RECIPE

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

Ingredients

  • 4 large poblano peppers
  • 1 1/2 pounds chicken cutlets
  • Extra virgin olive oil (EVOO), for drizzling plus 2 tablespoons
  • 1 jalapeno pepper, seeded and chopped
  • 1 onion, chopped
  • 3 cloves garlic, grated
  • 18- 20 tomatillos, peeled and coarsely chopped
  • 1 cup heavy cream
  • 1 chipotle in adobo, mashed into paste plus 2 teaspoons adobo sauce
  • 2 limes, 1 zested, 1 whole
  • 4 ears corn on cob, shucked and rinsed
  • 2 to 3 cups chicken stock, depends upon how thick you like your sauce
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup cilantro or flat leaf parsley, divided
  • 3 tablespoons fresh mint, (a generous handful)
  • 1 sack white corn tortilla chips
  • 1 cup shredded Chihuahua or Monterey Jack cheese, divided
  • 2 tablespoons finely chopped chives

Preparation

Heat broiler and grill pan to high.


Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.


While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.


Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5-6 minutes.


While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.


Drizzle corn with oil and grill until charred all over, 6-7 minutes.


Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5-6 minutes and stir in peppers 2-3 tablespoons of chopped cilantro and the mint. Turn heat off.


Add the juice of 2 limes to the chili and stir.


Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.

Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

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Rachael Ray