As I mentioned in last week’s RLTK, I’ve been on the hunt for recipes that use fresh corn. I remembered this one from Big Girl Small Kitchen that I pinned ages ago. It’s her take on a Molly O’Neill recipe (she’s the author of The New York Cookbook and One Big Table) and it is so easy and scrumptious, I could imagine making this year round. As long as you have a can of diced jalepenos handy, and can grab some fresh cilantro, you can make this anytime. The chicken is cut up into bite size chunks and cooked in the pot with spices and chicken broth. A spoonful of flour added early on helps things thicken up and diced red pepper adds flavor and color. I also added in a spoonful of green salsa for an extra kick.
Here’s my take on Molly O’Neill’s Green Chicken Chili with Fresh Corn
1 tablespoon vegetable oil
1 yellow onion, diced
1 red bell pepper, trimmed and chopped
1 carrot, coarsely chopped
1 jalepeno pepper, seeded and minced
One 4-ounce can chopped green chiles, drained
4 garlic cloves, minced
1/2 teaspoon cumin
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup corn kernels (about three ears-worth)
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon of tomatillo salsa (optional)
Broken corn chips, shredded cheddar and Greek yogurt, for serving (optional)
1. Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, carrot, and jalapeno. Cook about 4 minutes, until the vegetables are soft. Stir in the can of green chiles, garlic, cumin, 1/2 teaspoons salt, and 1/4 teaspoon pepper, and cook 1 minute, until aromatic. Stir in the flour until incorporated.
2. Stir in the broth and chicken, bring to a simmer, and cook for 5 minutes. If using fresh corn, stir it in and cook for 5-10 minutes. If frozen, cook the chicken 5-10 minutes, until no longer pink, then add the corn and cook 1-2 minutes more.
3. Taste and decide if you’d like to make it spicier with a spoonful of tomatillo salsa.
4. Stir in the lime juice and cilantro and add extra salt and pepper to taste. Serve with broken corn chips, shredded cheddar and Greek yogurt for toppings.
More chili recipes:
Frito Pie Chili