Chili with chicken filling
Description
Roast the chilies over a gas flame, turning frequently. Place them in a bowl, cover with plastic wrap, and let sit for 15 minutes. Once cooled, peel off the skin. Make a slit along one side from top to bottom and remove the seeds. Meanwhile, place the chicken and garlic in a saucepan and add enough water to cover the chicken. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a large bowl, cover loosely with plastic wrap, let cool slightly, then slice. Add the tomatillos to the cooking liquid left from the chicken, bring to a boil, reduce heat, and cook until tender, about 5 minutes. Drain the liquid and blend the tomatillos with garlic in a blender until smooth. Add cilantro, lime juice, and 1 1/2 teaspoons salt, then blend again. Spread half of the sauce on the bottom of a baking dish. Preheat the oven to 190°C (375°F). Heat oil in a skillet over medium heat. Add corn and cook until tender, about 3 minutes. Let cool slightly. Mix the corn with the sliced chicken, remaining sauce, half of the goat cheese, and the chilies. Fill each chili (through the slit) with about 1/2 cup of the mixture. Place the stuffed chilies in the baking dish, sprinkle with the remaining cheese and 1/4 teaspoon salt. Cover and bake for about 25 minutes. Let stand for 5 minutes. Drizzle with sauce from the dish, garnish with cilantro sprigs, and serve.