White Chicken Chili

I really had fun. I went shopping for props and found the best looking poblano I could. This was the same shopping trip that I get the radishes but I had to get motivated to put the effort to get the recipe up with the photos. I think the portrait one is the best.

The recipe was from americas test kitchen and although it is a little work it is a very yummy chicken chili.

White Chicken Chili

3 lb Bone in chicken breasts or theighs

Salt and pepper

1 Tbsp Vegetable oil

3 Jalapeno

3 Poblano, seeded and diced

3 Anaheim, seded ans diced

2 Onions, cut in large pieces

1 Tbsp Cumin

6 garlic cloves, minced

1 1/2 tsp Coriander

2 16 oz cans Canellini beans, drained and rinsed

3 Cups Chicken Broth

3 Tbsp Lime juice, 2-3 limes

1/4 Cup Minced cilanrto

4 Scallions, sliced thin white and green

1. Season the chicken with salt and pepper. Heat oil in a large Dutch oven. Add chicken skin side down until golden, brown the other side. Remove and discard the skin.

2. Remove seeds from 2 jalapeños, mince. In food processor pulse the peppers and onion in batches to the consistence of chunky salsa.

3. Pour off all but 1 Tb fat from the Dutch oven, and reduce the heat to medium. Add the jalapeños, chili mixture, cumin, garlic, coriander and 1/4 tsp salt. Cover and cook stirring occasionally until softened. Remove pot from heat.

4. Transfer 1 cup of the cooked vegetable mixture to an empty food processor. Add 1 cup of the beans and 1 cup of the broth and process until smooth. Add the vegetable bean mixture, the remaining 2 cups broth and the chicken to the dutch oven. Bring to a boil and reduce to a simmer. Cook until the chicken is cooked through.

5. Using tongs, remove the chicken to a plate. Stir in remaining beans and continue to simmer uncovered until heated through and thickened.

6. Mince the remaining jalapeno. Shred the chicken and throw away the bones. Stir in the shredded chicken, lime juice, cilantro, scallions and the jalapeno and return to a simmer. Serve.