Rachael's Daytime Talk Show
Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing -- 05/08/09

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing

Ingredients

  • 1 cup buttermilk
  • Juice of 1 lemon
  • 1/4 cup finely chopped chives
  • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 6 slices smoky bacon, chopped
  • 2 1/2 pounds ground chicken breast
  • 2 medium onions, chopped
  • 4 cloves garlic, finely chopped or grated
  • 2 to 3 tablespoons puréed chipotles in adobo
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 3 tablespoons tomato paste
  • 1 quart chicken stock
  • Salt and ground black pepper
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 2 jalapeños, seeded and finely chopped
  • 1 medium red onion, chopped
  • 3 to 4 shots tequila
  • Juice of 1 lime
  • 1/4 cup cilantro leaves, chopped
  • 1 avocado, pitted
  • 1 cup buttermilk
  • Juice of 1 lemon
  • 1/4 cup cilantro leaves, chopped
  • 1 avocado, pitted
  • Crushed tortilla chips, for garnish

Yields: 4 servings

Preparation

Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until golden brown, about 5 minutes. Add the chicken to the pot and continue cooking until golden brown, 5-6 minutes.

Add the onion and garlic to the pot and cook until the veggies are tender, 4-5 minutes. Add the puréed chipotles, cumin, coriander, paprika and tomato paste to the pot and cook until the spices are aromatic and beginning to caramelize, about 1 minute. Add the chicken stock, some salt and pepper to the pot and bring up to a bubble. Reduce the heat to medium and simmer until thickened, about 5 minutes.

Step

While the chili is simmering, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers and red onion to the skillet and cook until the veggies are tender, 4-5 minutes. Remove the skillet from the heat and add in the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, cilantro and some salt to the salsa. Reserve.

In the bowl of a food processor combine the avocado, buttermilk, lemon juice and chives. Process until smooth then season with salt and pepper.

Serve up the chili topped with some of the tequila-pepper salsa and avocado ranch. Garnish with some crushed tortilla chips.