Chicken Chili Verde with Cornbread

Chicken Chili Verde

with Cornbread

45 MIN
$29.99 4 Servings
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From the Test Kitchen

This hearty green chili features poblano pepper, white beans, and a tomatillo salsa broth, which you'll use to boil the chicken before shredding it into pieces. You'll top it off with melty cheese and some spicy jalapeños, then serve it alongside a simple, sweet cornbread.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Chicken Chili Verde with Cornbread
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 cup Chicken Bone Broth
  • 1 Pasture-Raised Egg
  • 1 15.5-Oz Can Cannellini Beans
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 oz Sliced Pickled Jalapeño Peppers
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 cup Cornbread Mix
  • ½ cup Sour Cream
  • 1 oz Salted Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Baking Powder
  • ¼ cup Cornstarch
step-by-step
instructions
Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cornstarch and 1/2 cup of water. Pat the chicken dry with paper towels; season with salt and pepper on both sides.

Make the cornbread
2 Make the cornbread
Lightly grease an 8-inch square (or medium) baking dish. In a bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt the butter in a large bowl in the microwave. Add the sour cream and egg; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter into the baking dish; spread into an even layer. Bake 10 to 15 minutes, or until set and cooked through (a toothpick inserted should come out clean). Remove from the oven.
Start the chili
3 Start the chili
Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
Finish the chili & serve your dish
4 Finish the chili & serve your dish
Add the broth (carefully, as the liquid may splatter), 1 1/2 cups of water, and the cornstarch slurry (stirring to recombine before adding); season with salt and pepper. Whisk to thoroughly combine. Add the tomatillo sauce, beans (including the liquid), and seasoned chicken. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Carefully transfer the cooked chicken from the pot to a work surface; using 2 forks, shred into pieces. Return the shredded chicken to the pot and stir to combine. Serve the finished chili with the cornbread. Top the chili with the cheddar and monterey jack and as much of the chopped pickled jalapeño peppers as you’d like. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cornstarch and 1/2 cup of water. Pat the chicken dry with paper towels; season with salt and pepper on both sides.

2 Make the cornbread
Lightly grease an 8-inch square (or medium) baking dish. In a bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt the butter in a large bowl in the microwave. Add the sour cream and egg; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter into the baking dish; spread into an even layer. Bake 10 to 15 minutes, or until set and cooked through (a toothpick inserted should come out clean). Remove from the oven.
Make the cornbread
Start the chili
3 Start the chili
Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
4 Finish the chili & serve your dish
Add the broth (carefully, as the liquid may splatter), 1 1/2 cups of water, and the cornstarch slurry (stirring to recombine before adding); season with salt and pepper. Whisk to thoroughly combine. Add the tomatillo sauce, beans (including the liquid), and seasoned chicken. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Carefully transfer the cooked chicken from the pot to a work surface; using 2 forks, shred into pieces. Return the shredded chicken to the pot and stir to combine. Serve the finished chili with the cornbread. Top the chili with the cheddar and monterey jack and as much of the chopped pickled jalapeño peppers as you’d like. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Finish the chili & serve your dish
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