White Chicken Chili - Cincinnati News, FOX19-WXIX TV

White Chicken Chili

White Chicken Chili

Serves 10-12

2 large yellow onions chopped

1/8 cup good olive oil, plus extra for chicken

6 cloves garlic minced or more to taste

2 red bell pepper, cored, seeded, and diced

3 stalks celery chopped

6 Anaheim chiles, roasted or two 4- ounce can chopped green chiles

2 Tbs. chili powder

1 tsp. ground cumin

1 tsp. dried thyme

1tsp. dried oregano

1 tsp. cayenne pepper, or more to taste

1/2 tsp. dried red pepper flakes, or more to taste

4 tsp. kosher salt, plus more for chicken

24 ounces of low sodium chicken stock

Two 48 ounce jars of white great northern beans, reserve 2 cups of the beans

2 15-16 ounce cans of pinto beans

¼ cup chopped fresh cilantro

6 split chicken breasts, bone in, skin on

4 chicken thighs, bone in, skin on

Freshly ground black pepper

For Serving

Chopped green onions, tortilla chips, grated cheddar or pepper jack, sour cream, hot sauce

Drain and rinse the beans in cold water, set them aside covered in fresh water. Cook the onions and celery in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the red bell pepper, garlic and cook for 1 more minute. Add the green chiles, chili powder, cumin, thyme, oregano, cayenne, red pepper flakes, and salt. Cook for 1 minute. Add the chicken stock and drained beans. Bring to a boil, then reduce the heat and simmer uncovered for at least 2 hours. Skim the chili for foam and residual oil at the top as it simmers. Once the chili has simmered and reduced, smash the reserved white beans and add it to the chili.

Preheat the oven to 375 degrees.

Rub the chicken breast and thighs with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into ½ to ¾ - inch chunks. Add the chicken and cilantro to the chili and simmer, uncovered, the last 20 to 30 minutes you are cooking. Take the chili off the heat cover and let cool. Season the chili with freshly ground black pepper to taste and serve with the toppings. You can serve the chili the same day, but I prefer to let the flavors develop over 24 hours. Once it has cooled, refrigerate. When ready to serve, gently heat over low heat and stir gently to keep the chicken from breaking up. Adjust seasonings to taste.

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