Ah! Okay, I'm going to reveal something about myself here that I never thought I would so bare with me.
I don't know if you've figured it out yet or not, but I'm sort of a closet nerd. I'm a chic geek to the core, and yet hide it well with what I'd like to think is a very 'normal' exterior. In actuality, I go to renaissance faires (in costume), I've been known to role-play, and yes... I'll even play video games (MMO's mostly). Okay, so really just one in particular, but there are others on my rap sheet as well.
If you're close to me, then you know what that game is. Or if you recognize the name of this chili, then you're probably at least just as guilty as I am. The truth of the matter is, I've been a player in World of Warcraft since it's original vanilla beta back when I was in college. Yep, that's how long this game has been around and in my life. True. Story.
Even if you don't personally play, I'm almost 100% sure that you know someone who does or has at some point in this game's existence. Especially with the movie.
Of course, my playing it has come and gone through the years given time what not. That being said, I was originally from a PVP server and I just have to throw it out there that this recipe is intended for the Horde only. Shove off Alliance. Nah, just kidding. I guess I'll let you try it.
In the one of the older expansions (Warlords of Draenor) there's a consumable item you can get from a Garrison Mission called Legion Chili. As you can see by it's icon, it's a green chili with what looks to be bird-like bones sticking up out of it. This is probably a good time to mention that there are no bones in this chili.
Back a couple of years ago, I decided that I had to make some real Legion Chili to welcome in the new Demon Hunter class. Basically this chili is a verde chicken chili; nothing too scary, right? Now that I think about it - this chili would be pretty awesome around Halloween time too. Breadstick bones and all!
To get that super ultra vibrant green color I used plenty of tomatillos and an entire bunch of cilantro. Literally, and entire bunch. I was a little nervous about that concept because cilantro is not always my favorite herb, but it actually worked out really well! Maybe because it was pureed into oblivion?
TheSkinnyFork.com - Originally Posted August 12, 2016 A chicken chili verde that cooks all day or in the matter of minutes. Don't forget your bread 'bones' for dipping. Enjoy for Halloween, when kicking Alliance tail, or just any old time! Prep Time: 10 Minutes • Cook Time: 45 Minutes to 4 Hours
Servings: 6 • Serving Size: About 1 1/2 Cups + 2 Bread 'Bones' • Calories: 308 • Fat: 6 g • Saturated Fat: 1 g • Carb: 37 g • Fiber: 6 g • Protein: 28 g • Sugar: 9 g • Sodium: 368 mg
Chili:
• 2 Lbs. Tomatillos, Husked & Halved
• 4 Poblano Peppers
• 2 Jalapeños
• 6 Garlic Cloves, Minced
• 1 Bunch of Cilantro
• 3/4 C. Unsalted Chicken Broth
• 4 Oz. Mild Diced Green Chiles
• 1 Lime, Juiced
• 2 Tsp. Cumin
• 2 Tsp. Oregano
• 20 Oz. Boneless Skinless Chicken Breast
• 1 Yellow Onion, Chopped
• Salt & Pepper to Taste
Bread 'Bones':
• 8 Oz. Reduced Fat Crescent Roll Dough
• Dash of Salt-Free Southwest or 'Taco' Seasoning
Directions:
Preheat the oven broiler and cover a sheet pan with foil.
Place the tomatillos cut side down on the prepared baking sheet along with the poblanos and jalapeños.
Set under the broiler for about 8-10 minutes.
Once the tomatillos and peppers are done, the skins of the peppers should be easily removable.
Deseed and stem the peppers before tossing them into a blender along with the 6 Garlic Cloves, 1 Bunch Cilantro, 3/4 C. Unsalted Chicken Broth, 4 Oz. Mild Diced Green Chiles, 1 Lime, 2 Tsp. Cumin, and 2 Tsp. Oregano.
Puree in the blender (removing the steam cap).
Alternatively, you could place everything into the base of a crock pot or instant pot and use an immersion blender like I did.
Add the chicken and onion to the tomatillo mixture in the base of the pot.
Crock Pot: Cover and cook on low heat for 6-8 hours or on high heat for 4-6 hours.
Instant Pot: Seal the lid, set the steam valve to ‘sealed’, and cook on the ‘chili’ setting for 45 minutes.Once done, allow the pressure to release naturally or to a quick release.
Once the chili is done, preheat the oven for the crescents.
Open up the crescent roll package and unroll the dough; pressing the seams together to make one big dough rectangle.
Cut the dough into 12 strips and twist, shaping and forming into 'bone' shapes.
Sprinkle the dough with some salt-free southwest seasoning and place in the oven to bake according to package directions.
Once everything is ready, divide the chili evenly among bowls and garnish with your crescent bones. Enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
