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Last night I was in the mood for something spicy, so I cooked up a batch of my favorite white chicken chili. I fell in love with this dish the first time I tried it at The Cheesecake Factory. What I love more is how easy it is to make this chili at home — plus I think it tastes even better the next day.
This hearty chili combines chicken, white beans, roasted green chilis and a touch of cream to create a wonderfully spicy dish. To easily roast your peppers, place them in a toaster oven on high for about 8 minutes on each side or until the skin begins to bubble. Remove and once cool enough to handle, you can peel the skin off and remove the seeds. Serve this chili with some steamed rice and fresh salsa.
New Secret Recipe
1/2 cup Canola Oil
4 cups Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish
Heat canola oil in large sauté or braising pan.
Combine chicken and spices in mixing bowl.
Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.
Heat additional oil and butter in pan. Sauté onions until translucent.
Add the garlic and cook for 30 seconds.
Add the poblanos and green chilis.
Add the flour, stir to incorporate, and cook for 2 minutes.
Add the chicken stock a little at a time, and slowly whip out the lumps.
Add the salsa verde, chili garlic paste, and chipotle tabasco.
Allow to come back to a simmer and add the chicken back into the pan.
Simmer for 5 minutes and add the cream and white beans stir to incorporate.
Serve and garnish with rice and with pico de gallo and green onions.
Makes 4 Servings
Source: Fox TV 35 – Orlando, FL
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