Avocado Chicken Chile de Arbol

Avocado Chicken Chile de Arbol

This is my entry for Gloria of Foods and Flavors of San Antonio’s monthly chili-cook off challenge. This month’s challenge was slated to be called “Return of the Chili Queens” after the infamous Chili Queens of the 1880’s. In San Antonio these “queens” gathered in their colorful wagons at the Military Plaza to sell their homemade chili. Back then a plate of chili and beans only cost a dime! Sadly the Return of the Chile Queens in San Antonio, the birthplace of chili, has been canceled. Some traditions should be kept alive, and I think this is one of them. It is such a cool part of San Antonio’s history, and is worth re-visiting. Mostly for the fun of it and for chili history’s sake!

Avocado Chicken Chile de Arbol

When I set out to make this chili I was feeling a lot better after being sick for a few days. Half-way through I realized I wasn’t as well as I thought. I was only able to eat little, to taste test a bit and to check the seasonings. It was every bit as good as the aroma permeating the house promised. The mmm and yum sounds from the kitchen table confirmed it was. And the nearly empty pan.

I took the idea of white chicken chili and ran with it. White chili is usually made with chicken broth instead of tomatoes. A little too soup-like for me. So I added pureed avocado to give it a thick and rich texture, and in case you miss the tomatoes I threw in some fresh diced ones at the end. This is super creamy and flavorful. It’s loaded with delicious textures from tender hunks of chicken, cannellini beans, corn, green pepper, tomatoes, and onions. I used toasty, spicy Chile de Arbol for heat, but you can use whatever you have on hand. Canned chipotles or jalapeños would work wonders, too. If you prefer a subtle spice a can of diced green chiles would do the trick too.

Avocado Chicken Chile de Arbol

Avocado Chicken Chile de Arbol
(by Reeni)
4 dried Arbol Chile pods*
vegetable oil, for sauteing
1 and 1/2 pounds chicken breast, boneless, skinless
1 onion, cut in 1″ strips
1 green pepper, cut in 1″ strips
3 cloves garlic, minced
Sea salt and fresh cracked pepper
2 cans Cannellini Beans, with juices
4 cups chicken broth
3/4 cup corn
1 tablespoon Chile powder
1 tablespoon fresh Parsley, chopped
2 teaspoons Cumin
2 teaspoons Oregano
2 avocadoes
1 and 1/2 cup diced tomatoes
1 tablespoon fresh squeezed lime, plus more for serving
Shredded cheese, sour cream, and tortilla chips for serving
Remove the stems and seeds from your chile pods. In a dry skillet over low heat toast the chile pods for about five minutes. Remove from heat to a small bowl and cover with boiling water. Set aside.
Rough chop the chicken breasts into bite-sized pieces.
In a large soup pot or heavy-bottom sauce pan add three tablespoons vegetable oil, diced onion, pepper, garlic, and chicken. Season with salt and pepper. Saute until chicken is cooked and vegetables are tender.
Mince your chile pods and add them to the chili.
Add the beans, chicken broth, corn and spices. Season with more salt and pepper.
Simmer for 30 minutes.
Puree the avocados in a food processor with about 1/2 cup of the chicken broth from the chili. Puree until smooth.
Add to chili along with the diced tomatoes and lime juice. Bring back to a simmer, mix well to incorporate the avocado.
Remove from heat and serve.
*adjust to you personal/family’s preference

Avocado Chicken Chile de Arbol

Comments

  1. The Blonde Duck says

    You must have gotten a wonky turkey burger. That’s ok–bean burgers are mighty tasty!

  2. Tangled Noodle says

    I'm sorry to hear you weren't feel quit up to par but I do hope you're on the road to full recovery! As usual, this is fantastic – I love how you plated it with the lime and chiles. Mmmmmm . . .

  3. Amanda says

    ummm YUMMY! I love that! It sound wonderful!Where do you come up with these Reeni? Yeah for winning I went and voted for you!We made your Rumpledethumps this weekend. They were GREAT! We BBQ’d on Sunday and I made it to go with all the meat my hubby cooked.

  4. Tangled Noodle says

    I’m sorry to hear you weren’t feel quit up to par but I do hope you’re on the road to full recovery! As usual, this is fantastic – I love how you plated it with the lime and chiles. Mmmmmm . . .

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