-2 serrano chiles
-2 jalepeno chiles
-2 Anaheim chiles
-10 or so tomatillos
-canola or olive oil for cooking
-salt and pepper
-1 chopped onion
-2 garlic cloves, minced
-1 green bell pepper
-1.5 pounds skinless, boneless chicken (I used about 6 thighs and 2 breasts), cut into 1-inch pieces
-1 can diced tomatoes
-1 can tomato paste
Optional garnishes: lime wedges, cilantro, chopped onion and jalapeños
Preheat oven or toaster oven to 400 degrees. Roast tomatillos, jalepenos, serranos and anaheim chiles whole for about 20 minutes or until they begin to turn brown.
Heat a small amount of cooking oil in a Dutch oven. Add onion, green pepper and garlic and saute for about 4 minutes or until they become tender and start to brown.
In a separate pan, warm a small amount of cooking oil. Season chicken with salt and pepper and cook until browned. Remove from pan with slotted spoon and set aside.
Once vegetables are roasted, dice and add to Dutch oven with the onions, etc. If you would like a bit less heat, remove the seeds from the Anaheims and jalepenos. Add a splash of water to the mixture and puree with a stick blender until the sauce reaches desired consistency (adding additional water as needed). Stir in diced tomatoes, cooked chicken and tomato paste and season with oregano, cumin and chile powder.
Bring to a boil, reduce heat and then simmer for 30 minutes. Goes well over rice. Garnish with cilantro, peppers, onion or lime wedges if desired.
This recipe was inspired by the White Bean Chicken Chili recipe in the November 2009 issue of Sunset Magazine and adapted to be allergy free.