Chilli - C'Cutlets [St] 'Verde

By Kwasome

Rachel Ray: Goes Good With: Grilled Corn on the Cob & Chipotle Cream

Ingredients

• 4 large poblano peppers
• 1 1/2 pounds chicken cutlets
• Extra virgin olive oil for drizzling + 2 tablespoons
• 1 jalapeno pepper, seeded and chopped
• 1 onion, chopped
• 3 cloves garlic, grated
• 18- 20 tomatillos, peeled and coarsely chopped
• 1 cup heavy cream
• 2 to 3 cups chicken stock, depends upon how thick you like your sauce
• 1 1/2 teaspoons ground cumin
• 1/4 cup cilantro or flat leaf parsley, divided
• 3 tablespoons fresh mint, (a generous handful)
• 1 sack white corn tortilla chips
• 1 cup shredded Chihuahua or Monterey Jack cheese, divided
• 2 tablespoons finely chopped chives

Details

Servings 4

Preparation

Step 1

1.) Heat broiler and grill pan to high.
2.) Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
3.) While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
4.) Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5-6 minutes.
5.) Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5-6 minutes and stir in peppers 2-3 tablespoons of chopped cilantro and the mint. Turn heat off.
6.) Add the juice of 2 limes to the chili and stir.
7.) Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.