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Chicken Chili in El Yunque

Chicken Chili in El Yunque is White tenderloin chicken cut up and seasoned with special spices and seasonings. It has onion, garlic, jalapenos, Puerto Rican Peppers, corn, my roasted salsa that has all the goodness of tomatoes garlic and poblanos you will definitely keep this recipe and either add it to your rotation or keep it handy for special occasions, either way it is a keeper for sure!
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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!!

Notes

If you do not have Puerto Rican Chili Peppers use a 2nd Jalapeno