Chef Margolis’ Chicken Green Chili

If you are already thinking about Super Bowl – or just want to impress your tailgating friends, Chef Greg Margolis of Nantucket has the perfect recipe for you.

Chef Margolis was born into a culinary family where chefs were revered and family dinners consisted of Julia Child and Jacques Pepin in the PBS series “Great Chefs”. At 7, Greg received his first omelet pan, and by age 14 he had found his first job in a restaurant – peeling carrots by the 50lb bag, and learning the basics of ‘back of house’ work ethics in the kitchen and then ‘front of house’ smarts.


A graduate of the Culinary Institute of America in Hyde Park, NY, Greg would spend the next ten years working as a private chef on Nantucket and GM at several restaurants (both on Nantucket and in Steamboat Springs, CO) before returning to the island with his wife and two young children in 2011. He has previously worked at Moors End Farm and Topper’s Restaurant at the Wauwinet on Nantucket, served as General Manager of Met on Main, and in 2013 co-founded Dinner Parties Nantucket.



Chicken Green Chili
Yield 52 quarts

1 ea. Bulbs Garlic
8 cups diced onion
2 cups diced Celery
2 bunches diced green onions
5 pounds boneless skinless Chicken Thighs
1 pound Tomatillos
2 bunches Cilantro
2 Tbsp. Cumin
2 Tbsp. Coriander
3/4 pound Butter (3 sticks)
2 cups Masa de Harina (traditional flour used to make tortillas,
available in most supermarkets)
5 ea. 4 oz can green chilies
1/4 cup lime juice
1 ea. 48oz can Chicken Broth


Lay chicken thighs out on a sheet pan and coat with neutral oil. Season with salt and pepper and roast in a pre-heated 400 degree oven for approximately 12 minutes. Reserve  juices from the pan and allow chicken to cool. Once the chicken is cool dice and reserve.

Remove tomatillos from their husk and coat with neutral oil. Place on a sheet pan and roast in the preheated 400 degree oven for approximately 15 minutes or until tomatillos have taken on some color and broken open. They should be sitting in a pool of their own juices. Pay attention to not let the juices burn.

When removed, transfer the tomatillos and all the juices you can scrape off the pan to a separate container and reserve.

Saute garlic, onion, celery, and green onions in neutral oil with the cumin and coriander. Season to taste with salt as you go. When vegetables are translucent and soft add butter. When butter is melted add the Masa to create a roux. Allow the roux to cook out at a low heat.

Slowly mix into the vegetables and roux, the chicken stock and any reserved liquid from the roasting of the thighs. Bring this mixture up to a simmer on a medium high flame. You may want to adjust the thickness with a little more chicken stock or water depending on how it turns out.

Combine roasted tomatillos, cleaned cilantro with the stems, two cans of the green chilies and the lime juice and blend with a traditional or a submersion blender.

Add to the chili the tomatillo mixture and mix to incorporate. Then add the chicken and remaining green chilies.

Allow the mixture to simmer until the chicken starts to breakdown a little and become more tender. Pay special attention to the heat level and stir often to prevent the chili from burning to the bottom of the pan.

Check seasoning and adjust to taste with salt and pepper and more lime juice if the balance needs to be adjusted.

We doubt you will have leftovers however, due to the size of this recipe, you can freeze some for the night when you want a treat but are too tired to cook.


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