Martha Stewart Chicken Chili Recipes

Steps:

• Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
• Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
• Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

Steps:

• In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
• Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Steps:

• In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
• Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
• Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
• Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

Steps:

• Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
• Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
• Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Steps:

• In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
• Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
• Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.