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Grilled Chicken Hatch Chile Chili
Grilled Chicken Hatch Chile Chili
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Prep Time:
15 minutes
Cook Time:
37 minutes
Total Time:
57 minutes
Zesty grilled chicken thighs and spicy Hatch chilies shine in this speedy white chili with garbanzo beans, ideal for any weeknight meal.
Ingredients:
  • 6 boneless chicken thighs
  • 4 Hatch chile peppers
  • 2 cups water, divided
  • 1 large white onion, diced
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained
  • 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)
Instructions:
  • Preheat your outdoor grill to medium-high heat and gently oil the grate.
  • Grill the chicken thighs until beautifully browned, around 5 minutes on each side. Then, transfer them to a cutting board and dice them up.
  • Grill Hatch chile peppers, rotating until charred and blistered, for 2 to 3 minutes. Allow to cool for about 5 minutes until comfortable to touch. Peel the skin off and finely dice the flesh.
  • In a large pot, sauté diced chile peppers with a splash of water and onion until the onion softens, for about 5 minutes. Add diced chicken, garbanzo beans, remaining water, and chili seasoning mix. Let it simmer for 20 minutes to blend the flavors.

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