CHICKEN CHILI WITH COLLARDS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
- Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
- Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 881 milligrams, Carbohydrate 45 grams, Fiber 13 grams, Protein 47 grams, Sugar 7 grams
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Cesar gutierrez
[email protected]This chili is a crime against food. It should be illegal to call it chili.
innocent boy
[email protected]Avoid this recipe at all costs. It's a disaster.
Abdur Rosid
[email protected]I wish I could give this recipe zero stars. It was the worst chili I've ever tasted.
Alam gir
[email protected]This recipe is a total fail. Don't waste your time or money on it.
ted krieg
[email protected]I'm not sure what I did wrong, but this chili turned out terrible. It was nothing like the picture.
SOUROV SOUROV
[email protected]This chili is the worst chili I've ever had. It was watery, bland, and just plain bad.
shehzad bhutta
[email protected]I would not recommend this recipe. It was a waste of time and money.
marvin evans
[email protected]This chili was a disappointment. The flavors didn't come together well, and it was just too spicy for me.
Sheirene Powell
[email protected]I found this chili to be a bit bland. I added some extra spices, like cumin and chili powder, and it turned out much better.
GRETTLE JONATHANS
[email protected]This chili is a bit spicy for my taste, but I still enjoyed it. I would probably use less chipotle peppers next time.
Lucida Sidera
[email protected]I love that this chili is made with chicken instead of beef. It's a healthier option, but it's still just as delicious.
Wardahbutt Wardahbutt
[email protected]This chili is so easy to make, and it's perfect for a weeknight meal.
Bishal Sunar
[email protected]I added some extra vegetables to this chili, like carrots and celery, and it turned out great.
Sherwin Callender
[email protected]This was a great recipe! I followed it exactly and it turned out perfect.
Sp Sharma
[email protected]This chili is absolutely delicious! I love the smoky flavor of the chipotle peppers.
Ramon Herrera
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of collard greens, but I'm so glad I did! The collards add a really nice depth of flavor to the chili.
Afaque Laghari
[email protected]I've made this chili a few times now, and it's always a hit with my family and friends. It's a great way to use up leftover chicken, and it's also a very affordable meal.
Iyannah King
[email protected]This chicken chili with collards recipe is a winner! The combination of flavors is amazing, and the collards add a nice touch of bitterness that balances out the richness of the chili.