaspoon ground cumin
- •¼ teaspoon salt
- •2 tablespoons olive oil
- •1 whole rotisserie-cooked chicken
- •1 can pink beans in sauce
- •1 serving garnish
Cooking Instructions
- 1.
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
2 min
- 2.
Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
5 min
- 3.
Meanwhile, coarsely shred chicken, discarding skin and bones.
5 min
- 4.
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
10 min
