Ashley Bug’s Super Easy ChiliFebruary 11, 2016
Introducing Dr. BFebruary 20, 2016
- 1 pound chicken breasts, cut into pieces
- 4 tbsp macadamia oil
- 1 white onion, finely chopped
- 1 tbsp cumin
- 5 poblano peppers
- 5 anaheim peppers
- 15 medium-sized tomatillos, husks removed
- 2 jalapenos, stems and seeds removed
- 1 tbsp minced garlic
- 1 bunch of cilantro, divided
- 3 cups cooked rice
- Place the poblano, Anaheim chiles, and jalapenos on a baking sheet under broiler, blacken on one side, flip, blacken on the other side (about 5-6 minutes per side). Roughly chop the peppers and place them in the bowl of a food processor.
- Add the garlic and half the cilantro to the food processor. Pulse all ingredients together until the texture is smooth with a few small chunks.
- Preheat oven to 300 degrees.
- Heat the oil in a dutch oven over medium-high heat. Add the chicken, browning well on all sides. Add the chopped onion, cooking until the onions have softened. Add the tomatillos and cumin, stir well, and cook for one minute.
- Add the chile mixture to the pot. Bring all ingredients to a boil. Once boiling, cover the pot, leave lid slightly ajar, and place the pot into the oven.
- Cook for 3-3 1/2 hours, or until chicken is fork-tender and can be shredded easily with a fork.
- Before serving, stir in half of the remaining cilantro.
- Serve hot over rice with cilantro as garnish.