Shredded Chicken and Chorizo Chili
Serves 6
30 mins prep
30 mins cook
90 mins inactive
150 mins total
If you love heat, you'll love this spicy chili with shredded chicken and chorizo!
For serving:
Cook the chicken breast:
Place the chicken breast in a large pot. Add 8 cups of water and 3 teaspoons kosher salt. Bring to a boil. Skim foam from the top of the water.
Reduce the heat to low, cover the pot, and simmer for 30 minutes. Skim the surface of the broth occasionally as it simmers.
Remove the lid and continue simmering, uncovered, for 30 minutes until the chicken reaches at least 165ºF and the liquid reduces to about 4 cups.
Remove the chicken from the pot and transfer to a plate. Remove and discard the skin and bones once it’s cool enough to handle. Shred the meat and set aside.
Strain the broth through a sieve into a large glass measuring cup. It’s okay if you have a little more or less than 4 cups. If you have less, add enough water to reach 4 cups of broth.
Wipe out the pot and return it to the stove.
Fry the chorizo:
Add 1 teaspoon neutral oil to the pot and turn the heat to medium. Once hot, add the chorizo and cook, breaking it up, for 10 to 12 minutes until it is completely cooked. Use a slotted spoon to transfer the chorizo to a bowl. Drain off all but 1 tablespoon of chorizo fat from the pot. Return the heat to medium.
Cook the aromatics:
Add the diced poblano, jalapeño, and onion to the chorizo fat. Sauté for 8 to 10 minutes until softened. Season with salt and pepper.
Add the minced garlic, chili powder, cumin, cayenne powder, and coriander. Cook for 1 minute until fragrant. Season with salt and pepper.
Simmer the chili:
Add the chicken broth. Then, add the tomatoes, cooked chorizo, chicken, and drained beans. Bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes to 1 hour. Stir occasionally. Taste and add more salt and pepper if needed.
To serve:
Divide the chili between bowls. Garnish with sour cream and minced cilantro. Enjoy!
