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Before you jump to Chicken Chili with Roasted Garlic recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let’s go back to chicken chili with roasted garlic recipe. You can have chicken chili with roasted garlic using 21 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Chicken Chili with Roasted Garlic:
- You need Roasted Garlic
- Use 12 clove garlic (unpeeled)
- Take 1 tbsp extra virgin olive oil
- Use Chili
- Prepare 1 onion (or 12 shallots)
- You need 2 tbsp extra virgin olive oil
- Prepare 3 anaheim chili peppers
- Provide 3 clove garlic, minced
- Prepare 3 tbsp flour
- Get 1 cup dry white wine
- Get 7 cup chicken broth (low sodium)
- Use 1 tbsp chili powder
- Prepare 1/2 tsp ground cayenne papper
- Get 4 cup shredded cooked chicken
- Prepare 15 oz navy beans, undrained
- You need 1 pinch kosher salt
- Get 1 pinch black pepper
- Get 10 oz chopped spinach (frozen, thawed, and squeezed dry)
- Take 3/4 tsp smoked paprika
- Use 1/3 cup heavy cream
- You need 1/2 cup monterey jack (for garnish)
Steps to make Chicken Chili with Roasted Garlic:
- Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
- Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
- Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
- Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
- (from Food Network Magazine, Jan/Feb 2010)
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