Thai Chicken Chili is a twist on our favorite peanut chicken recipe. A ground chicken chili with Thai inspired flavors and a mild heat!
Scale
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 2 large onions, diced
- 3 cloves garlic, small diced
- 2 poblano peppers, diced
- 2 jalapeno peppers, diced
- 2 – 4.25 oz cans diced green chilis
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 2 teaspoons salt
- 3/4 cup light beer
- 1 cup chicken broth
- 1/2 cup smooth peanut butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- 2 – 15.5 oz cans small white beans, drained and rinsed
Instructions
- In a large dutch oven, heat the olive oil over medium heat, then add the onions, garlic, both peppers and the chilis. Cook for 8-10 minutes, stirring until softened.
- Push the onion and peppers over to one side of the pot and then add in the ground chicken to brown. Once the chicken is browned through, stir together with the peppers and onions.
- Add the cumin, chili powder and salt then stir to combine.
- Pour in the beer to deglaze the pot, scraping up the bottom as you stir.
- Next pour in the chicken broth, Worcestershire sauce, soy sauce, sriracha and oyster sauce then stir.
- Stir in the peanut butter until it’s completely mixed into the chili.
- Add the beans, stir and let simmer uncovered for 45 minutes.
- Category: Dinner
- Method: Stove Top
- Cuisine: American / Tex-Mex
