It's been rainy and a bit overcast here in SF...and all I want to do is curl up on the couch with a blanket and a good book. It also makes me want something warm in my belly. I made this white (...err green) chili the other night -- the perfect compliment to the weather -- and really delicious!
Recipe--
(serves 6)
3 lbs. chicken breast (bone-in, skin-on)
1 tbl vegetable oil
3 medium jalapeno chiles
1 tbl vegetable oil
3 medium jalapeno chiles
3 medium poblano chiles, seeded, cut into large pieces
3 medium anaheim chiles, seeded, cut into large pieces
2 medium onions, cut into large pieces
6 garlic cloves, minced
1 tbl ground cumin
1 1/2 tsp ground coriander
2 cans cannellini beans (15-oz), drained + rinsed
3 cups chicken or vegetable stock
3 tbl lime juice (2-3 limes)
1/4 cup fresh cilantro, minced
4 scallions (white + light green parts), thinly slices
Heat veg oil in a large dutch oven (or another heavy bottom pot). Season the chicken, liberally, on both sides and add to the pot skin-side down. Cook until skin is golden brown (about 4 min), turn and brown on other side -- transfer chicken to a plate, remove and discard skin. While chicken is browning, mince 2 of the jalapenos (seeds + ribs removed). In a food processor, process other chiles (poblano + anaheim) and onions until consistency of a chunky salsa.
Pour off all but 1 tbl excess fat from the pot (careful to reserve drippings) and add minced jalapenos + chile-onion mixture, garlic, cumin, coriander and 1/4 tsp salt. Cover and cook until vegetables soften (about 10 minutes). Transfer 1 cup of the cooked veg mixture to the food processor, add 1 cup broth and 1 cup beans -- process until smooth. Add this veg-bean mixture to the dutch oven with other cooked vegetables along with the remaining 2 cups of broth and reserved chicken breasts. Bring to boil, reduce to a simmer and cook for another 15-20 min (until chicken is cooked through).
Remove chicken breasts from pot, stir in remaining beans and continue to simmer (about 10 min more). Once cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir in the shredded chicken, lime juice, cilantro, scallions and remaining minced jalapeno (include seeds for additional heat). Adjust seasoning and serve!
I like to serve this chili with a few lime wedges, dollop of sour cream and tortilla chips. And make a little extra -- it tastes even better the next day!
Note: you could easily make this a vegetarian chili by omitting the chicken.
Heat veg oil in a large dutch oven (or another heavy bottom pot). Season the chicken, liberally, on both sides and add to the pot skin-side down. Cook until skin is golden brown (about 4 min), turn and brown on other side -- transfer chicken to a plate, remove and discard skin. While chicken is browning, mince 2 of the jalapenos (seeds + ribs removed). In a food processor, process other chiles (poblano + anaheim) and onions until consistency of a chunky salsa.
Pour off all but 1 tbl excess fat from the pot (careful to reserve drippings) and add minced jalapenos + chile-onion mixture, garlic, cumin, coriander and 1/4 tsp salt. Cover and cook until vegetables soften (about 10 minutes). Transfer 1 cup of the cooked veg mixture to the food processor, add 1 cup broth and 1 cup beans -- process until smooth. Add this veg-bean mixture to the dutch oven with other cooked vegetables along with the remaining 2 cups of broth and reserved chicken breasts. Bring to boil, reduce to a simmer and cook for another 15-20 min (until chicken is cooked through).
Remove chicken breasts from pot, stir in remaining beans and continue to simmer (about 10 min more). Once cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir in the shredded chicken, lime juice, cilantro, scallions and remaining minced jalapeno (include seeds for additional heat). Adjust seasoning and serve!
I like to serve this chili with a few lime wedges, dollop of sour cream and tortilla chips. And make a little extra -- it tastes even better the next day!
Note: you could easily make this a vegetarian chili by omitting the chicken.
Recipe: Cook's Illustrated Jan & Feb 2007
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