According to Rye, this meal, packed with protein from both the chicken and the beans, is the perfect chili choice for folks who want to eat less red meat. "The shredded chicken chunks also add a different texture to the chili than beef mince would do, which makes a nice change," Rye notes. For this version, Rye uses thighs, which are her go-to cuts of chicken. "In my personal opinion I'm not sure how chicken breasts became the prime chicken meat," Rye says. "Chicken thighs have more flavor and they are much more juicy, as well as often being cheaper — especially if they are bought on the bone."
While the chicken lightens up the dish, the addition of dark chocolate is Rye's secret for its rich flavor. "Chocolate and chili spices are a truly classic pairing," Rye explains. "In fact, they were commonly paired together as a drink centuries before we began adding sugar to chocolate."
According to Rye, the ounce of dark chocolate in this recipe "adds both richness and depth, helping to promote the beautiful spices while counteracting any acidity from the tomatoes, adding overall balance and complexity to the dish."
Rye recommends paring the chili with salad, rice, or tortilla chips. It also makes a great bake potato topping, which can be sprinkled with cheese. While it's perfect to feed a large crowd, it also makes a flavorful family dinner. Leftovers last for three days in the fridge.
The Ingredient That Will Change Your Chicken Chili Forever - Tasting Table
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