The funday of Sundays. The bowl of all bowls (except maybe soup or chili bowls) – This is Super Sunday in America. The first Sunday of February & the day annually where our nation’s most popular sporting league, the National Football League, settles its championship over the gridiron – while families, friends, neighborhoods, & communities unite by food, drink, football & debate over the best television marketing commercials!
Traditionally, Super Bowl fare lends itself to super-sized finger foods, deep-fried appetizers, buckets of artery-clogging dips, spreads & snacks, millions of frozen or delivery pizzas consumed, & over 325 million gallons of beer to wash it all down – A dietician’s worst nightmare!
That said, Super Bowl Sunday is best fueled by food that brings as much excitement to your man cave as the football game broadcasted over television. The fare should be hot, fresh, dynamic & full of bold, all-natural flavors!
For just those reasons, I’m excited to share one of my very favorite man cave dishes – Grilled White Chicken Chili!
The beauty of this recipe lies in it’s simplicity – from use of all natural ingredients, to prep & execution. The ingredients are sauteed, grilled, garnished, & from pot to plate within 1 hour. This is a hearty chili with strong regional influences south of the border. Loaded with succulent grilled chicken, fresh vegetables, herbs & coarse seasonings – Grilled White Chicken Chili delivers a smoky essence, packed with a spicy kick & an imperial ton of wholesome flavor!
Now, a few brief recommendations:
1. Enjoy your party! This dish does not require a significant degree of labor, but no guest wants to watch you cut herbs, show off your amateur sautee skills, or chop fat from a raw chicken. So, Maximize football time with buddies by preparing vegetables, herbs, avocado-lime cream, & trimming the chicken, in advance, up to the evening before.
2. Timing is everything! Although this recipe is incredibly elementary, ensure your chili is well-simmered, chicken grilled, shredded, & all melded together according to plan. Over cooking the chili waiting upon grilled chicken, or shredding the chicken too soon waiting upon the chili will result with mushy veggies or rubbery chicken – neither ideal! Leverage simmer time to grill chicken. Shred. Stir together. Garnish. Season to taste & serve immediately for best results!
3. Serve this Chili early in your evening – Although a great homemade sweet treat surely awaits game’s end, fill your tank at kickoff with a loaded bowl of this heart-warming chili. This dish is perfect in place of those traditional empty-calorie, creamy chip dips, liquid-cheese nachos, or greasy buffalo wings! This recipe is a winner by all accounts – Not only incredibly delicious, but full of caloric value – loaded with all-natural ingredients, complex carbohydrates, healthy fats & lean, clean proteins!
Grill on, stay hungry & best of luck to your Super Bowl team! Cheers!
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium red onion, finely chopped
- 4 cups low-sodium chicken stock
- 30 ounces of cannelloni or great northern beans, rinsed
- ½ cup celery, finely chopped
- 1 poblano pepper, seeds removed and chopped
- 1 serrano pepper, seeds removed and sliced
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoons ancho chili powder
- 1 tablespoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon cayenne pepper
- Salt and freshly ground pepper to taste
- 2 pounds chicken breasts, boneless and skinless
- ½ cup cilantro leaves, packed, plus additional to garnish
- 2 tablespoons lime juice
- Baked tortilla strips, optional
- Finely grated cheese, optional
- A Bachelor and His Grill's "Lime Avocado Cream" (see recipe below), optional
- Bring 2 tablespoons of olive oil to a gentle simmer in a large sauce pan over medium heat.
- Toss in the garlic and onion. Saute 2-3 minutes or until fragrant.
- Add the chicken stock, beans, celery, peppers, cumin, paprika, chili powder, oregano, coriander, cayenne pepper and salt and pepper to taste.
- Bring to a boil, reduce to gentle simmer and cook, covered, for 30-40 minutes, stirring intermittently or until the stock is reduced by half.
- Meanwhile, remove the chicken from the refrigerator 15-20 minutes before grilling, allowing the meat to return to near room temperature.
- Preheat grill to medium hot.
- Brush the chicken with olive oil, season with salt and pepper, and put it on the grill.
- With the lid closed, grill the chicken for 5-6 minutes per side (basting intermittently with olive oil) or until the juices run clear and the internal temperature reaches 155 degrees.
- Remove the chicken from the grill and place it under a tin foil tent for 2-3 minutes.
- Using two forks, shred the chicken breast meat.
- Stir the shredded chicken (and juices from the shredded chicken) into the chili pot during the last 10 minutes of cooking.
- Remove the chili from the heat, allowing it to cool for 2-3 minutes.
- Stir in freshly chopped cilantro leaves and lime juice; season to taste with salt and pepper. Serve immediately with garnish of A Bachelor & His Grill's 'Avocado-Lime Cream (recipe below)," baked tortilla strips, and/or finely grated cheese.
- 2 Hass avocados, chopped
- ¾ cup sour cream
- ½ cup cilantro leaves, chopped
- Juice of 1 lime
- Salt and freshly ground pepper to taste
- Place all ingredients into a food processor and puree until smooth.
- Season to taste and serve.