Chicken Chili with Roasted Garlic
Chicken Chili with Roasted Garlic

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken chili with roasted garlic. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chicken Chili with Roasted Garlic is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Chicken Chili with Roasted Garlic is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have chicken chili with roasted garlic using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Chili with Roasted Garlic:
  1. Take Roasted Garlic
  2. Make ready 12 clove garlic (unpeeled)
  3. Take 1 tbsp extra virgin olive oil
  4. Get Chili
  5. Make ready 1 onion (or 12 shallots)
  6. Make ready 2 tbsp extra virgin olive oil
  7. Take 3 anaheim chili peppers
  8. Get 3 clove garlic, minced
  9. Get 3 tbsp flour
  10. Get 1 cup dry white wine
  11. Prepare 7 cup chicken broth (low sodium)
  12. Get 1 tbsp chili powder
  13. Prepare 1/2 tsp ground cayenne papper
  14. Make ready 4 cup shredded cooked chicken
  15. Take 15 oz navy beans, undrained
  16. Take 1 pinch kosher salt
  17. Take 1 pinch black pepper
  18. Prepare 10 oz chopped spinach (frozen, thawed, and squeezed dry)
  19. Get 3/4 tsp smoked paprika
  20. Prepare 1/3 cup heavy cream
  21. Make ready 1/2 cup monterey jack (for garnish)
Instructions to make Chicken Chili with Roasted Garlic:
  1. Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
  2. Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
  3. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
  4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
  5. (from Food Network Magazine, Jan/Feb 2010)

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