Green chili with chicken

Green chili with chicken

Preparation time: 30 minutes
Cooking time: 1 hour, 26 minutes
Yield: 6 servings

8 New Mexico or poblano chilies
2 jalapeno chilies, optional
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 pounds boneless skinless chicken breasts
3 cans (14 ounces each) chicken broth
1 can (14 1/2 ounces) diced tomatoes
1 teaspoon dried oregano
1/4 cup whipping cream or half-and-half
2 tablespoons cornmeal
Chopped chilies, crumbled Mexican cheese, chopped onion, minced cilantro, salsa

  1. Heat the broiler or a heavy skillet over medium heat; roast the chilies, turning, until blackened on all sides, about 8 minutes. Transfer to a plastic or paper bag; set aside to cool. Peel away blackened skins. (It’s OK if some charred bits remain.) Seed chilies; chop. Set aside.

  2. Heat the oil in a Dutch oven over medium heat. Stir in onions, garlic and cumin; cook, stirring occasionally, until onions are translucent and tender, about 10 minutes. Meanwhile, cut the chicken into 1/2-inch square pieces; transfer to the Dutch oven. Cook, stirring once or twice, until chicken is opaque, about 8 minutes.

  3. Add chicken broth, tomatoes, oregano and reserved chilies. Increase heat to high; heat to a boil. Cover; reduce heat to a simmer. Cook, stirring occasionally, about 50 minutes. Stir in cream and cornmeal; cook 10 minutes. Pass the garnishes at the table.