Last Friday our ward had a chili cook off and our White Chicken Chili tied for 1st place. This is the third time we've had it in a cook off contest and the third first place prize!
The Trophy
The Chili
The Recipe
White Chicken Chili (America's Test Kitchen)
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeno as directed in step 6. If Anaheim chilies cannot be found, add an additional pablano and jalapeno 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.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeno chilies
3 pablano chilies (medium), stemmed, seeded, and cut into large pieces
3 anaheim chili peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions, cut into large pieces (2 cups)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans, drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions, white and light green parts sliced thin
1. 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.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh. In food processor, process half of pablano chilies, Anaheim chilies, 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 pablano chilies, Anaheim chilies, and onions; combine with first batch (do not was food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapenos, chili-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.
4. 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, 15-20 minutes (40 minutes if using thighs)
5. 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.
6. Mince remaining jalapeno, 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 jalapeno (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
* We add an additional can of beans and use chicken thighs. We also just use a large stock pot to cook the chili in. Word of advice have the vegetables cut and minced before you start cooking it'll make things much easier. We don't have a food processor so we use our blender in step 4. We simmer the chili in step 6 until it is a thick consistency. We also serve this chili with shredded cheese, sour cream, lime juice, and tortilla chips. It's super yummy! Enjoy!
Pablano Chili Pepper
Anaheim Chili Pepper
