Chicken in chili???
Okay okay, I had the best intentions of going out and buying some meat to make chili, but here it is, Superbowl sunday, no energy to go out and still wanting to make chili. Is it absolutely sacrilege to use chicken instead of beef? If not, how would you recommend cooking the chicken. (Cringe - it's boneless breast... I know, I know, this is a tall order)
Thanks! I made this sort of Frankenstein-like hybrid chili. I even included some ground pork. Basically I just emptied out my fridge. It's simmering right now and will be ready for kickoff! I'll let you know how it goes. I only wish I had read Karl's post earlier. Darn - that was exactly the kind of advice that I needed. Will try it next time.
Bake 1 1/2 # boneless breasts 350 for 1/2 hr. (or poach) Chop into bite sized cubes
In chili pot, pour 2 14oz cans chicken broth (lo Na) and add 1 48oz jar Randalls navy beans or equi. keep on low heat.
Sweat 2 cups finely chopped white onion and 2 tbs fresh minced garlic till clear and smells good. Add 4 oz can chopped green chilies with liquid. Combine in pot with beans and add chicken cubes.
Add 2 heaping tsp cumin, 2 level tsp oregano, 1/4 tsp cayenne and a couple of dashes of hot sauce of choice.
Heat until bubbling and serve.
If you hustle, you still have time to make it for kickoff. This doesn't take hours like red chili. It's called (duh) white chili and I think you'll like it. Serves 4 generously.
Let me know how it turns out!
Well, plenty of people use chicken and turkey in lieu of beef in chili: is it "authentic"? No and yes. It's authentic for what it is: chicken chili.
That being said, leg (thigh meat esp) is the best cut. Since you don't have that, might I suggest a way to avoid the rubbery cubes that chicken breasts become when you cook and dice them? While you're cooking the chili, poach the breasts in some seasoned water or broth, very gently (do NOT, NOT boil; the barest simmer). Then shred the breasts and use them as a garnish for the chili once you take it off the heat. You don't want to cook the breasts twice; rather, the heat of the chili will warm them through again without recooking. The texture of breast flesh is vastly superior when it is shredded (use very clean hands for the best results) along the grain rather than diced or chopped up into cubes and pieces, which invariably become rubbery (I realize lots of people have grown accustomed to rubbery diced chicken breast, but that's another story).