Ingredients
trimmed of excess fat and skin
stemmed, seeded, and cut into large pieces
stemmed, seeded, and cut into large pieces
cut into large pieces (2 cups)
minced or pressed through garlic press (about 2 tablespoons)
drained and rinsed
from 2 to 3 limes
white and light green parts sliced thin
White Chicken Chili
Sandra Wu (Sandra Wu)
| Serves | Total | Shares |
|---|---|---|
| 8 | 90 min | 3 |
This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?" We found not one but three solutions to bland chicken chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
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Instructions
Note: Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin3 medium Jalapeño Chile 3 medium Poblano Chile stemmed, seeded, and cut into large pieces3 medium Anaheim Chile Pepper stemmed, seeded, and cut into large pieces3 tablespoons Fresh Lime Juice from 2 to 3 limes
Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin1 tablespoon Vegetable Oil
While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3 medium Jalapeño Chile 3 medium Poblano Chile stemmed, seeded, and cut into large pieces3 medium Anaheim Chile Pepper stemmed, seeded, and cut into large pieces2 medium Onion cut into large pieces (2 cups)
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
1 tablespoon Vegetable Oil 3 medium Jalapeño Chile 2 medium Onion cut into large pieces (2 cups)6 medium Cloves Garlic minced or pressed through garlic press (about 2 tablespoons)1 tablespoon Ground Cumin 1.5 teaspoons Ground Coriander
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin2 can 14.5-ounce Cannellini Beans drained and rinsed3 cups Low-sodium Chicken Broth
Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
2 can 14.5-ounce Cannellini Beans drained and rinsed
Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin3 medium Jalapeño Chile 3 tablespoons Fresh Lime Juice from 2 to 3 limes0.25 cup Minced Fresh Cilantro Leaves 4 Scallion white and light green parts sliced thin
White Chicken Chili
Sandra Wu (Sandra Wu)
| Serves | Total | Shares |
|---|---|---|
| 8 | 90 min | 3 |
This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?" We found not one but three solutions to bland chicken chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
stewsmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
trimmed of excess fat and skin
stemmed, seeded, and cut into large pieces
stemmed, seeded, and cut into large pieces
cut into large pieces (2 cups)
minced or pressed through garlic press (about 2 tablespoons)
drained and rinsed
from 2 to 3 limes
white and light green parts sliced thin
Instructions
Note: Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin3 medium Jalapeño Chile 3 medium Poblano Chile stemmed, seeded, and cut into large pieces3 medium Anaheim Chile Pepper stemmed, seeded, and cut into large pieces3 tablespoons Fresh Lime Juice from 2 to 3 limes
Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin1 tablespoon Vegetable Oil
While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3 medium Jalapeño Chile 3 medium Poblano Chile stemmed, seeded, and cut into large pieces3 medium Anaheim Chile Pepper stemmed, seeded, and cut into large pieces2 medium Onion cut into large pieces (2 cups)
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
1 tablespoon Vegetable Oil 3 medium Jalapeño Chile 2 medium Onion cut into large pieces (2 cups)6 medium Cloves Garlic minced or pressed through garlic press (about 2 tablespoons)1 tablespoon Ground Cumin 1.5 teaspoons Ground Coriander
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin2 can 14.5-ounce Cannellini Beans drained and rinsed3 cups Low-sodium Chicken Broth
Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
2 can 14.5-ounce Cannellini Beans drained and rinsed
Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
3 pounds Bone-in, Skin-on Chicken Breast Half trimmed of excess fat and skin3 medium Jalapeño Chile 3 tablespoons Fresh Lime Juice from 2 to 3 limes0.25 cup Minced Fresh Cilantro Leaves 4 Scallion white and light green parts sliced thin