Friday, October 12, 2012

White Chicken Chili

  • 1 pound white cannelloni, great northern or navy beans, soaked overnight and rinsed
  • 4 boneless chicken thighs and 3 boneless chicken breasts
  • 1 small white onion
  • 1 celery stalk
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 1 large bell pepper, chopped
  • 4 garlic pods, minced
  • 2 to 4 jalapeno peppers, chopped
  • 1 teaspoon dried crushed oregano
  • 1/2 teaspoon dried crushed thyme
  • 1 1/2 quarts chicken stock from cooked chicken
  • 1 pint whole milk, divided
  • 1 pint whipping cream
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cayenne
  • 1 teaspoon celery salt
  • 1 teaspoon mild chili powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 stick of butter ( 4 tablespoons)
  • 4 tablespoons of flour
  • Shredded Jack cheese for garnish

  1. Soak the beans over night, rinse well and drain.
  2. Rinse the chicken under water and remove any fat. Place in a stockpot with over 1 1/2 quarts of water along with the white onion, celery stalk and bay leaf. Add a little salt and bring to a simmer. Reduce to low and simmer until meat is fork tender. Remove chicken to colander and strain stock discarding the vegetables and bay leaf. Put stock aside. When cool to touch, shred chicken to bite size pieces, cover and put aside.
  3. In a large stockpot (or same) over medium high heat, add oil, Spanish onion, bell pepper, garlic and jalapenos. Cook stirring until onions are clear and add the oregano and thyme. Add the chicken stock, half of the milk and all of the cream. Bring to a low simmer. Add the cooked beans and all of the seasonings. When second boil begins, turn heat down to low and simmer covered for about an hour.
  4. When beans are tender, add chicken to the pot, gently stir maintaining heat on lowest setting.
  5. In a small sauce pan, stir butter and flour together over medium low heat to make a light roux. Cook for 2 minutes and gradually add a the remaining milk to the roux stirring to thicken. Gently stir the roux mixture into the chili stirring all while to mix in well and continue cooking until thicken.
  6. Serve in bowls with the cheese. We like to add a dollop of sour cream and serve with hot cornbread muffins.