While living in Luquillo we are actually located up against the Rainforest called The Yunque. We are about 3 Miles as the crow flies close to San Miguel beach. So we actually have the best of both worlds. We are constantly rained on yet the weather is perfectly sunny to go to the beach! Today it is a very heavy rainy day at home. It hasn’t let up since last night because of a Tropical storm close by. No worries, it’s the perfect time to make Chicken Chili in El Yunque. I love to have a warm bowl of chili when it’s chilly out. When I mean “chilly,” I mean it’s 72 degrees out and for us that is chilly. This Chicken chili is made with Chicken tenderloins which is my favorite. In my opinion it’s the filet mignon of the breast! I then add all of my vegetables and I also add my Sazon but what really brings this chili up another level is i braise it in beer yes my liquid is beer light beer to be exact. It brings the essence of this chili to a newfound level. I also use white beans from Spain called El Navarrico Alubias Blancas. This chili is simmering on low for a few hours. Yunque Chili is garnished with sliced avocados, shredded pepper jack cheese, a drizzle of Sour cream, a few fried plantain chips and a sprinkle of green onion.
Sitting on a big comfortable chair watching the rain while eating my bowl of Yunque Chili is how I’m going to enjoy my Sunday afternoon. Care to join me?
Chicken Chili in El Yunque
Ingredients
Chicken Chili
- 3 Tablespoons of Olive Oil
- 2 Lbs. of Chicken Tenderloins Largely cubed
- 1 White Onion Diced
- 2 Cups of Corn
- 4 Cloves of Garlic Minced
- 1 Jalapeno Minced
- 3 Puerto Rican Chili Peppers Minced
- 1 Cup of Chicken Broth
- 2 12 oz Modelo Especial Beers Or any light beer
- 1 Cup of Roasted salsa Our Recipe here
- 2 Packages of Sazon
- 2 Tablespoon of Chili Powder
- 1 Lime Juiced
- 1 Tablespoon of Garlic Salt
- 2 Tablespoons of McCormick Montreal Seasoning
- 22 oz. of White Beans Alubias Blancas
- 4 Bay Leaves
- 1 Tbsp. Fresh Oregano Minced
- 1 Tablespoon of Cornmeal
Garnish
- ½ cup of Sour Cream in Piping bag or Ziploc
- Fried Plantain chips as needed
- ½ Cup green onions chopped
- ½ Cup Of Shredded Pepper jack
- 1 Avocado Sliced – Wait until you are ready to plate
Instructions
- Gather your ingredients
- Place a large Pot on your stove on high heat.
- Place your Olive oil In pot and add Chicken.
- Add your seasonings.(Garlic salt, Oregano, McCormick Seasoning, Chili powder, and Sazon)
- Add your Onions, Jalapenos, Chili Peppers and Garlic to your pot.
- Mix well and brown your chicken and onions in the seasonings.
- Place your salsa in the pot and mix.
- Add your beer and chicken stock.
- Add your lime juice, Corn and White Beans Mix well.
- Add your 1 Tablespoon of cornmeal to a measuring cup and add in a 1/4 cup of Juice from your chili and mix well.
- Now add the new mixture back to the pot.
- Lastly add your Bay leaves and partial cover and bring heat to a simmer. Always taste as you go. If you need more heat add more Chili Powder or salt and pepper to taste.
- Simmer on low for 2 hours stirring occasionally.
- When finished simmering, remove your 4 Bay leaves. (discard)
- Prep your garnishes so that they are at the ready once we plate. (This is where we would prep the avocado)
- Grab a bowl and ladle your Yunque Chili until it is ¾ ways full.
- Garnish with Shredded cheese, Green onions, Sliced Avocados, and on the side place your Fried Plantains, now lastly drizzle your sour cream and Enjoy!!
