I am really proud of this dish- it tastes fabulous. It is bit involved but is so worth the work. I would make it on a weekend. I used a variety of chilies- not spicy, just flavorful ones. I cooked chicken thighs in a delicious sauce and shredded the meat for the chili.
I served it with a delicious apple bean relish which provides an amazing crunch and lightness to the dish. To make it even more yummy, I topped it all off with a dollop of guacamole.
- 1 large yellow onion, quartered
- 1 head of garlic, drizzles with olive oil and wrapped in aluminum foil
Preheat oven to 350 degrees F.
Place the onion and wrapped garlic on a small cookie sheet. Drizzle the onion with some olive oil and salt. Bake for about 30 minutes or till the onion is tender. Squeeze the garlic out and keep aside with onion.
- 1 large dried New Mexico Chili, deseeded
- 1 dried Ancho Chili, deseeded
- 1 dried Chipotle Chili, deseeded
- 2 cups chicken broth
Add the chilies and the broth in a saucepan. Bring to a boil and simmer, covered for 30 minutes.
Add the chilies and liquid into a blender. Add the roasted onion and garlic. Blend till smooth.
- 4 chicken thighs on the bone
- 4 chicken drumsticks
- ½ cup all-purpose flour
- 2 tablespoons extra light olive oil
- ½ cup tomato sauce
Dredge the chicken pieces in the flour and sprinkle with salt. Heat a saucepan with olive oil. Brown the pieces on both sides on high heat. Keep aside and add the tomato sauce and blended sauce. Bring to a boil and add the chicken pieces back into the pan. Bring to a boil. Lower to simmer and cover with lid. Cook for 45 minutes or till the chicken is falls off the bone. Take the chicken out and take the meat off with a fork, shredding it at the same time. Discard the bones and add the meat to the sauce. Bring the sauce to a boil and test for seasonings. Add salt. Cook till the chili reaches desired consistency. Serve with Spanish rice or some creamy polenta.
Bean and Apple Relish
- One can pinto beans, rinsed and drained
- 2 small Pink Lady apples, chopped
- Juice of one lemon
- 2 teaspoons agave
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed
- 1 teaspoon salt
- ½ cup cilantro, chopped
Add the pinto beans and apples into a small serving bowl. Add the lemon juice, agave, olive oil, cumin seeds, salt and cilantro. Mix well and taste for seasonings. Let sit for at least an hour before serving. Serve a few tablespoons on top of the chicken chili and maybe a ladle of guacamole.