Later On

A blog written for those whose interests more or less match mine.

White (chicken) chili

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From a comment in Simply Recipes:

WHITE LIGHTNING CHICKEN CHILI
Adapted from COOKS.COM

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, drained and rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
5-6 cloves fresh garlic, minced
6 habanera peppers (very hot in this quantity! I use 3)
1/2 cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 Tbsp. ground white pepper
3 Tbsp. olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup shredded pepper jack cheese

Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired – the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes.

Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread.

Notes:

I poached the whole chicken breasts in white wine with the minced garlic until just done; let them cool and shredded them into small pieces with my fingers. I like the texture of the shredded chicken and it probably absorbs the other flavors a little better. Pour the poaching wine in with everything else, including the ½ cup already called for.

I served additional sour cream on the side at the table. Use if desired to reduce the “heat.” To turn up the heat use the pepper jack cheese and/or pepper sauce. I like Emeril’s green sauce with the “white” ingredients.

And yes, this seems to improve with every reheating! — Bob Lohrmann

Written by LeisureGuy

30 January 2007 at 12:52 pm

Posted in Daily life, Recipes

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