Smoky Chicken Chili
SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 55 MINUTES.
This unique chili combines both tomatillos and grape tomatoes for maximum flavor. Serve with toppings of your choice: sour cream, green onions or lime wedges.
2 tbsp olive oil, divided
1 small white onion, cut into ½-inch cubes 4 tomatillos, papery skin removed, quartered
2 cloves garlic, peeled 1 jalapeño chile pepper, halved and seeded 1½ cups low-sodium chicken broth, divided
1 lb boneless, skinless chicken thighs, cut into 1-inch chunks 2 tsp smoked paprika 1 tsp each ground cumin and sea salt ½ tsp ground black pepper 1 small carrot, finely chopped 1 cup halved grape tomatoes
1. Preheat oven to 400°F. On a large baking sheet, drizzle 1 tbsp oil on onion, tomatillos and garlic and roast for 8 to 10 minutes, until lightly caramelized. In a blender or food processor, purée roasted vegetables, jalapeño and ½ cup broth. 2. In a bowl, toss chicken with paprika, cumin, salt and pepper. In a large saucepan on mediumhigh, heat 2 tsp oil. Add chicken and cook, turning occasionally, until browned, 4 to 6 minutes. Transfer to a bowl.
3. In same pan, heat remaining 1 tsp oil on medium. Add carrots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add remaining 1 cup broth and reserved puréed vegetables; bring to a simmer. Return chicken to pan. Reduce heat to medium-low; simmer for 10 minutes. Add tomatoes; simmer until tomatoes are softened and chicken is cooked through, 5 to 7 minutes more.
PER SERVING (1/4 of recipe): Calories: 255, Total Fat: 13 g, Sat. Fat: 2.5 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2 g, Carbs: 11 g, Fiber: 3 g, Sugars: 4 g, Protein: 25.5 g, Sodium: 629 mg, Cholesterol: 107 mg