Greek Chicken Chili in One Pot

 This hearty Greek-inspired chili, which has soft bits of dark meat chicken, creamy white beans, and tender veggies, is the ideal satisfying but not overly heavy supper for those very cold nights. This stew, flavored with a bouquet of robust herbs, is simple to put together in one pot for maximum flavor and least mess.

Cubanella peppers are new to you? These light yellow-green peppers, sometimes called Italian frying peppers or Cuban peppers, have thin skins, mildly crunchy, sweet flesh, and a hint of heat. The majority of grocery stores sell cubanelles; but, if they're not available, green bell peppers or banana peppers make excellent substitutes. Red, orange, or yellow bell peppers shouldn't be used in place of cubanelles because they are significantly sweeter.

Ingredients:

1. 2 Tbsp. extra-virgin olive oil
2. 1 1/2 lb. boneless, skinless chicken thighs, cut into 1" pieces 
3. Kosher salt 
4. 1 medium fennel bulb, fronds removed, ends trimmed, cored, finely chopped (about 2 c.)
5. 2 medium cubanelle peppers, seeds and ribs removed,chopped (about 2 c.)
6. 4 scallions, thinly sliced, divided 
7. 2 tsp. dried oregano
8. 2 tsp. dried rosemary 
9. 2 tsp. dried thyme 
10. 1/2 tsp. crushed red pepper flakes
11. 1 (28-oz.) can diced tomatoes 
12. 2 c. low-sodium chicken broth 
13. 1/2 c. chopped fresh dill, divided 
14. 2 (15.5-oz.) cans low-sodium cannellini beans, drained, rinsed

Directions:

Step No.1:

 Heat the oil in a big pot over medium heat. Add the chicken in an even layer, allowing some space between each piece, and cook for 5 to 7 minutes, stirring regularly, until the chicken is lightly browned. After adding salt, move the chicken to a sizable platter.

Step No.2:

Cook the fennel and peppers in the same saucepan over medium heat, stirring, for 4 to 6 minutes, or until softened.

Step No.3:

 Set aside 1/4 cup of scallions. To the pot, add the remaining scallions, oregano, rosemary, thyme, and crushed red pepper flakes. Cook, stirring constantly, for one to two minutes, or until aromatic.

Step No.4:

 Include the chicken, tomatoes, broth, and 1/4 cup of dill. After bringing to a boil, lower the heat to medium-low and simmer. Simmer for approximately ten minutes, stirring now and then, or until slightly thickened. Add beans and boil for about 5 minutes, stirring now and again, until the beans are thoroughly heated. Using the back of a wooden spoon, crush about 1/4 of the beans by pressing them against the pot's side.

Step No.5:

 Spoon chili into each bowl. Place a dollop of yogurt, the leftover scallions, and the remaining 1/4 cup of dill on top. Accompany with chips for serving.

More information:https://www.delish.com/cooking/recipe-ideas/a60082468/one-pot-greek-chicken-chili-recipe/