How to Make Any-night-of-the-week Chicken Chili with Roasted Garlic

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We hope you got benefit from reading it, now let’s go back to chicken chili with roasted garlic recipe. You can have chicken chili with roasted garlic using 21 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Chicken Chili with Roasted Garlic:

1. Take of Roasted Garlic.
2. Take 12 clove of garlic (unpeeled).
3. Prepare 1 tbsp of extra virgin olive oil.
4. Prepare of Chili.
5. You need 1 of onion (or 12 shallots).
6. Provide 2 tbsp of extra virgin olive oil.
7. Get 3 of anaheim chili peppers.
8. Use 3 clove of garlic, minced.
9. Prepare 3 tbsp of flour.
10. Take 1 cup of dry white wine.
11. Take 7 cup of chicken broth (low sodium).
12. Take 1 tbsp of chili powder.
13. Prepare 1/2 tsp of ground cayenne papper.
14. Use 4 cup of shredded cooked chicken.
15. Take 15 oz of navy beans, undrained.
16. Prepare 1 pinch of kosher salt.
17. Prepare 1 pinch of black pepper.
18. Take 10 oz of chopped spinach (frozen, thawed, and squeezed dry).
19. Take 3/4 tsp of smoked paprika.
20. Provide 1/3 cup of heavy cream.
21. Use 1/2 cup of monterey jack (for garnish).

Instructions to make Chicken Chili with Roasted Garlic:

1. Make the roasted garlic. Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered..
2. Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop..
3. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer..
4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese..
5. (from Food Network Magazine, Jan/Feb 2010).

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