source: Oprah Magazine September 2014
Ingredients
1 whole chicken (about 4 and 1/2 pounds), cut into legs, wings, and breasts
1 and 3/4 teaspoons kosher salt, divided
4 cups chicken stock
1 yellow onion, chopped, divided
4 garlic cloves, divided
6 tomatillos (about 8 ounces), husked
4 jalapenos, seeds removed, coarsely chopped
1 tablespoon olive oil
6 scallions, green parts chopped and white parts thinly sliced
1/4 cup raw shelled pepitas (pumpkin seeds)
1 cup fresh cilantro (leaves and stems), loosely packed, divided
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons lime juice (from about 2 limes), plus 1 lime, cut into wedges, for serving
1 cup shredded iceberg or romaine lettuce
1/4 cup crumbled queso fresco
1 avocado, pitted, peeled, and cubed
Directions
Chicken
Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a large pot, combine chicken, stock, half of the onion, and 2 garlic cloves. Bring to a boil over medium-high heat, using a spoon to skim the fat that rises to the surface. Reduce heat, cover, and simmer gently until chicken pulls apart easily about 50 minutes. When cool enough to handle, coarsely shred chicken and discard bones, skin, and cartilage. Strain broth and discard solids. Return broth to pot and simmer until reduced by 1/3, about 10 minutes. Return shredded chicken to broth.
Veggies for chicken chili
Meanwhile, preheat the oven to 400 degrees. Line a large baking sheet with foil; on it, toss tomatillos, jalapenos, and remaining onion and garlic with oil to coat. Roast until tender, about 20 minutes. Add chopped scallions and pepitas to the baking sheet, for about 5 minutes more.
Seasonings for chicken chili
Transfer the tomatillo mixture to a food processor. Add 3/4 cup cilantro, cayenne, cumin, and lime juice, and puree until smooth. Season with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Finish It Up
Stir puree into chicken mixture and simmer for 5 minutes. Ladle chili into bowls and garnish with lettuce, queso fresco, avocado, sliced scallions, and remaining cilantro; serve with lime wedges. Enjoy!
Makes 4 servings
also, try: https://myrecipebox.online/olive-oil-cornbread-recipe/