I love hot wings, but they don’t agree with me. So when the craving strikes, I whip up the recipe below, a hearty chicken chili with intense wing flavor. I top mine with sour cream, blue cheese and celery to stick with the wing theme, but standard chili toppings like cilantro, diced tomato and tortilla chips would be delicious here too.
This recipe comes together in only ten minutes and is sure to satisfy. Instead of beans, I add extra protein and meaty texture with a crumbled block of firm tofu. I love spice, but if you are worried about the heat level you could eliminate the jalapeno.
1 rotisserie chicken, skin discarded and bones, meat shredded
2 4 oz. (115 g) cans diced green chilies
1/2 cup (120 ml) buffalo wing sauce
1 teaspoon (7 g) sea salt
1/4 teaspoon (.5 g) freshly ground black pepper
1 bay leaf
1 cup (240 ml) sour cream, for serving
1 cup (100 g) blue cheese, for serving
1 cup (100 g) shredded cheddar cheese OR crumbled blue cheese
4 cups (800 g) cooked white rice, for serving
In a 6-quart slow cooker, combine first 12 ingredients, except for 1 stalk of the celery, and stir to combine. Cover and cook on high for 4 hours.
Serve over white rice topped with reserved celery, sour cream and blue cheese
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Pro Tip: You can easily adapt this dish to mimic other wing flavors. Try adding a dusting of lemon-pepper or replacing the wing sauce with teriyaki or Thai chili sauce.
