Saturday, November 26, 2022

White Chili


Although thigh meat would be a tastier choice of chicken for this dish, Lovey won't have it.  He's got to have boneless, skinless chicken breast.  To alleviate a tasteless, rubbery piece of breast meat for the chili, I brine them first. 


White Chili
Serves 6 to 8

Ingredients:
1 Tbsp olive oil
1/2 yellow onion, diced
1 poblano pepper, roasted, peeled, and diced
1 to 1-1/2 pounds skinless, boneless chicken breast, brined, rinsed, and cut into 1/2-inch pieces
1 garlic clove, minced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
4 (15 ounce) cans white beans (Great Northerns or Cannellini) - drained and rinsed. 1 can reserved and mashed 
2 cups chicken broth (boxed or homemade) + extra if you want to add to your liking
Salt to taste
1/4 cup heavy cream

Suggested Garnish: Avocado chunks, crisp tortilla strips, oyster crackers, shredded Monterey Jack cheese, chopped cilantro

Method:
In a 3 quart dutch oven, heat the olive oil over medium heat. Add the onion and pepper and cook, stirring, until the onion has softened, ~ 3 minutes.

Add chicken and cook, stirring occasionally, until chicken is lightly browned on all sides and no longer pink in the middle. (Add a little more olive oil if necessary)

Add the garlic and the spices to the pot and toss with the chicken. Add the corn, beans (not the reserved mashed beans), and broth and bring to a boil.  Reduce heat to low and simmer for about 20 minutes. At this point, taste the chili to see if you need or want to add any salt.  I usually do not add any salt because the brined chicken and chicken broth season it to our liking.

Add the reserved mashed beans to the pot. Stir in the cream. Allow the beans and the cream to warm up. Serve up and garnish if desired.

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