Peruvian Chicken Chili with Creamy Aji Verde
This Peruvian-inspired chicken chili combines tender shredded chicken, white beans, garlic, smoky spices, and lime in a thick, savory broth. Finish each bowl with creamy homemade aji verde, avocado, and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: PERUVIAN INSPIRED
Ingredients
Scale
For the Chicken Chili:
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon red wine vinegar
- 3 cups low-sodium chicken broth, plus more as needed
- 3 (15-ounce) cans cannellini or great northern beans, drained and rinsed
- 1 tablespoon fresh lime juice, plus more to taste
For the Creamy Aji Verde:
- 1 packed cup fresh cilantro leaves and tender stems
- 1–2 jalapeños, seeded for less heat
- 2 garlic cloves
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt, to taste
Optional Toppings:
- Sliced or diced avocado
- Chopped fresh cilantro
- Thinly sliced jalapeño
- Crushed tortilla chips
- Lime wedges
Instructions
- Pat the chicken thighs dry. In a small bowl, combine the cumin, smoked paprika, oregano, salt, and black pepper. Sprinkle half the seasoning mixture over both sides of the chicken. Reserve the remaining seasoning.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 3–4 minutes per side, working in batches if necessary. Transfer to a plate. The chicken will finish cooking in the chili.
- Reduce the heat to medium. Add the onion and poblano to the pot. Cook for 5–6 minutes, stirring occasionally, until softened. Add a small splash of broth if needed to prevent the browned bits from burning.
- Stir in the garlic, tomato paste, and reserved seasoning. Cook for 1 minute, stirring constantly.
- Add the soy sauce and red wine vinegar, scraping up the browned bits from the bottom of the pot. Stir in the chicken broth and drained beans. Return the chicken and any accumulated juices to the pot.
- Bring to a gentle simmer. Partially cover and cook for 20–25 minutes, or until the chicken reaches 165°F and is tender enough to shred. Continue simmering gently if needed.
- Meanwhile, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, and a pinch of salt in a blender or food processor. Blend until mostly smooth. Taste and adjust the salt and lime juice. Refrigerate until serving.
- Transfer the cooked chicken to a plate and shred with two forks. Mash some of the beans directly in the pot with a potato masher, leaving plenty whole.
- Return the shredded chicken to the pot. Simmer uncovered for 5–10 minutes, stirring occasionally, until the chili reaches your preferred thickness. Add more broth if needed.
- Stir in the lime juice. Taste and adjust the salt, pepper, or lime juice.
- Ladle into bowls and top with a spoonful of aji verde. Add avocado, cilantro, jalapeño, tortilla chips, or lime wedges as desired.
Notes
- Chicken breasts: Substitute boneless, skinless chicken breasts. Begin checking them earlier and remove when they reach 165°F. Shred and return near the end.
- Cooked chicken shortcut: Skip browning the chicken. Sauté the vegetables in the oil and add all the seasoning with the garlic and tomato paste. Simmer the beans and broth for 15–20 minutes, mash some beans, then add about 3 cups shredded cooked chicken and heat thoroughly.
- Milder chili: Substitute a green bell pepper for the poblano. Start with ½–1 seeded jalapeño in the green sauce and adjust to taste.
- Thicker chili: Mash additional beans and simmer uncovered, stirring occasionally.
- Green sauce: Add to individual bowls just before serving. Avoid boiling the mayonnaise-and-sour-cream sauce.
- Gluten-free option: Use certified gluten-free tamari instead of soy sauce and check the broth, seasonings, and toppings.
- Storage: Refrigerate the chili and green sauce separately in airtight containers within 2 hours. Use within 3–4 days.
- Freezing: Freeze the chili without sauce or fresh toppings for up to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Reheat chili to 165°F, adding broth as needed. Spoon the green sauce over each bowl afterward.
Find it online: https://www.firsthomelovelife.com/peruvian-chicken-chili/