Name: White Chicken Chili
Total time: 1 h 30 min
Yield: Serves 6 to 8
Ingredients: 3 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin; 1 tablespoon vegetable oil; 3 medium jalapeño 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

White Chicken Chili

By Sandra Wu

Published on January 3, 2013

Time

1½ hours

Yield

Serves 6 to 8

Ingredients

3 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin1 tablespoon vegetable oil3 medium jalapeño chiles3 poblano chiles (medium), stemmed, seeded, and cut into large pieces3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces2 medium onions, cut into large pieces (2 cups)6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)1 tablespoon ground cumin1 ½ teaspoons ground coriander2 (14.5-ounce) cans cannellini beans, drained and rinsed3 cups low-sodium chicken broth3 tablespoons fresh lime juice (from 2 to 3 limes)¼ cup minced fresh cilantro leaves4 scallions, white and light green parts sliced thin

Before You Begin

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño 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.

Instructions

Season 3 pounds chicken breast halves liberally with salt and pepper. Heat 1 tablespoon vegetable 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 jalapeños chiles; mince flesh. Seed 3 poblano chiles and 3 Anaheim chile peppers and cut into large pieces. In food processor, process half of poblano chiles, half of Anaheim chiles, and 1 onion, cut into large pieces 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, remaining Anaheim chiles, and 1 onion, cut into large pieces; combine with first batch (do not wash food processor blade or workbowl).

Pour off all but 1 tablespoon fat from Dutch oven and reduce heat to medium. Add minced jalapeños, chile-onion mixture, 6 minced garlic cloves, 1 tablespoon ground cumin, 1½ teaspoons ground coriander, and ¼ teaspoon table 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. Rinse 2 (14.5-ounce) cans cannellini beans. Add 1 cup beans and 1 cup chicken broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups chicken 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 1 jalapeño chile, reserving and mincing ribs and seeds and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, 3 tablespoons lime juice, ¼ cup minced cilantro, 4 thinly sliced scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.