Chris' Recipes

Bon Appetite!

White Chicken Chili

Written By: Chris - Oct• 18•12

We came home from our wonderful vacation to cool, fall weather!  The kids were coming for Sunday dinner and I was feeling like creating a warm hearty dish that all of them would like.  White chicken chili came to mind as it is a mild, fulfilling meal.  It is made with white beans, chicken and chilies instead of red beans, beef and tomatoes.  My version is still packed with plenty of chili flavor and you can add more kick if you choose by increasing the amount of red peppers or hot sauce.

Ingredients:

1 whole fryer chicken
Salt
Pepper
Lawreys Season Salt
Vegetable Oil
4 Tablespoons Butter

2 Large Onions
2 bunches Green Onion
1 Cheyenne Pepper, minced
2 Tablespoons ground Cumin
1 heaping Tablespoons Emeralls Southwest Essence seasoning
4 Garlic cloves
2 Pounds dried Navy Beans – prepared in advance by soaking & rinsing
4 Cans (4 oz.) chopped Green Chilies
2 quarts Chicken Stock
2 Tablespoons Chicken Base
“squirt” of Sriracha sauce, to your liking
1/2 Cup Skim Milk
1/2 Cup Heavy Cream
2 Tablespoons Corn Meal
shredded cheddar cheese
Sour cream and minced fresh cilantro

Either the night before or by using the quick method, prepare your white beans

Cut up a whole chicken.  Rub with oil and season with salts and pepper.  Cover with foil and bake in oven until done. Remove meat from bones, shred and cut into pieces (about six cups). Set aside and reserve the skin and bones.

Prepare your own chicken stock with bones, skin and veggie scraps.

Chop onions and celery.  In a bit of heated olive oil, add them into a dutch oven over medium-high heat and saute until they become translucent, but not over browned.

Add chopped green chilies, minced pepper, smashed garlic and about 3/4 of the chicken broth into the pan.  Allow to simmer over very low heat ensuring that the celery is cooked all the way through

Season to taste with salt, pepper, and cumin.  Add the chopped, cooked chicken.  Add additional chicken stock to loosen up, but not all of it – if it’s going to make it like a soup!

Place lid on pot and reduce heat to low.  Cook over low heat for at least an hour or until beans are done.  Watch closely because during the cooking process, you may need to add additional chicken stock.  Taste and add chicken base, salt & pepper to flavor to your liking

When beans are tender, mix milk and cream with cornmeal and pour into the chili.  Stir it to combine, then cook over medium heat for a good ten minutes or so. This addition of the milk and corn meal mixture does a few things:  It adds a little milky creaminess to the chili, it also adds a nice corn flavor to the chili and helps thicken it.

Check seasoning and adjust by adding cayenne pepper, sriracha sauce and/or paprika if desired.

Serve chili in a bowl. Garnish with cilantro, sour cream and shredded cheddar cheese!  This does freeze well for a quick meal another cool day!

Enjoy!

Cheers!
~Chris

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