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Savory Serrano Chicken Chili

Yields: 6 servings
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Savory Spice Shop Ingredients
Chile, Smoked Serrano, Whole 2 oz bag $4.75
Savory, Summer 0.8 oz refill $3.00
Salt Kosher $3.75
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80
Bay Leaves, California 1/4 oz bag $2.85

Ingredients:

Notes:

This recipe was adapted from the winner of Savory Spice Shop Portland's 2nd Annual Chile Cook-Off. The smoked serrano chiles can be substituted for fresh serrano chiles.

Directions:

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Yields:

6 servings

Thanks to:

John Dooley, Savory Spice Shop-Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Savory Serrano Chicken Chili

“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”

-Teresa F. of Connersville, IN

Savory Serrano Chicken Chili


Yields: 6 servings

Ingredients:

Notes:

This recipe was adapted from the winner of Savory Spice Shop Portland's 2nd Annual Chile Cook-Off. The smoked serrano chiles can be substituted for fresh serrano chiles.

Directions:

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Yields:

6 servings

Thanks to:

John Dooley, Savory Spice Shop-Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.