Baby, It's cold outside... and burning the midnight oil...

These past few weeks have felt like an eternity. The Irishman has been knee-deep in a project that has him rising at dawn and burning the midnight oil. Meanwhile, I've been tying up loose ends on a consulting gig of my own and gearing up for the exciting relaunch of a baking company I started during the pandemic. But more on that juicy tidbit later.

As you can probably guess, my once-beloved kitchen has been eerily quiet lately. Instead of whipping up gourmet meals, we've been surviving on a diet fit for any picky 5-year-old or the Irishman—think chicken nuggets, carrot, and celery sticks at the Final Final or simple rice bowls at home. And every now and then, we manage to squeeze in a bleary-eyed grown-up meal at one of our favorite neighborhood spots, Street or Cote Ouest Bistro.

The weather has inspired me as I gracefully glide back into the rhythm of clanging pots and pans. This weekend's unseasonable chill has me reaching for a beloved recipe that promises to warm our tummies and offer a comforting balm for the soul. 

Enter Green Chicken Chili. This versatile dish can be customized to suit anyone's palate, whether you're a tofu enthusiast, a pork aficionado, a beef lover, or a veggie connoisseur. The possibilities are endless!

So, I say, whip up a batch of this delectable Green Chicken Chili, savor every spoonful, and bask in the cozy vibes of the weekend. Enjoy.

Green Chicken Tomatillo Chili

Olive Oil

2 yellow onions chopped

4 poblano chiles, seeded and chopped

2 serrano chiles, seeded and chopped

6 cloves chopped garlic

4 tsp ground cumin

2 tsp dried Mexican oregano 

4 – 6 cups chicken broth

2 pounds uncooked chicken breast – skinless

2 cans drained and rinsed cannellini beans

1 c tomatillo salsa (see below)

Salt

Cilantro, fresh lime, sliced radish, and tortilla chips or tortillas to garnish

Tomatillo Salsa 

*You can use fresh store-bought salsa Verde or bottled - but I would not recommend it since it is so easy to make fresh and so damn delicious

1-pound cleaned tomatillos

1 white or yellow onion – chop in chunks

4 cloves garlic, cleaned, leave whole

1 – 2 medium jalapenos (depends on how spicy you like it; I use 2) – left whole

½ bunch cilantro

olive oil

Salt  

Preheat oven to 425*

In a bowl, toss tomatillo, onions, jalapenos, and garlic with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20 minutes. The vegetables should be a bit golden brown and blistered. 

Add vegetables to a blender, add cilantro, and blend until almost smooth. Taste and season if necessary, and if the sauce is too thick, add a little water. Set aside.

Poach chicken breasts. Drain and allow to cool (save the poaching liquid for the chili). Once the chicken has cooled, pull the chicken and set it aside.

Sauté chilis, onions, and garlic with olive oil until soft for about 10 minutes.  Add the spices, a pinch of salt, beans, and chicken. Cook for another couple of minutes. Add the chicken stock, including the reserved cooking liquid, to the pot and more stock, if needed, almost to cover the chicken and the vegetables; this should look like chili, not soup, so not too thin or thick…  Add tomatillo sauce, and simmer covered for 20 minutes.  Taste and season to your taste if needed.

Garnish with cilantro leaves, radish slices, and lime wedges.  

Bia maith leat.  Bon Appetit. Spis godt