Yasmin Fahr had a very, well, simple approach for her new cookbook, Keeping It Simple: Easy Weeknight One-Pot Recipes.
“We all kind of feel busy in our day-to-day lives, so we want to get a good dinner on the table that doesn’t take a lot of time but is still kind of good for us and is interesting and won’t leave you with a sink full of dishes,” the New York-based author says.
The book is an extension of the weekly one-pot recipe column Fahr wrote for the food site SeriousEats.com for two years.
She uses the term “pot” loosely in order to include a wide variety of foods and cuisines. But whether it’s a pot, a sheet pan, casserole dish or other piece of gear, every recipe requires only one “vessel,” Fahr says.
Her recipe for 30-minute green chicken chili is a perfect example of her love for food that is flavourful and interesting while also being easy to make.
“I love chili. But I wanted to make something that wasn’t very heavy,” she says. “This has bright, interesting flavours. And it comes together super quickly.”
30-Minute Green Chicken Chili
Serves 2, 4 for sharing
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 jalapeno chilies, 1 seeded and diced, 1 sliced for sprinkling
- 2 poblano or green (bell) peppers, seeded and diced
- 1 tin tomatillos, drained or 6 fresh husked or 6 fresh green tomatoes, roughly chopped
- Salt and freshly ground black pepper
- 2 garlic cloves, grated or minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 450 g (1 lb) skinless, boneless chicken thighs
- 500 ml (17 fl oz/2 cups) low-salt chicken stock (broth)
- 125 g (4 oz) tin mild or hot chopped green chilies, preferably Hatch
- 2 limes, juice of 1, 1 sliced into wedges, for serving
- 15 g (½ oz/½ cup) fresh coriander (cilantro), fine stems and leaves roughly chopped
- 1 Hass avocado, halved, destoned, peeled and sliced, for serving (optional)
Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeno, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.
Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Cook until the chicken is cooked through, about 10 minutes. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chilies. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasoning as needed. Ladle into bowls and top with coriander, avocado (if using) and sliced jalapeno. Serve with lime wedges.
Variation: You can add white beans when you add the chicken. Then, use the back of a wooden spoon to mash the beans against the side of the pan to thicken it.
Excerpted from Keeping It Simple: Easy Weeknight One-pot Recipes by Yasmin Fahr (C) 2020 Reproduced by permission of Hardie Grant. All rights reserved.
Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.