Photo:World Central Kitchen/WCK.org
World Central Kitchen/WCK.org
After years of serving food from the front lines,José Andrésis bringing his comfort food home.
The World Central Kitchen Cookbook.
The versatile green chili has been served all over the U.S. and “has a reputation,” he says. So much so that when serving the stew to firefighters in Santa Cruz, Calif., one first responder recognized it from assisting another tragedy. “A guy in front said, ‘We met your team at the last fire. Is it the green chili? That stuff was incredible,'” recalls Andrés.
Cozy and full of bright, herbaceous flavors, this dish might be served in natural disasters but it’s also fit for a weeknight dinner at home.
World Central Kitchen’s Chicken Chili Verde
5 scallions, trimmed and roughly chopped
1 (28-oz.) can whole or crushed tomatillos, drained if whole
1 (27-oz.) can whole fire-roasted green chiles, drained
1 jalapeño (optional)
4 medium garlic cloves, peeled
¼ cup roughly chopped fresh cilantro, plus more for garnish
1 Tbsp. olive oil or canola oil
2 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 medium yellow onion, diced
1½ tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups low-sodium chicken stock
1 (15.5-oz.) can chickpeas, drained and rinsed
1½ tsp. ground cumin
1½ tsp. dried oregano
1 tsp. ground coriander
Juice of 1 lime
¼ cup crumbled Cotija or shredded Monterey Jack cheese, for garnish
Cooked white rice or tortillas, for serving
1.Measure out 1/2 cup of the scallion greens and set aside for garnish. Place the remainder in a blender and add the tomatillos, fire-roasted chiles, jalapeño (if using), garlic, and cilantro and puree until just smooth.
2.In a medium pot, heat the oil over medium heat. Add the chicken and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is just translucent and the chicken has lightly browned and isn’t sticking to the bottom of the pot, about 10 minutes. Add the chicken stock and scrape the bottom of the pan to deglaze it, then add the tomatillo puree, chickpeas, cumin, oregano, and coriander and stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook until the chili is flavorful and thickened, about 2 hours.
3.Taste and add salt and pepper if needed, then stir in the lime juice before serving. Top each bowl with the reserved scallion greens, cilantro and cheese. Serve with rice or tortillas.
Serves:8Active time:20 minutesTotal time:2 hours, 20 minutes
source: people.com
