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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