4/14/2011

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream


The Grilled Recipes kitchen invites you to try Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream recipe. Enjoy quick & easy grilled recipes and learn how to make Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream.

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Directions

Heat broiler and grill pan to high.

Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.

While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.

Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.

While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.

Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.

Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.

Add the juice of 2 limes to the chili and stir.

Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.

Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Lean, Green Chili Machine

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Grilled Chicken Pitas
Grilled Steak Salad, Caesar Style
Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
Grilled Steak and Papaya Salad

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