AmericanMediterraneanMexicanSpanish

Pimentón Chicken Chili with Cilantro-Lime Chimichurri

Name: Pimentón Chicken Chili with Cilantro-Lime Chimichurri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cut into florets; non-aerosol olive oil or avocado cooking spray; Kosher salt; freshly ground black pepper; non-aerosol olive oil or avocado cooking spray; 2 large chicken breasts, cut into 3/4-inch cubes; 1 teaspoon Kosher salt; 1/2 teaspoon coarse black pepper; 1 tablespoon ancho chile powder; 11/2 teaspoons ground cumin; 11/2 teaspoons ground coriander; 1 teaspoon dried oregano; 1 Spanish onion, finely chopped; 4 garlic cloves, crushed and chopped (or grated); 6 piquillo peppers packed in water, drained and finely chopped (or 1 roasted red pepper, finely chopped); 2 teaspoons sweet pimentón (dulce); 1 teaspoon hot pimentón (picante); 1 (15-ounce) can diced fire-roasted tomatoes; 11/2 cups chicken or vegetable stock; 11/2 cups packed fresh cilantro leaves; 1 large shallot, roughly chopped; 1 serrano or jalapeño pepper, seeded and minced; 2 tablespoons sherry vinegar; 2 tablespoons fresh lime juice; 1/4 cup aquafaba

A chili built on Spanish pimentón instead of chili powder — smoky, deeply savory, and layered. Served over charred cauliflower florets and finished with a bright cilantro-lime chimichurri that gets its silky body from aquafaba instead of olive oil. Deep flavor, bright finish, no added fat.

Comfort FoodMM-Green

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

4 servings

Ingredients

charred cauliflower

1 mediumhead cauliflower, cut into florets
non-aerosol olive oil or avocado cooking spray
Kosher salt
freshly ground black pepper

chili

non-aerosol olive oil or avocado cooking spray
2 largechicken breasts, cut into 3/4-inch cubes
1 teaspoonKosher salt
1/2 teaspooncoarse black pepper
1 tablespoonancho chile powder
11/2 teaspoonsground cumin
11/2 teaspoonsground coriander
1 teaspoondried oregano
1 Spanish onion, finely chopped
4 garlic cloves, crushed and chopped (or grated)
6 piquillo peppers packed in water, drained and finely chopped (or 1 roasted red pepper, finely chopped)
2 teaspoonssweet pimentón (dulce)
1 teaspoonhot pimentón (picante)
1 (15-ounce) can diced fire-roasted tomatoes
11/2 cupschicken or vegetable stock

cilantro-lime chimichurri

11/2 cupspacked fresh cilantro leaves
1 largeshallot, roughly chopped
1 serrano or jalapeño pepper, seeded and minced
2 tablespoonssherry vinegar
2 tablespoonsfresh lime juice
1/4 cupaquafaba

Instructions

1
Preheat the broiler to 500°F.
2
Spray a baking sheet with cooking spray and spread the cauliflower florets in a single layer. Season with Kosher salt and freshly ground black pepper and spray the florets with cooking spray.
3
Broil until the cauliflower is tender and deeply charred, 15 to , flipping once halfway through for even browning.
4
While the cauliflower broils, make the chili. Heat a 5-quart soup pot over medium heat and coat with cooking spray. Add the chicken and cook, stirring frequently, until cooked through, about .
5
Add the Kosher salt, coarse black pepper, ancho chile powder, cumin, coriander, and oregano. Stir for to toast the spices. Add the onion, reduce heat slightly, partially cover, and cook, stirring often, until softened, 5 to .
6
Add the garlic, piquillo peppers, and both pimentóns and stir briefly. Immediately add the tomatoes and stock to keep the pimentón from scorching.
7
Reduce heat to low and simmer for .
8
While the chili simmers, make the chimichurri. In the bowl of a food processor, combine the cilantro, shallot, chili pepper, sherry vinegar, and lime juice. Pulse until finely chopped. Add the aquafaba and pulse to incorporate. Set aside.
9
To serve, divide the charred cauliflower among 4 bowls. Ladle the chili over the top and drizzle with chimichurri.

Chef's Notes

Pimentón — Spanish smoked paprika — is the foundation of this chili and deserves care. It burns easily and turns bitter, more so than American chili powder, so it goes in with the garlic and piquillos at the end of the sauté and gets only a brief stir before the liquid hits the pan. The other spices go in earlier because they tolerate dry heat better. The sweet (dulce) and hot (picante) pimentóns are different ingredients: dulce brings the deep smoky flavor, picante brings heat. Look for both at a well-stocked grocery or a specialty spice shop. If you can only find dulce, add a pinch of cayenne or hot smoked paprika to approximate the heat. Aquafaba — the liquid from a can of chickpeas — is the Green trick that makes this chimichurri work without olive oil. It emulsifies with the vinegar and lime juice into a glossy, spoonable sauce that clings to the chili. Save the drained chickpeas for another use; they roast beautifully for a snack or go into a quick hummus. The chimichurri makes about ¾ cup and keeps for 3 days in the refrigerator. It will separate; stir to recombine before serving. Great on grilled fish, roasted vegetables, or any grain bowl that needs a bright herbal lift.