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!

Ingredients:

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

Directions:

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!