This week on “Big Little Recipes,” Emma’s sharing a chunky chicken chili that’s inspired by one of her favorite childhood meals. It’s fuss-free and crowd-pleasing, and we think it’ll become a regular in your weekday lineup too! GET THE RECIPE ►►
INGREDIENTS
2 large yellow onions (12 to 14 ounces each)
5 poblanos (3 to 4 ounces each)
2 pounds boneless, skinless chicken thighs
4 tablespoons unsalted butter, divided
3 3/4 teaspoons kosher salt, divided
2 tablespoons chili powder
1 1/4 cups water, plus more as needed
1 (28-ounce) can whole peeled tomatoes
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.