Thursday, September 18, 2008

White Chicken Chili

Wow, this was so so so good! We just made a half batch, and it really made a ton. It's very thick and filling! We had it as a burrito fililng the next night with spanish rice. We thought it could use a little more spice, but the second day it had soaked in nicely.

INGREDIENTS:
2 16 oz cans white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
two 4-oz cans whole mild green chilies, drained and chopped
2 lbs boneless, skinless chiken breasts
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:
1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.
5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

1 comment:

Mrs. MadGenius said...

it sounds sooo goooood :) I'm gonna make it as soon as possible. :)