Happy Soup Saturday!
I made a huge batch of chicken chili verde (aka green chicken chili) yesterday, but unfortunately, my phone’s battery died in the middle of it. My klutzy self is not comfortable to have the DSLR nearby the stove or just in my fingers while I’m cooking up a storm. I’m a messy cook and really don’t want to clean raw chicken juices or grease splatter from high end optics.
Therefore, there are no photos of the progress. I’ll update the post next time I make the chili, but I promised the recipe, so here it is:
- 1 kilo chicken (a mix of breast and thighs, chopped into bite size pieces)
- 2 cups white beans
- 2 bunches of spring onions, finely chopped
- 3 cups salsa verde (store bought or homemade)
- 2 tsp salt
- 4 cloves garlic, finely chopped
- chicken broth
- big bunch of coriander
Quick-soak the beans, so you can easier determine how much additional water/broth you need.
Boil the 2 cups of beans in 6 cups of water for about 5 minutes, then let them soak for an hour. Drain, rinse, and they’re ready to go.
Brown the chicken in a bit of oil to get some flavors going, then add everything except the coriander. Add just enough chicken broth that you get a stew consistency. Make sure you have a bit more on hand in case things get a bit dry during the cooking.
Add a lid and cook on low until the beans are tender. I can’t really give you an accurate timetable for this. It depends on the age of the beans and some people like their beans softer than others. Anywhere between 1 and 3 hours. Just test the beans for softness from time to time. You got this!
Chop up the coriander and add it when you think the beans are soft enough. It’ll cook in the remaining heat.
Use your chili as topping for chicken chili pie or just enjoy it with a chunk of crusty bread.
And remember: It’s always better the 2nd day!