Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chicken And Roasted Poblano Chili
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 poblano chilies
2 tablespoons olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons sea salt, plus more to taste
2 teaspoons cumin
1 teaspoon dried fennel
1/2 teaspoon dried marjoram or dried oregano, to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 bottle (10 ounce size) apple juice, preferably unfiltered
2 cans (14 ounce size) chicken broth
1 can (14.5 ounce size) diced tomatoes
2 bay leaves
2 cans (15 ounce size) cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
4 cups shredded, cooked chicken
1/4 cup chopped fresh cilantro leaves
avocado slices for garnish
lime wedges for garnish
directions
Preheat oven to 500 degrees F.
Line a rimmed baking sheet with foil. Add poblano chilies, and coat with 1 teaspoon olive oil. Roast at 500 degrees F for 15 to 20 minutes or until peppers look blistered, turning several times.
Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat, then add onion. Reduce heat to low and cook, stirring often, for 10 minutes or until onion is tender.
Add garlic, and cook, stirring constantly, about 1 minute. Stir in chili powder and next 5 ingredients. Add chopped poblanos. Cook, stirring constantly, for about 2 minutes.
Stir in apple juice, broth, and tomatoes. Bring to a low boil over medium-high heat and reduce heat to low. Simmer uncovered, about 30 minutes, stirring occasionally. Add bay leaves, beans, and chicken, and cook 10 minutes more, stirring occasionally.
Remove bay leaves, and stir in cilantro. Season with additional salt and pepper, if desired. Garnish, if desired, with avocado slices and lime wedges.
added by
ilovetocook23
nutrition data
436 calories, 13 grams fat, 38 grams carbohydrates, 43 grams protein per cup.
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