WHITE CHICKEN CHILI
Steps:
- 1. Season chicken liberally. Heat oil in large Dutch oven over med-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other side, about 2 mins. Transfer chicken to plate; remove and discard skin. 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor in two batches, process poblanos, Anaheims, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Do not wash food processor blade or workbowl. 3. Pour off all but 1T fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 t salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 mins. Remove pot from heat. 4. Transfer 1 c cooked vegetable mixture to now-empty food processor workbowl. Add 1 c beans and 1 c broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 c broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 F (175 F if using thighs) on instant-read thermometer, 15 to 20 mins (40 mins if using thighs). 5. Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 mins. 6. Mince remaining jalapeño, reserving and mincing ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beans #poultry #american #southwestern-united-states #easy #beginner-cook #chili #chicken #crock-pot-slow-cooker #dietary #one-dish-meal #meat #equipment #presentation #served-hot
You'll also love
Roommate Sewell
[email protected]This chili is perfect for a party or potluck. It's easy to make and always a hit with guests.
Heila Venter
[email protected]I love that this chili is made with Greek yogurt instead of heavy cream. It makes it a healthier and more guilt-free meal.
Sobuj Shill
[email protected]This chili is a great make-ahead meal. You can make it on the weekend and then reheat it during the week for a quick and easy dinner.
Thisen Gomez
[email protected]I'm not usually a fan of white chili, but this recipe changed my mind. It's so creamy and flavorful, and the chicken is cooked perfectly.
KE tommy777
[email protected]This chili is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating corn, black beans, and poblano peppers!
Kim Cabrera
[email protected]I love that this chili is made with white beans instead of the traditional red beans. It gives it a creamier, more delicate flavor.
Sofia Siyanda
[email protected]This is the best white chicken chili recipe I've ever tried. It's so easy to make and always turns out delicious.
Spiritual connections
[email protected]I made this chili in my slow cooker and it turned out perfect. The chicken was so tender and the broth was so flavorful.
Sasha Galindo
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the creamy broth is so comforting.
Ste marie Florina
[email protected]I'm not a huge fan of chili, but this white chicken chili is amazing! It's creamy, flavorful, and not too spicy. I'll definitely be making this again.
Donrique Scheepers
[email protected]This chili is a great way to use up leftover chicken. It's also a great meal to make ahead of time, so you can have a delicious meal ready to go when you're short on time.
rehxisdaddyy
[email protected]I love this chili! It's so easy to make and always turns out delicious. I usually add a little extra corn and black beans, and sometimes I'll top it with sour cream and avocado.
Rajesh Sada
[email protected]This is the best white chicken chili I've ever had. It's so creamy and flavorful, and the chicken is cooked perfectly.
Susana Boateng
[email protected]I've made this chili several times and it's always a hit. It's creamy, flavorful, and the chicken is always tender.
Ahidu Musa
[email protected]This chili was easy to make and very delicious. I added a little extra spice to it and it was perfect.
Caroline Preciado
[email protected]I made this chili exactly as the recipe said and it turned out great. The chicken was tender and the broth was flavorful and creamy. I would definitely make this again.
Maya hana
[email protected]I was pleasantly surprised by how much I enjoyed this chili. I'm not usually a fan of white chili, but this one was creamy and flavorful, with just the right amount of spice.
Sk Rakib Vay
[email protected]This is my new go-to chili recipe. It's easy to make and always turns out delicious. I love that I can use whatever vegetables I have on hand.
Radoan Ahmad
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it. The chicken was tender and juicy, and the broth was flavorful and creamy.
Pelin Yılmaz
[email protected]This white chicken chili was a hit with my family! It was creamy, flavorful, and had just the right amount of spice. I'll definitely be making it again.