Hello my basic kitches! Today for a quarantine recipe we are making a Roasted Poblano Chicken Chili. It is an awesome instant pot recipe that can easily be made even if you don’t have an instant pot.
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INGREDIENTS *For 6qt instant pot I used 3qt & halved this*
BEANS:
Great Northern Beans(or any white bean) 1.5 – 2 cups dry
1 heaping tsp of chicken bouillon powder
1 pinch of salt & cumin
1 small piece of onion
1 garlic clove
1 bay leaf
(If using canned beans use 2 cans)
CHILI:
4 chicken thighs (you can always use less)
4 poblanos (More or less depending on your spice preference)
1 yellow onion
2 garlic cloves
1 heaping tsp better than bouillon paste(Or use chicken stock instead of water or a stock cube)
chipotle chili powder or chili powder
cumin & pepper
1 cup goya medium salsa verde
1 7 oz can of fire roasted chopped chilis
3.5 cups of water
4 spoonfuls of sour cream
2 handfuls of shredded cheese
cillantro (optional)
If you don’t have an instant pot you can still make this! Follow all the instructions up until it is time to pressure cook for 10 minutes. instead of pressure cooking simmer with the lid on for 30 minutes you may need to up your water to 4 cups as simmering will cause some liquid loss.
For the beans you would just do it the traditional way of soaking overnight and simmering until cooked through.
MUSIC
Intro/Outro:
SAXOPHONE
Sax by MBB
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Background:
Let’s Go Surfing by Joakim Karud
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