GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat broiler and grill pan to high.
- Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
- While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
- Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
- While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
- Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
- Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
- Add the juice of 2 limes to the chili and stir.
- Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
- Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.
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David Huff
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Erica Ochoa
[email protected]This dish was a bit too spicy for me, but I still enjoyed it.
Vinoth Karan
[email protected]I highly recommend this recipe. It's a great way to enjoy grilled chicken and chili verde.
Amanda Cranfield
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are delicious.
Alla'n K Kerr
[email protected]I'm not a fan of corn on the cob, but I loved it in this dish.
Isha Hamza
[email protected]This dish is a great way to use up leftover chicken.
barbara hill
[email protected]I love the way the chipotle cream complements the chili verde sauce.
OMME HANI Omme hani
[email protected]This recipe is a keeper! I'll definitely be making it again.
Asia Cyrus
[email protected]I've never had chili verde before, but this recipe was a great introduction. The sauce was flavorful and the chicken was cooked perfectly.
avscqx
[email protected]This dish is perfect for a summer cookout. It's easy to make and the flavors are amazing.
Waseem Satti
[email protected]I made this recipe for my family and they all loved it! The chicken was juicy and flavorful, and the chili verde sauce was delicious.
McTrippy Hippie
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The chipotle cream added a nice smoky flavor without being too overpowering.
Dulce Qannabbos
[email protected]5 stars! This dish was amazing.
Perseverance Gombo
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Junaid Tanha09
[email protected]I love the combination of flavors in this dish. The chicken is tender and flavorful, and the chili verde sauce is nice with the roasted corn.
Uzair Zamani
[email protected]This is one of my favorite recipes to make in the summer. The grilled corn on the cob is the perfect side dish.
Nikita Jonathan
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chipotle cream adds a delicious smoky flavor to the dish.
Linah Hlongwane
[email protected]This dish was a hit at my last dinner party! The chicken was flavorful and juicy, and the chili verde sauce was the perfect balance of spicy and smoky. Everyone loved it!