Dinner: Green Chili with Chicken Recipe | MyRecipes

Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Green Chili with Chicken Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 pounds tomatillos, husked
3 tablespoons canola oil, plus more for tortillas
3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and pepper
1 white onion, chopped
6 cloves garlic, smashed
2 pounds Cubanelle peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 tablespoon cumin
1 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1 tablespoon lime zest
8 white corn tortillas
1 cup sour cream
4 scallions, sliced

Instructions

Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.
Pat chicken dry and sprinkle with salt and pepper. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Working in batches, brown chicken on all sides, about 5 minutes per batch. Transfer browned chicken to slow cooker.
Add 2 tsp. oil to skillet. Add onion, garlic, both peppers and cumin, season with salt and pepper and cook, stirring occasionally, until onions and peppers begin to soften, about 10 minutes. Add chicken broth, sugar and lime zest and cook for 2 minutes, stirring and scraping up any browned bits from bottom of pan. Pour mixture over chicken in slow cooker. Cover and cook on low until chicken is tender and vegetables are very soft, 6 to 7 hours. Season with more salt and pepper, if desired.
Preheat oven to 350 °F. Line a baking sheet with parchment. Use a sharp paring knife or a cookie cutter to cut ghost shapes out of tortillas. Brush about 1 tsp. oil on both sides of tortillas and place on prepared baking sheet. Bake until crisp, about 15 minutes. Remove from oven, then sprinkle with salt. Serve chili with sour cream, scallions and tortilla ghosts.