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Red Chicken Chili
Andre Lewis

Red Chicken Chili

Chicken works in a red chili when thigh pieces stay chunky and the broth isn't buried under dairy. Ancho chile gives the sauce depth with moderate heat. Brown the chicken, simmer it just through, and stop at 165°F so the lean pieces stay juicy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp ancho chile powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned pinto beans drained
  • 2 cups low-sodium chicken broth

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat, season the chicken with 1 teaspoon salt, and brown it for 5 minutes.
  2. Add the onion and cook for 5 minutes until softened.
  3. Stir in the garlic, ancho powder and cumin for 30 seconds.
  4. Add the tomatoes, pinto beans, broth and remaining salt and simmer for 18 to 22 minutes until the chicken reaches 165°F.
  5. Rest the chili off the heat for 5 minutes so the sauce thickens around the chicken.