Chunky Chicken Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick Butter, divided 2 lbs. Boneless, Skinless Chicken Breasts, cubed into 1/2-inch pieces ¼ cup Flour 1 large Onion, chopped ¼ cup Red Pepper, diced ¼ cup Green Pepper, diced 2 cups Chicken Stock 1 cup Heavy Cream 2 Tbsps. Chili Powder 1 tsp. Ground Coriander 1 tsp. Ground Cumin 1 tsp. Cayenne Pepper 1 Tbsp. Black Pepper 1 Tbsp. Kosher Salt 2 (14.5 oz.) cans Cannellini Beans, drained 2 (4 oz.) cans Mild Green Chile's ½ cup Sour Cream 1 ½ cups Grated Cheddar, for garnish 3 Tbsps. chopped Parsley leaves, for garnish
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Directions: |
Directions:In a large Dutch oven, melt 4 tablespoons 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 onions and peppers. Add the chicken stock to 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 to 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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