White Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb skin on, bone in chicken breasts and thighs
1 T canola oil
3 medium jalapeņo chilies, stemmed, seeded, membranes removed, chopped into large pieces
3 medium Anaheim chilies,stemmed, seeded, membranes removed,chopped into large pieces
3 medium poblano chilies,stemmed, seeded, membranes removed,chopped into large pieces
2 medium onions, chopped in large pieces
6 (or to taste) garlic cloves, minced
1 T ground cumin1 1/2 t ground coriander
1 (15 oz) cans cannellini beans, drained and rinsed
3 c chicken stock
Juice from 2 or 3 limes to taste
1/4 cup minced cilantro leaves
4 scallions, white and green parts, sliced thin
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Directions: |
Directions:Season chicken pieces with salt and pepper. Heat oil in large dutch oven. Add chicken skin side down until golden brown, about 5 minutes. Turn chicken and lightly brown on other side. Transfer chicken to platter.
In food processor, process 1/2 of chilies and onion until mixture is consistency of chunky salsa. Remove to another bowl and process remainder of chilies and onion.
Add this veggie mixture to pan that chicken was cooked in. Add garlic,cumin, coriander and 1/2 t salt. Cover and cook, stirring occasionally, until veggies soften, about 10 minutes.
Transfer 1 c cooked veggie mixture to food processor bowl. Add 1 c beans and 1 c stock and process until smooth. Add this mixture to dutch oven along with the remaining 2 c stock and chicken pieces and bring to boil over medium high heat. Reduce to medium and simmer covered until chicken pieces are done. This should take about 35 minutes.
Transfer chicken to large platter. Stir in remaining beans and continue to simmer uncovered until beans are heated through and chili has thickened slightly, about 10 minutes.
When chicken is cool, shred into pieces and stir into chili along with lime juice, cilantro, and scallions. If you want the chili spicier, add minced jalepenos. Adjust seasoning with salt and pepper and serve. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is all about the chilies. If you want it milder, leave out the jalepenos. They are the hottest. The Anaheim and poblano are ususally mild, but tasted them just in case you get got ones.
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