looking for a white chicken chili recipes
Would love a great white chicken chili recipe for a chili cookoff. Any out of the ordinary chili recipe would also work. Thanks rodeo
if you want out of the ordinary try this
Buffalo Chicken Chili
• 1 pound ground chicken
• 1 medium onion, chopped
• 2 cloves garlic
• 1 tbsp chili powder
• 2 tsp paprika
• 2 tsp cumin
• ¼ cup ketchup
• ½ cup buffalo wing sauce
• 1 can black beans, rinsed and drained
• 1 14 ½ oz can diced tomatoes
• 6 oz beer, hearty ale or lager
• 2 tbsp olive oil
• 1 ½ tsp Salt
• ½ tsp black pepper
This was the base for my award winning chili (there were only 5 entries and just family) :-) But still, it was fantastic. I left out the bourbon, didn't like the flavor it added. I also added cherizo or a spicy sausage and bacon (love that smokeyness), I also added another meat (maybe diced sirloin) - I know I had 5 meats in this thing. The bitter chocolate is important. I've been wanting to do a white, maybe a "White Bad Attitude Chili" is next on my list. Good luck with yours.
Chef Miguel's Pollo Chili Blanco
Dice or cube 1 1/2 lbs. boneless chicken breast. Lightly brown in olive oil, in a large skillet, with a diced medium onion, 1 TBS ground cumin and 1 TSP dried oregano. Deglaze pan with a bottle of Dos Equis(or equivalent lager). Add 1 can chicken stock and two cans of cannelini or great northern beans with liquid. Then add four fresh anaheim chili peppers either diced or cut in strips. Bring all this to a boil then immediately reduce to simmer. Simmer, uncovered, on low till chicken is done and the anaheims are soft and desired thickness is reached. About 5 minutes before removing from stove stir in a cup of grated jack or pepper jack cheese.
I like serving this with crispy garlic toast rounds and steamed white rice, if you like.
Hey there, I've won several competitions with this recipe - it's always a huge hit! People continually ask me to bring it to events.
Tipsy Chicken Chili
(Tequila Lime Chicken Chili)
1 ¼ cups fresh cilantro finely chopped
1 cup jalapeño peppers finely chopped *
6 tablespoons minced garlic
1 can chicken broth
1 stick butter
¾ cup tequila
½ cup lime juice (fresh if you want...I use the bottled stuff)
1 orange bell pepper diced
1 red onion finely chopped
3 lbs boneless chicken breast cut in small, bite-sized pieces
3 cans Cannellini beans rinsed and drained (or 4 cans of Navy Beans)
3 cans Campbell’s Cream of Chicken soup
½ cup Half -n- Half
2 tablespoons Liquid Smoke
¼ teaspoon ground cloves
2 teaspoons oregano
2 to 3 teaspoons cumin
¼ to ½ teaspoon cayenne pepper
¼ to ½ teaspoon chili powder
¼ teaspoon white pepper
¼ teaspoon salt
I strongly suggest that you start by getting everything chopped/measured before you start cooking. Once you get started, you’ll be stirring several things at once.
Pour soy sauce and 1 tablespoon Liquid Smoke over chicken and set aside.
In a medium saucepan, melt the stick of butter over medium heat. Add cilantro, garlic and jalapeño. Cook, stirring occasionally for 5 minutes. Add chicken broth, ½ the tequila, and ½ the lime juice. Turn heat up to Medium/High. Bring to boil and cook until reduced to a paste (stir frequently) and then remove from heat.
In a large pot, combine Cream of Chicken soup, Half-n-Half, Cannellini beans, and remainder of Liquid Smoke. Bring to a slow boil (Heat on Medium/High). Reduce heat to medium and stir in remainder of Tequila and Lime Juice…. Don’t forget to keep stirring the cilantro, garlic, and jalapeno mix! Stir beans frequently, making sure to scrape bottom of pot so they won’t burn.
In a wok or stir-fry pan, stir fry bell pepper and red onion in about a tablespoon of chili oil until the onion is almost transparent. Spoon peppers and onions into pot with beans (leave the juices in the pan).
In the juices remaining, stir-fry ½ of the chicken. Stir cooked chicken into bean pot. Add remaining chili oil and stir-fry the remaining chicken. Stir remaining chicken into the chili.
By this time, the cilantro, garlic, jalapeño paste should be cooked. Stir it into the chili.
Add dry spices. Reduce heat to medium. Keep cooking, stirring occasionally for 30 minutes. Add more spices to taste and reduce heat to low. I usually cook for another ½ hour or so until the beans are very soft. Use a couple of teaspoons of Masa flour to thicken if needed.
Serve with lime-flavored Doritos and garnish with a dollop of sour cream and sprinkled chives, if you want.
* You can use canned or jarred jalapeños, drained and then chopped - not a cup of chopped unless you really want it hot ;-) Even this amount is pretty spicy, you may want to reduce the jalapeños to ½ cup. Also, less seeds means less fire!
White Chicken Chili
2 tsp. olive oil
1 1/2 C. chopped onion, about 1 large
3 garlic cloves, minced
2 C. fat-free, less-sodium chicken or vegetable broth
5 tsp. green hot pepper sauce (such as Tabasco)
1/2 tsp. kosher salt
1 1/4 lb. ground chicken or turkey
2 Tbs. stone-ground cornmeal
1 19 oz. can cannellini beans or other white beans, rinsed and drained
Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken/turkey to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan; simmer 5 minutes or until mixture thickens, stirring frequently.