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“This uses a rotisserie chicken and comes together in less than half an hour. Recipe is from Gourmet April 2007.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
  2. Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
  3. Meanwhile, coarsely shred chicken, discarding skin and bones.
  4. Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

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