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Before you jump to Chicken Chili with Roasted Garlic recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Be sensible when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to get home immediately and have something beneficial. Your home should be filled with healthy foods and ingredients. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.
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We hope you got insight from reading it, now let’s go back to chicken chili with roasted garlic recipe. You can have chicken chili with roasted garlic using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Chili with Roasted Garlic:
- Prepare of Roasted Garlic.
- Prepare 12 clove of garlic (unpeeled).
- Prepare 1 tbsp of extra virgin olive oil.
- Use of Chili.
- Provide 1 of onion (or 12 shallots).
- Get 2 tbsp of extra virgin olive oil.
- Prepare 3 of anaheim chili peppers.
- Provide 3 clove of garlic, minced.
- You need 3 tbsp of flour.
- Get 1 cup of dry white wine.
- You need 7 cup of chicken broth (low sodium).
- Use 1 tbsp of chili powder.
- Prepare 1/2 tsp of ground cayenne papper.
- Prepare 4 cup of shredded cooked chicken.
- Prepare 15 oz of navy beans, undrained.
- Provide 1 pinch of kosher salt.
- Provide 1 pinch of black pepper.
- Use 10 oz of chopped spinach (frozen, thawed, and squeezed dry).
- Provide 3/4 tsp of smoked paprika.
- Use 1/3 cup of heavy cream.
- Provide 1/2 cup of monterey jack (for garnish).
Instructions to make Chicken Chili with Roasted Garlic:
- Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered..
- Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop..
- Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer..
- Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese..
- (from Food Network Magazine, Jan/Feb 2010).
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