White Chili With Chicken
A flavorful and hearty white chili recipe featuring chicken and a variety of chiles
Ingredients
- 1 lb small white beans
- 4 quarts water
- 0.25 cup kosher salt
- — fresh poblano chiles
- — Anaheim chiles
- — Hatch chiles
- — jalapeño chiles
- — medium onion
- 8 cloves garlic
- 3 tbsp vegetable oil
- 1 quart low-sodium chicken stock
- — pickled jalapeño pepper
- 1 tbsp ground cumin
- 1 tsp ground coriander seeds
- — boneless skinless chicken breast halves
- 0.50 lb pepper Jack cheese
- 2 tbsp pickling liquid
- 2 tbsp lime juice
- 0.75 cup fresh cilantro leaves
- 0.50 cup pepper Jack cheese
- — lime wedges
- — scallions
Equipment
broiler rack·rimmed baking sheet·Dutch oven
Method
Soak 1 lb small white beans (Navy, Great Northern, or cannellini) in 1 gallon (4 quarts) 4 quarts water and 0.25 cup kosher salt . Let rest at room temperature for 8 hours up to 24 hours. Drain and rinse beans.
Adjust broiler rack to 8 inches below broiler element and preheat to high. Place fresh poblano chiles , Anaheim chiles or Hatch chiles , jalapeño chiles , split medium onion , and 8 cloves garlic on a foil-lined rimmed baking sheet . Toss with 1 tbsp vegetable oil and season with salt. Broil, turning occasionally, until blackened and wrinkled, 17 minutes .
Transfer broiled chiles and vegetables to a large bowl with 1 quart low-sodium chicken stock . Peel chiles in the stock, discarding skins and seeds. Purée chile flesh, onion, garlic, and pickled jalapeño pepper in a blender.
Heat remaining 2 tbsp vegetable oil in a Dutch oven . Add 1 tbsp ground cumin and 1 tsp ground coriander seeds , cooking until fragrant. Strain the chicken stock into the pot, pressing on skins and seeds.
Add the soaked beans and boneless skinless chicken breast halves to the pot, adding water as necessary to submerge. Cook until chicken reaches 150°F (66°C), about 15 minutes .
Transfer chicken to a bowl. Continue simmering broth and beans until beans are tender, about 1 hour . Blend 1 1/2 cups of beans and liquid until smooth, then stir back into pot. Shred chicken and add back to the stew.
Stir in half of 0.50 lb pepper Jack cheese , 2 tbsp pickling liquid , 2 tbsp lime juice , and half of 0.50 cup fresh cilantro leaves . Season with salt to taste.
Serve immediately with extra shredded 0.50 cup pepper Jack cheese , lime wedges , 0.25 cup fresh cilantro leaves , and sliced scallions .
View Cooklang Source
>> source: Serious Eats
>> title: White Chili With Chicken
>> description: A flavorful and hearty white chili recipe featuring chicken and a variety of chiles
>> tags: chili, chicken, main, spicy
>> time required: 10 hours
>> serves: 6 to 8
Soak @small white beans{1%lb} (Navy, Great Northern, or cannellini) in 1 gallon (4 quarts) @water{4%quarts} and @kosher salt{0.25%cup}. Let rest at room temperature for ~{8%hours} up to 24 hours. Drain and rinse beans.
Adjust #broiler rack{} to 8 inches below broiler element and preheat to high. Place @fresh poblano chiles{2}, @Anaheim chiles{4} or @Hatch chiles{4}, @jalapeño chiles{2}, split @medium onion{1}, and @garlic{8%cloves} on a foil-lined #rimmed baking sheet{}. Toss with @vegetable oil{1%tbsp} and season with salt. Broil, turning occasionally, until blackened and wrinkled, ~{17%minutes}.
Transfer broiled chiles and vegetables to a large bowl with @low-sodium chicken stock{1%quart}. Peel chiles in the stock, discarding skins and seeds. Purée chile flesh, onion, garlic, and @pickled jalapeño pepper{1} in a blender.
Heat remaining @vegetable oil{2%tbsp} in a #Dutch oven{}. Add @ground cumin{1%tbsp} and @ground coriander seeds{1%tsp}, cooking until fragrant. Strain the chicken stock into the pot, pressing on skins and seeds.
Add the soaked beans and @boneless skinless chicken breast halves{4} to the pot, adding water as necessary to submerge. Cook until chicken reaches 150°F (66°C), about ~{15%minutes}.
Transfer chicken to a bowl. Continue simmering broth and beans until beans are tender, about ~{1%hour}. Blend 1 1/2 cups of beans and liquid until smooth, then stir back into pot. Shred chicken and add back to the stew.
Stir in half of @pepper Jack cheese{0.5%lb}, @pickling liquid{2%tbsp}, @lime juice{2%tbsp}, and half of @fresh cilantro leaves{0.5%cup}. Season with salt to taste.
Serve immediately with extra shredded @pepper Jack cheese{0.5%cup}, @lime wedges{4}, @fresh cilantro leaves{0.25%cup}, and sliced @scallions{4}.