This recipe uses the Lime Infused Olive Oil from my new line. This oil is excellent for sauteing or grilling peppers, pairs well with tortilla dishes, salsas, ceviche, fish and is great with watermelon and feta cheese for a unique salad idea.
And now…with my new creation!
Chicken Chili with Cilantro and Lime
By The Gourmet Farm Girl
1- 3-4 pound chicken (cut up)
2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
(plus extra for garnish drizzle)
1 medium size garlic bulb
4 14.5 oz can low sodium chicken stock
1 quart tomato juice
1 cup chopped fresh tomato
1 16 oz jar Salsa Verde
2 15.5 oz cans Cannellini Beans (drained)
1 15 oz can corn
3 green onions chopped (plus 2-3 extra for garnish)
2 teaspoons ground cumin
1/2 teaspoon thyme
1 Tablespoon dried parsley
1 Tablespoon dried cilantro
1 teaspoons sea salt
1 teaspoon cracked black pepper
3 Bay leaves
Small bunch of fresh cilantro for garnish
Sour Cream for garnish
Preheat oven to 350 degrees
Arrange the chicken pieces on a large baking sheet and drizzle with the Lime oil; cover with aluminum foil and bake for 1 hour or until the meat comes off the bones easily. (Allow the chicken to rest covered for 15-20 minutes before pulling meat from the bones)
When cool enough to handle; pull the meat from the bones and set aside.
While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside
In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)
Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.
Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.
Note: this chili is very mild; add hot peppers if more heat is desired