Wednesday, September 25, 2019

Copycat Cheesecake Factory Chicken Chili with Rice

Amazingly delicious one pot chicken chili gets done in under an hour. Can be easily made vegetarian by simply skipping the chicken!


Chicken rub: 1 chicken breast (depending on how much chicken you want, you can even double the quantity of chicken breast)
1/2 teaspoon cumin powder
3/4 teaspoon red chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon olive oil

Chili: 2 1/2 cups cooked great northern beans
1 tablespoon olive oil
1 cup chopped yellow or white onion
1 poblano chili, roasted, peeled and diced into small pieces
1 fat garlic clove, chopped fine
1/2 cup all purpose flour
4 cups water + 1 vegetarian or chicken bouillon cube OR (use 4 cups vegetable or chicken broth)
1.5 teaspoon chipotle tabasco sauce (adjust as per your taste)
2 teaspoon oregano powder
1 teaspoon brown sugar
Salt as per taste
1/2 teaspoon cumin powder
2 cups salsa verde

Garnish: 2 tbsp sour cream Chopped tomatoes, chopped green onions for serving (optional but necessary!)

Salsa verde: 3 tomatillos, peeled, cleaned and chopped
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
2 garlic cloves
1 teaspoon oregano
3/4 teaspoon cumin powder
Salt to taste
1 cup water
Rice for serving


Clean the chicken and cut in small cubes. Transfer it to a bowl and add all the chicken spices except the oil. Coat the chicken well with all the spices. Heat a deep heavy bottomed pot. Add 2 tsp olive oil and add the the chicken pieces. Cook them on medium heat for few minutes until almost cooked. Flip and repeat. Once you feel chicken is 3/4th done, take it out and transfer it to a plate. 

Now in the same pot, add 1 tablespoon olive oil. Add the chopped onions and let them cook on low for good 5-7 minutes until translucent. While onions are cooking, throw all the ingredients of salsa verde in a high speed blender and blend until smooth. Transfer this sauce to a deep pot as it will spatter a lot and keep it on high heat. Cook 10-15 minutes or until it starts to thicken. Set aside. 

Now once your onions are cooked, add chopped poblano chili, garlic and stir for a minute. Add flour and cook it on medium-low until it turns slightly golden. Then add the water + bouillon cube or chicken/vegetable broth, 2 cups of salsa verde, chipotle sauce, oregano, cumin, salt, brown sugar. Stir  and taste to adjust the seasonings, if needed. Bring it to a boil and let it simmer for good 10-12 minutes. 

Meanwhile prepare your rice according to package directions. To the chili, now add the cooked beans and chicken and let it simmer for 5 more minutes, so that the chicken gets cooked fully. Now turn off the heat. Stir sour cream and serve over rice and garnish with green onions and tomatoes. Easy Peasy!

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