White Chicken Chili
October 12th, 2011
This is an update on my old white chicken chili recipe. It was originally created for our neighbors
annual chili and margarita cook-off every year. The first time we were invited I made the chili, but not the party because I was giving birth (pretty good excuse, huh?)
The next year I missed it because we are lame and out of town. Last year I was lazy, and Pete and I just exclusively floated on a margarita flavored cloud and pigged out on other peoples hard work. This year, I made the same chili that I had prepared the first year and was all excited to bring home an award, or at least some indegestion from sampling a dozen types of chili. But I didn’t make it because I was tired. I know, but I was really tired, like falling asleep sitting up tired. Eye balls burning in the socket, room spinning bone aching tired. But anyone who is a mom knows that you are always tired. I usually just swig like 6 cups of coffee and sorta get on with it, you know? But when it was still here after 10 days and was then accompanied by a delightful fever and walnuts bulging out of my neck, I thought maybe it would be a good idea to go to the Dr. Turns out I’m sick. lol! Who has time for that?
I guess sometimes your body tells you what’s what, and that it is time to take a rest huh?
So this is the chili, that never made it to the party. again.
But it is really delicious and we enjoyed it around here for days!
By the way- my sincere apologies that this does not have my usual step by step photos, but don’t worry the directions are detailed!
White Chicken Chili, serves 8
-4 large chicken split breasts (with skin and bones)
-3 Tbs olive oil
-2 large sweet yellow onion, diced
-2 cloves of garlic, minced
-1 jalapeno minced
-1 bag frozen premium white pearl onions
-8 cups chicken broth
-5 16oz cans of white beans, rinsed and drained
-1/2 tsp of crushed red pepper flakes (more if you like it spicier)
-4 Tbs of cumin
-2 tsp of smoked paprika
-½ tsp of cinnamon
-2 Tbs red wine vinegar
-Kosher salt to taste
1-Preheat the oven to 400 degrees.
2-Place the chicken breasts skin side up on a sheet tray.
3-Sprinkle them heavily with kosher salt, and place in the oven to roast.
4-Cook the chicken until the chicken is cooked almost all the way through, about 25 minutes.
5-Set aside to cool.
6-Meanwhile, in a large heavy pot, add the olive oil, and then the diced onions and sprinkle them with salt.
7-Cook over medium heat for about 5 minutes, or until the onion is beginning to soften and turn translucent.
8-Add the garlic and jalapeno and continue to cook over a medium heat.
9-Make sure that the onions and garlic are not browning.
10-When the onions and garlic are soft, add the bag of pearl onions.
11-Let them cook with the other onions and garlic for another few minutes.
12-Add the chicken broth and let it come to a simmer.
13-While the broth is heating, shred the chicken breasts.
14-Discard skin, fat and bones, keeping the breast meat of the chicken.
15-Using forks, shred the chicken into bite sized chunks and set aside.
16-When the broth and onions are simmering, add the rinsed, drained white beans and the chicken chunks.
17-Season the chili with the peppers, cumin, paprika, cinnamon and vinegar.
18-Cover the pot and let the chili simmer for about 30 minutes.
19-Remove the pot, and cook over a low heat for another 20 minutes.
20-At this point, season the chili further with kosher salt, or, if desired, more crushed red pepper flakes.
21-Serve this chili hot with cilantro, shredded white cheddar, avocado and pico de gaillo. I also like to eat this with tortilla chips.