Kate Hudson loves her chicken. The Almost Famous star has a chicken recipe that calls for just three ingredients that she swears by, but when she’s looking for something a little more flavorful, she turns to her salsa verde chicken chili recipe. Hudson’s chicken chili is a simple winter night meal that will warm you up right away, and it’s Weight Watchers approved and comes in at just one point (if you follow that brand’s methods).
Kate Hudson’s favorite recipes are chicken
Hudson fluctuates between eating vegan and not. In fact, the Fabletics founder’s eating philosophy is to eat what makes her feel good. Sometimes that means she’s been vegan for a while, and sometimes that means she eats all the meat.
When she eats meat, she has a chicken recipe of her own design – called “Nothing Chicken” – which she swears is the perfect way to cook poultry. As she told SELF in 2017:
“If you salt a chicken generously and put it in the oven at 450, 20 minutes on one side, then 20 minutes on the other, and you take it out, it’s perfect,” she said. ‘You don’t need anything else. It’s so great and so easy. “
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Ingredients of Kate Hudson’s Chicken Chili Recipe
Trust, this chicken and chicken recipe calls for a lot more than three ingredients. You need this:
- 1 tablespoon of olive oil
- 1 large chopped onion
- 4 medium seeded diced poblano chilies
- 2 seeds of chopped Serrano chilies
- 1 tablespoon of chopped garlic
- 1 tablespoon chili powder
- 2 teaspoons (or to taste) Kosher salt
- 1½ tsp cumin powder
- 1 tsp ground coriander
- 1 teaspoon of dried oregano
- 3 cups of low-sodium chicken stock
- 2 lbs uncooked boneless boneless chicken breasts
- 45 oz, rinsed and drained, canned cannellini beans
- ⅓ cup of salsa verde
- 2 tbsp fresh lime juice
- ⅓ cup, chopped, fresh cilantro
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How to Make Kate Hudson’s Chicken Chili Recipe
This recipe takes approximately 1 hour from start to finish. To start, heat the olive oil in a large stockpot over medium heat. Add the onion and bell pepper and fry, stirring often, until soft. This will take about 5 to 10 minutes. Then the herbs, and stir and cook for 1 minute more.
Now add the chicken stock to the pan along with the chicken and beans. Turn up the heat and bring to a boil. After cooking, reduce to medium-low, cover and simmer until chicken is tender. This takes 10 to 15 minutes. Remove the chicken from the pan and place on a plate. Let it stand for 5 minutes and then grate the meat with two forks. The chicken should be easy to pull apart.
Return the shredded chicken to the pan and add the salsa verde, lime juice, and cilantro, stirring to combine. Heat this all the way through and your chili is ready.