White Chicken Chili

Recipe:

Ingredient notes:

• Chicken. Boneless chicken thighs or drumsticks are best for this recipe. This meat always turns out tender and juicy. Alternatively, you can make this chili with turkey thighs. It will be tasty too, but it will take longer to simmer until tender.
• Beans. Since this is a white chili, use any type of white bean. I find it most convenient to use canned beans, but you can soak and boil dried beans if you prefer.
• Onions. Regular yellow onions will work fine here. Red onions are not suitable because they will stand out in color.
• Garlic. Use fresh garlic. Dried garlic will not provide the desired richness of flavor.
• Chiles. They are an essential ingredient; without them, chili is not chili. This recipe uses both fresh chili peppers and pickled jalapeños. The amount used here is just right. If you don’t have pickled peppers, use more fresh peppers.
• Stock. I recommend using stock rather than water because it will give the dish a fuller, richer flavor.

Let’s start cooking!

Cut the chicken into small pieces.

Heat 2 tablespoons of vegetable oil in a saucepan over high heat. In 2-3 batches, sear the chicken until golden brown, about 2 minutes per batch. Transfer to a plate.

Place the roughly chopped chili, jalapeños, garlic, and onion in a food processor.

Pulse until coarsely chopped.

Reduce the heat under the saucepan to medium. Add the chopped chili and onion mixture and cook for 1 minute, stirring constantly. Add the cumin and cook for another minute, stirring constantly. Add the flour and cook for another minute, stirring constantly.

Gradually pour in the stock, stirring constantly, and bring to a boil. Season with salt to taste.

Add the chicken and beans to the saucepan.

Cover and simmer over medium heat for 10 minutes.

Serve with mashed potatoes. Sprinkle with grated cheese, if desired.

Enjoy!

This White Chicken Chili recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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