You may also like
Categories:
turkey breast salt vegetable oil jalapeno chiles poblano chiles Anaheim chilies onions garlic ground cumin ground coriander cannellini beans chicken broth lime juice cilantro scallions
Viewed: 32 - Published at: 9 years agoIngredients
- 1 (2 1/2 lb) turkey breast, bone-in, skin-on split, trimmed of excess fat and skin
- 1 dash salt & fresh ground pepper, to taste
- 1 tablespoon vegetable oil
- 3 medium jalapeno chiles
- 3 medium poblano chiles, stemmed, seeded, cut into large pieces
- 3 medium anaheim chilies, stemmed, seeded, cut into large pieces
- 2 medium onions, cut into large pieces (2 cups)
- 6 medium garlic cloves, minced (or pressed through garlic press)
- 1 tablespoon ground cumin
- 1 12 teaspoons ground coriander
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 3 cups low sodium chicken broth
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 14 cup fresh cilantro leaves, minced
- 4 scallions, white and light green parts sliced thin
Method
- Season turkey liberally with salt and pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking.
- Add turkey, skin-side down, and cook without moving until skin is golden brown, 6 to 8 minutes.
- Using tongs, turn turkey and lightly brown on other side, about 2 minutes.
- Transfer turkey to plate; remove and discard skin.
- While turkey is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
- In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, 10 to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl.
- Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding more vegetable oil if necessary) and reduce heat to medium.
- Add minced jalapenos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
- Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
- Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and turkey breast (bone-side down) to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until turkey registers 160 degrees on instant-read thermometer, 30 to 35 minutes.
- Using tongs, transfer turkey to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeno, reserving and mincing ribs and seeds (see note above), and set aside.
- When cool enough to handle, shred turkey into bite-sized pieces, discarding bones.
- Stir shredded turkey, lime juice, cilantro, scallions, and remaining minced jalapeno (with ribs and seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper and serve.
