Check out our new seasonings here
Serves approx. eight (8) ppl.
Ingredients:
- Twelve (12) chicken thighs
- Val Coffee Steak Rub, to taste
- Two (2) whole garlic cloves
- Olive oil
- Salt and Pepper
- Two (2) white onions, roughly diced
- Two (2) 14 oz cans of chicken broth
- One (1) 7 oz can of hatch chilis ,with juice
- One (1) 15 oz can of fire roasted corn, drained
- Two (2) 15 oz cans of cannellini beans, with juice
- One (1) 15 oz can of navy beans, with juice
- Three (3) cups cooked chicken, shredded
- 1 1/2 tsp. cumin
- 1/2 tsp. Mexican oregano
- 1/2 tsp ground coriander
- 1/4 tsp. Val Coffee Steak Rub or ancho chili powder
- 1/4 tsp. cayenne pepper
- One (1) 8 oz pkg. cream cheese, cubed
- Juice of two (2) large limes
- Avocado, to garnish
- Fresh cilantro, to garnish
- Corn chips, to garnish
Directions:
- Turn oven on to 400 degrees Fahrenheit.
- Place chicken thighs on a baking sheet and season with Val Coffee Steak Rub.
- Bake until thighs reach an internal temperature of 175 degrees.
- Set meat aside to cool and place drippings in a fat separator.
- Cut tops off the two garlic cloves and place in aluminum foil. Drizzle olive oil over garlic and season with salt and pepper. Cover with foil and place in oven for approx. 45 minutes.
- Once chicken is cooled, pull off the bone and set aside.
- Dice onions and set aside.
- Once bulbs are roasted, squeeze garlic out, chop and set aside.
- Using a Dutch oven, add 1 tbsp. olive oil, onions, salt, and pepper until sauteed.
- Add garlic, chicken broth, chicken drippings, hatch chilis, fire roasted corn, cannellini beans and navy beans.
- Incorporate the shredded chicken, cumin, oregano, coriander, Val Coffee Steak Rub, and cayenne pepper. Stir well.
- Add cream cheese and the juice of two limes. note: I like to drop the rind into the broth, after juicing.
- Garnish with avocado, cilantro, and corn chips.
When storing chicken chili, here are some key tips to keep it fresh and safe:
- Cool It Quickly: Allow the chicken chili to cool to room temperature (within 2 hours) before storing it. This helps prevent bacterial growth.
- Use Airtight Containers: Store the chili in airtight containers or resealable bags. This will keep it fresh and prevent odors from absorbing into other foods in the fridge or freezer.
- Refrigeration: If you plan to eat it within a few days, store the chili in the refrigerator. It will typically stay fresh for up to 3-4 days.
- Freezing: For longer storage, chicken chili can be frozen. Ensure you use freezer-safe containers or heavy-duty freezer bags. You can freeze it for up to 3 months.
- Labeling: Always label the container with the date it was made so you can track how long it’s been stored.
- Reheat Safely: When reheating, ensure the chili reaches a temperature of 165°F (74°C) to ensure it’s safe to eat. Stir it well to heat evenly.
Check out our new seasonings here
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