White Chicken Chili - Chicago Illinois Fishing Forum, Information & Reports
» CLF Sponsors

Complete sponsor list
LinkBack Thread Tools
Old 11-22-2010, 04:42 PM   #1 (permalink)
ja-knee-sea's Avatar
Join Date: Oct 2003
Location: East side of the West burbs
Posts: 10,334
Default White Chicken Chili

For RangerPaul... As stolen from Americas Test Kitchen... I've made it 3 times for "Football at Johnny's" and it always goes fast......

Serves 6 to 8

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeņo as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeņo 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 halves , trimmed of excess fat and skin
* 1 tablespoon vegetable oil
* 3 medium jalapeņo chiles
* 3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
* 3 Anaheim chile 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 jalapeņos; 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. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeņos, 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.
* 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 to 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 jalapeņo, 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 jalapeņo (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Brown the chicken...must must must, or it will turm rubbery and lose flavor
Saute and then Puree the veggies... No big chunks... I use a Magic Bullet..
Stir in fresh chile's at the end for flavor...Don't cook the crap out of them
Quando Omni Flunkus Moritati
When all else fails, play dead

ja-knee-sea is offline   Reply With Quote Quick reply to this message
Sponsored Links
Old 11-23-2010, 05:59 AM   #2 (permalink)
Senior Member
Nikster's Avatar
Join Date: Jan 2007
Location: Lake County, Ill.
Posts: 3,604

Tried something like it this past Summer, just a slight variation? Not much.

But the KEY is using the whole Ancho chili's as opposed to the stuff in a jar, like chili powder.

REAL Chicken sstock as opposed to low sodium.

I use 2 beans, black & pinto beans.

About 4 finley chopped Jalapeno peppers, for a little heat.

1 cup of Celery chopped & browned to clear in bacon GREEEEEEEZE! A must.
"Political Correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."
Nikster is offline   Reply With Quote Quick reply to this message
Old 11-26-2012, 10:35 AM   #3 (permalink)
Senior Member
blufloyd's Avatar
Join Date: Dec 1969
Location: fishing secret spots
Posts: 11,485
Default Re: White Chicken Chili

Well stock from the turkey carcass, good old Carroll Shelby(RIP) White Chili Mix, plucked turkey meat and residual veggies, herbs and spices, 2 cans Cannellinni beans (never spell that right). Smells truly great as always. Got 4 quart bags of stock in freezer.

blufloyd is offline   Reply With Quote Quick reply to this message

Quick Reply

Register Now

In order to be able to post messages on the Chicago Illinois Fishing Forum, Information & Reports forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Please select your insurance company (Optional)


Thread Tools

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chili Cookoff Tips? PowernFinesse Sound Off/ Non-Outdoor Discussion 25 11-23-2010 02:42 AM
Muskygun's white chili recipe blufloyd Chef's Corner 19 12-30-2009 03:31 PM
On further review, Green Chili's??? blufloyd Sound Off/ Non-Outdoor Discussion 2 04-26-2008 10:49 AM
Deer sausage chili Mountin Du Chef's Corner 2 04-07-2008 11:03 PM
Chili Cook Off Lucky Dog Charters Sound Off/ Non-Outdoor Discussion 12 04-29-2004 12:20 PM

Powered by vBadvanced CMPS v3.2.3

All times are GMT -5. The time now is 12:53 PM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.1
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.