Savory Serrano Chicken Chili Recipe
YIELD
6 servings
INGREDIENTS
- 2 Tbsp. vegetable oil
- 2 large boneless, skinless chicken breasts, diced
- 1 large white onion, diced
- 5 large whole smoked serrano chiles, rehydrated, seeded and chopped
- 2 large celery stalks, diced
- 2 cloves garlic, minced
- 2 Tbsp. summer savory
- 1 1/2 tsp. Kosher Salt
- 1/2 tsp. Coarse Black Malabar Pepper
- 8 large crimini mushrooms, sliced
- 2-15 oz. cans Great Northern white beans, undrained
- 1-15 oz. can diced tomatoes
- 1-28-oz. can crushed tomatoes
- 2 California bay leaves
- ½ bunch cilantro, minced
- juice of 2 limes
- 1/3 cup maple syrup
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce, optional
- 1 Tbsp. white truffle oil, optional
Add all Savory items to cart
NOTES
This recipe was adapted from the winner of Savory Spice Shop Portland's 2nd Annual Chili 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.
THANKS TO
John Dooley, Savory Spice—Portland, OR customer
NUTRITION
John Dooley, Savory Spice—Portland, OR customer
NUTRITION
Dairy-Free
Gluten-Free
Vegetarian
