Marc Murphy's Green Chicken Chili Recipe
Green chicken chili: no tomatoes, tons of flavor.
"I'm not a football man, I'm a party man, so if there's a party, I'm in. If there's something where people are gathering around the TV to watch, I'll be there," says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack on Manhattan's Upper West Side, to grab some ideal tailgating recipes and found something better than a pot of the same old chili.
"I like doing a chicken chili because it's a little healthier, and it's different because of the influence of the jalapeños and green peppers," says Murphy. "It's not as heavy a dish so you can eat more of it, plus leave room for beer. Try it with a Pork Slap."
- Over a gas burner on medium high heat, place one whole pepper, tomatillos and jalapeños directly over flame until completely charred, transfer to medium bowl and cover with plastic wrap until skin starts peeling off, about 10 minutes. Once cool enough to handle remove the skin, seeds and dice. Set aside.
- In a blender place the remaining peppers, chicken stock and beer and purée. Season with salt and pepper. Set aside.
- Heat the oil in a large pot. Reduce the heat to medium low and add the chicken and cook, breaking up any large pieces, until the chicken is no longer pink, about 8 to 10 minutes.
- Add roasted pepper mixture, beans and onions and cook until onions are translucent and soft, about 8 minutes.
- Add stock mixture, bay leaves, cumin, oregano, season with salt and pepper and simmer for 20 to 25 minutes.
- Serve in a bowl and garnish with chopped scallions and sour cream.
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