Since being beat at a home style/ crock pot chili cook-off with a white chicken chili, I’ve been searching for a great recipe.
This video gives a little insight into my motivation.
3 organic chicken boneless breasts
1 medium onion quartered
6 cloves of garlic
2 cubano peppers, 1 jalepeno and 1 poblano
olive oil for sauteing
3 cans of great northern beans
32 oz. organic low sodium chicken broth
1 teaspoon salt
1 tablespoon cumin
1 teaspoon of ground coriander
2 tablespoons of pickling liquid of canned jalepenos
2 tablespoons fresh lime juice
Handful of chopped cilantro
Shredded pepper jack cheese to put on top
1 cup of sour cream
1/2 cup heavy whipping cream
I wasn’t sure how spicy this was going to be with this selection of peppers, but it came out with just the right amount of kick. Grease your peppers and garlic with olive oil and broil on pan lined with foil. You can skip this method and use canned green chilies, but roasting the chilies gives this dish more complexity in flavor.
I used a garlic baker to roast the garlic with Spanish olive oil. Sprinkle the vegetables with salt and roast until the skin is blackened.( 15 to 20 minutes. Turn the peppers half way through.) Once they have been charred, wrap them up in same foil and let rest for 5 minutes.
Place onion, garlic, and peppers all in a bowl with chicken stock. Peel the skin off the peppers and squeeze the garlic into the broth. OKAY… I got tired and decided it was beddy-bye time for me, so I left the veggies in the broth in the fridge over night. I believe it made the broth have more flavor because it marinated over night. The next morning, I peeled the skins off and left the seeds behind in the broth too. My hands did sting a little for a couple of hours afterwards, so be sure to wear gloves or wash your hands really well after this step. DON’T TOUCH YOUR EYES OR YOUR PRIVATES!
Remove the flesh from veggies left in broth and puree in blender. Set aside. Then drain the broth from the seeds and skins and discard. Heat a little oil over medium heat and stir in cumin and coriander. It smells so good. Then add your veggie puree and chicken broth back in the pot. Now we are going to poach the chicken breasts in this same broth! Don’t you love it? One less dirty dish to clean. Make sure broth is covering the chicken and add water if necessary. Bring to a boil and them lower temperature to a simmer. It will take about 15 minutes. Insert instant thermometer to be sure chicken is cooked to 150 degrees F. Remove chicken and let rest in a bowl. If you went all fancy and wanted to use dried beans soaked over night, you would add those beans in with the chicken when poaching and cook until tender. I decided to use canned beans with a mild chili sauce, therefore I did not drain the beans. While the chicken is resting, warm up the beans in the broth. When that’s done, remove 2 cups of beans with broth and lightly puree in blender and add back into pot to give it some thickness. Chop up chicken and add back into chili pot, along with sour cream and heavy cream. Stir to combine and heat up to desired eating temperature. Add chopped cilantro, pickled jalepeno juice, and stir. Now it’s time to ladle some of this creamy rich goodness into a bowl and top with a little shredded pepper jack cheese.
This chili is delicious! I made this for Johnny Angel and I so I used light sour cream and light whipping cream. If it were a competition, I would have used the full fat creams. I’m quite pleased with how it turned out. Not too mild, not too spicy, but just the right amount of kick to it. Please leave your comments below and subscribe to my blog and youtube channel: Hot Pepper Queen. Until next time, Be Sassy, Classy, and Bad Assy!