Smoky Chicken Chili


Clean Eating - - RECIPES -

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

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