Even though the temperature was in the 70s here yesterday I got the urge to make chili. Not the heavy beefy concoction that many of us grew up on in one of its many forms, but a deliciously light and slightly tangy chicken chili that I've been making for the last couple of years after coming across a recipe that changed the way I think about chicken and chili in the same sentence. With lots of fresh chilies in the markets right now, (in my area they are practically a year round staple), I gave in to my urges and made a nice big pot of White Chicken Chili. I can't take complete credit for this recipe as it is an amalgam of several recipes with a few of my own modifications, but I hope you enjoy it as much as we do no matter what the season.
Chicken Chili
(Makes about 6 Servings)
2 Large Bone-in Chicken Breast Halves (2-3 lbs) (do not use boneless)
1 Tbsp Peanut Oil (Olive Oil or Vegetable Oil can substitute)
3 Poblano chiles, roasted, seeded, and diced
3 Anaheim chiles, roasted, seeded, and diced (if not available use extra poblano chiles)
2 Jalapeno chiles, minced
2 medium brown onions, diced
4 garlic cloves, minced or garlic pressed
1 Tbsp ground cumin
1.5 tsp ground coriander
3 cups chicken stock or low sodium chicken broth
2 cans cannellini beans (white northern beans can substitute)
3 Tbsp freshly squeezed lime juice
1/4 c minced fresh cilantro
tortilla chips, creme fraiche, queso fresco, or queso cotija for garnish
Preparation:
1) Roast poblano and anaheim chiles on grill or over gas burners, turning regularly until all sides are charred. Carefully put all chiles in two or three brown paper lunch bags to "sweat". After about 20 minutes remove the chiles from the bags and rub off charred skin with kitchen towel or paper towel. Seed the chilies and cut into a small dice.
2) Dice onions.
3) Seed and mince the jalapenos, setting half aside for later.
4) Rinse and drain cannellini beans.
5) Heat the oil in a large dutch oven over medium high heat. Liberally season the chicken with salt and fresh ground black pepper. When oil is hot add the chicken skin side down and cook until skin is golden brown, (about 5 minutes). Turn and brown other side. Transfer to a plate, remove and discard skin.
Making the chili:
1) Using the same pan and oil that was used to brown chicken, saute the onions until beginning to soften. Add the diced chilies, garlic, cumin, coriander, and a bit of salt. Saute about 3-5 more minutes until the flavors have blended and the vegetables are all quite soft. Remove from heat and transfer all but 1 cup of vegetable mixture to a bowl.
2) To one cup of vegetable mixture in pan add 1 cup beans and 1 cup chicken stock. Use a hand blender to blend until smooth. (You can also do this in a blender or food processor. ) Add remaining vegetable mixture, and 2 cups chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer, covered, until chicken is cooked through. (About 20 minutes or until chicken is 160 degrees).
3) Remove chicken and stir in remaining beans. Continue to simmer until beans are heated through and chili has slightly thickened, (about 15 minutes).
4) Shred or cube the chicken when cool enough to handle.
5) Add the chicken, lime juice, cilantro, and minced jalapeno, (start with small amount and add more as needed), to the chili. Adjust seasonings, adding salt and pepper if needed. Serve with cheese garnish and tortilla chips or cornbread on the side.
Goes great with a pale beer or light white wine such as sauvignon blanc and leftovers are just as good or even better after a day or two.
