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Chunky Chicken Chili Recipe

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This recipe for Chunky Chicken Chili is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter, divided
2 lbs boneless, skinless chicken breast, cubed into 1/2 inch pieces
1/4 c. flour
1 large onion, chopped
1/4 c. red pepper, diced
1/4 c. green pepper, diced
2 c. chicken stock
1 c. heavy cream
2 T. chili powder
1 t. ground coriander
1 t. ground cumin
1 t. cayenne pepper
1 T. cracked black pepper
1 T. kosher salt
2 (14.5 oz.) cans cannellini beans, drained
2 (4 oz.) cans mild green chilies
1/2 c. sour cream
1 1/2 c. grated Cheddar, for garnish
3 T. chopped parsley leaves, for garnish
Directions:
Directions:
In a large Dutch oven, melt 4 T. butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onion and peppers. Add the chicken stock and deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chilies and the chicken and simmer for another 6-8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

 

 

 

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