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This was a little time consuming to make, but really good-REC:White Chicken Chili-Cook's Illustrated
Joined: Dec 16, 2005
Posted to Thread #12320 at 5:41 pm on Oct 19, 2008
White Chicken Chili
Serving Size : 8
3 pounds chicken breast halves -- bone-in, trimmed of excess fat and skin
ground black pepper
1 tablespoon vegetable oil
3 medium jalapeno chile peppers
3 medium poblano peppers -- stemmed, seeded, and cut into large pieces
3 medium Anaheim chili peppers -- stemmed, seeded, and cut into large pieces
2 medium onions -- cut into large pieces (2 cups)
6 medium garlic cloves -- 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 cilantro
4 scallions -- white and light green parts sliced thin
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.
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).
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.
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).
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.
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.
Serving Ideas : Serve chili with sour cream, tortilla chips, and lime wedges.
NOTES : 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.