WHITE CHICKEN CHILI

The Sun Times (Owen Sound) - - LIFE -

Start to fin­ish: 1 hour

2 onions, chopped 3 Ana­heim chilies, stemmed, seeded, and chopped 3 poblano chilies, stemmed, seeded, and chopped 3 jalapeno chilies, stemmed, seeded, and minced 3 lbs (1.4 kg) bone-in split chicken breasts, trimmed 2 tbsp (30 mL) canola oil 6 gar­lic cloves, minced 1 tbsp (15 mL) ground cumin 11/2 tsp (7.5 mL) ground co­rian­der Salt and pep­per 2 (15-oz/443-mL) cans no-saltadded can­nellini beans, rinsed 4 cups (1 L) un­salted chicken broth 1/4 cup (60 mL) minced fresh cilantro 4 scal­lions, sliced thin 2 tbsp (30 mL) lime juice, plus lime wedges for serv­ing 1 tbsp (15 mL) minced fresh oregano

Toss onions, Ana­heims, poblanos, and two-thirds of jalapenos to­gether in bowl. Work­ing in two batches, pulse veg­eta­bles in food pro­ces­sor to con­sis­tency of chunky salsa, about 12 pulses; set aside.

Pat chicken dry with pa­per tow­els. Heat oil in Dutch oven over medium-high heat un­til just smok­ing. Brown chicken, 3 to 5 min­utes per side; trans­fer to plate and dis­card skin.

Add pro­cessed veg­etable mix­ture, gar­lic, cumin, co­rian­der, 3/4 tea­spoon (4 mL) salt, and 1/4 tea­spoon (1 mL) pep­per to fat left in pot and cook over medium heat, stir­ring of­ten, un­til veg­eta­bles are soft­ened, about 10 min­utes. Re­move pot from heat. Process 1 cup (250 mL) cooked veg­etable mix­ture, 1 cup (250 mL) beans, and 1 cup (250 mL) broth in food pro­ces­sor un­til smooth, about 20 sec­onds, scrap­ing down sides of bowl as needed.

Re­turn puréed mix­ture to pot and stir in re­main­ing 3 cups (750 mL) broth, scrap­ing up any browned bits. Nes­tle chicken into pot along with any ac­cu­mu­lated juices and bring to sim­mer.

Re­duce heat to medium-low, cover, and cook un­til chicken reg­is­ters 160 F (70 C), 10 to 15 min­utes.

Trans­fer chicken to carv­ing board, let cool slightly, then shred into bite-size pieces us­ing 2 forks; dis­card bones.

Stir re­main­ing beans into chili, bring to sim­mer over medium heat, and cook, un­cov­ered, un­til chili has thick­ened slightly, about 10 min­utes. Off heat, stir in chicken and let sit un­til heated through, about 5 min­utes. Stir in cilantro, scal­lions, lime juice, oregano, and re­main­ing jalapeno and sea­son with pep­per to taste. Serve with lime wedges.

Serves 8

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