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Chunky Chicken Chili Recipe

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This recipe for Chunky Chicken Chili, by , is from The Fuka Family, 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!

Tracey Larson Martinelli


1 stick Butter, divided
2 lbs. Boneless, Skinless Chicken Breasts, cubed into 1/2-inch pieces
cup Flour
1 large Onion, chopped
cup Red Pepper, diced
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
cup Sour Cream
1 cups Grated Cheddar, for garnish
3 Tbsps. chopped Parsley leaves, for garnish

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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