Partners, it’s time we put together a posse this dinnertime. We’ll call it the Best-of-the-Southwest Chicken Chili. First, we’ll give a call to good old fashioned chicken thighs, the most succulent and flavorful part of the bird. Then we’ll holler at cilantro and green chiles to make sure everything stays fragrant and spicy. Course, we can’t go without beans, those creamy classic great northern beans that help make chili feel really hearty. That should just about do it. We think Best-of-the-Southwest Chicken Chili might just blaze some new trails for your tastebuds. So, let’s ride.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken thighs, boneless, skinless, and cut into 1-inch cubes
- 1 smoked ham hock
- 1 (15.5-ounce) can great northern beans, rinsed and drained
- 1 (14.5-ounce) can chicken broth
- 1 (4-ounce) can chopped green chiles
- 1/4 cup onion, chopped
- 2 tablespoons fresh cilantro, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8-1/4 teaspoon crushed red pepper flakes
- sour cream, optional, to taste, for serving
- jalapeƱo, optional, chopped and seeded, to taste, for serving
Directions
Step 1 –In a large skillet, heat the olive oil over medium-high heat.
Step 2 –Add the chicken and cook until browned, about 3 minutes per side.
Step 3 –Transfer the chicken to a 3-quart slow-cooker.
Step 4 –Add the ham hock, the beans, the broth, the chiles, the onion, the cilantro, the garlic powder, the cumin, the oregano, and the red pepper flakes to the slow cooker.
Step 5 –Cover and cook on low until the ham is tender and the chicken is cooked through, about 6-8 hours.
Step 6 –Transfer the ham bone from the slow cooker.
Step 7 –When cool enough to handle, cut the meat from the bone and discard the bone.
Step 8 –Return the meat to the slow cooker.
Step 9 –Serve with the sour cream and the jalapeƱo.
