Chicken Chili with Roasted Garlic
Chicken Chili with Roasted Garlic

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken chili with roasted garlic. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Chili with Roasted Garlic is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chicken Chili with Roasted Garlic is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have chicken chili with roasted garlic using 21 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Chili with Roasted Garlic:
  1. Take Roasted Garlic
  2. Get garlic (unpeeled)
  3. Take extra virgin olive oil
  4. Make ready Chili
  5. Make ready onion (or 12 shallots)
  6. Get extra virgin olive oil
  7. Make ready anaheim chili peppers
  8. Get garlic, minced
  9. Get flour
  10. Take dry white wine
  11. Make ready chicken broth (low sodium)
  12. Prepare chili powder
  13. Make ready ground cayenne papper
  14. Prepare shredded cooked chicken
  15. Make ready navy beans, undrained
  16. Get kosher salt
  17. Make ready black pepper
  18. Take chopped spinach (frozen, thawed, and squeezed dry)
  19. Make ready smoked paprika
  20. Prepare heavy cream
  21. Take monterey jack (for garnish)
Steps to make Chicken Chili with Roasted Garlic:
  1. Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
  2. Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
  3. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
  4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
  5. (from Food Network Magazine, Jan/Feb 2010)

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