My clients are always asking for creative ways to cook chicken, when they
can’t stomach another meal of plain, baked chicken!
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 pound skinless, boneless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound leafy greens, such as collard greens and kale, stemmed and roughly
chopped (about 5 cups)
- 1 chopped fresh green anaheim chili
- 1 quart low-sodium chicken broth, or homemade broth
- 2 15-ounce cans low sodium white beans or adzuki beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Greek yogurt, avocado and/or lime wedges, for garnish (optional)
In a saucepan, heat the olive oil over medium heat. Add the garlic and
onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken,
cumin, oregano, white pepper and red pepper flakes. Season with salt and
1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the
chicken is slightly browned, 3 to 4 minutes.
Add the greens and cook, stirring occasionally, until they are slightly
wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally.
Reduce the heat to medium-low; cook, stirring occasionally, for approximately
20 minutes, until slightly thickened. Stir in the beans and cook for another
10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with greek yogurt, avocado, and/or
lime wedges, if desired.
Note: you can also use a fresh roasted chicken, just cut off chicken and
add to chili at very end.