Mom’s Spinach Pie
November 23, 2015
Hazelnut Chicken in a Thyme and Orange Cream Sauce
December 30, 2015
This recipe is from the book:
The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic
Written by by Robb Walsh Here's a more satisfying version of white chicken chili in which you cook a whole chicken instead of using boneless breasts and create your own chicken stock in the process. Publana chilies can vary in heat intensity from very mild to medium-hot. This recipe calls for seeded and stemmed fresh chilis, but if you like more heat, just remove the stem and leave the seeds and the white membranes intact. Because many of Robb Walsh's recipes use other recipes in them the description for his Roasted Green Chiles is not included. Use this recipe from epicurious.com to roast your chiles.
Put the chicken in a stockpot over medium heat and add water. Bring to a boil, then lower the heat and simmer until the chicken is cooked through, 20 to 30 minutes. Remove the chicken with a slotted spoon, set aside, and allow to cool. Reserve the broth and add water, if necessary, to yeald 8 cups. Remove the skin from the chicken and discard. Then remove the meat from the bones- you should have about 3 cups of cooked chicken.
In a Dutch oven over medium heat, heat the butter and oil. Add the onion and garlic and cook until softened, about 8 minutes, being careful not to brown the vegetables. Reserve 1 poblano for the garnish and cut it into long thin strips. Chop the remaining poblanos and add to the pot along with the sliced jalapeños and drained soaked beans. Add the chili powder, cayenne, and cumin.
Add the chicken broth and cook for 1 hour. Add the chicken and continue cooking for another hour, until the beans are fully cooked.
-Slow Cooker-
Alternatively, transfer the chili to a slow-cooker set on low and cook for at least 6 to 8 hours.
When the beans are thoroughly cooked, dissolve the masa harina in the milk and add to the pot. Cook for an additional 15 minutes on high, and add salt and white pepper to taste.
Serve garnished with sour cream and the reserved roasted poblano chili strips.
Ingredients
Directions
Put the chicken in a stockpot over medium heat and add water. Bring to a boil, then lower the heat and simmer until the chicken is cooked through, 20 to 30 minutes. Remove the chicken with a slotted spoon, set aside, and allow to cool. Reserve the broth and add water, if necessary, to yeald 8 cups. Remove the skin from the chicken and discard. Then remove the meat from the bones- you should have about 3 cups of cooked chicken.
In a Dutch oven over medium heat, heat the butter and oil. Add the onion and garlic and cook until softened, about 8 minutes, being careful not to brown the vegetables. Reserve 1 poblano for the garnish and cut it into long thin strips. Chop the remaining poblanos and add to the pot along with the sliced jalapeños and drained soaked beans. Add the chili powder, cayenne, and cumin.
Add the chicken broth and cook for 1 hour. Add the chicken and continue cooking for another hour, until the beans are fully cooked.
-Slow Cooker-
Alternatively, transfer the chili to a slow-cooker set on low and cook for at least 6 to 8 hours.
When the beans are thoroughly cooked, dissolve the masa harina in the milk and add to the pot. Cook for an additional 15 minutes on high, and add salt and white pepper to taste.
Serve garnished with sour cream and the reserved roasted poblano chili strips.