DerHusker
Babbling Farker
Saw a chance for a Throwdown cook so I made my White Bean Chicken Breast Chili Again.
This is to be my favorite nice and healthy chili and is so delicious.
Here are most of the ingredients:
Recipe:
3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)
2 tbsp. EVO
1 large yellow onion
1 Anaheim chiles, seeded & diced
1 Poblano chile, seeded & diced
1 Bell pepper, seeded & diced
2 tbsp. minced garlic
¼ cup all-purpose flour
2 tbsp. chili power
1 tbsp. chipotle chili power
1 tbsp. cumin power
1 tsp. salt
1 tsp. Mexican oregano
1 tsp. white pepper
1 tsp. black pepper
½ bunch fresh cilantro (minced)
3 (15.5 oz.) cans white beans (Drained & rinsed)
1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)
2 (15.5 oz.) can corn (Drained & rinsed)
3 (15.5 oz.) cans chicken stock
For the sauce: (all these were roasted (except the cilantro) before going into the blender)
15 small to medium tomatillos
2 Anaheim chiles, seeded & diced
1 Poblano chile, seeded & diced
2 Jalapeno chile, seeded & diced
½ yellow onion (quartered)
6 cloves garlic
½ bunch fresh cilantro
I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some BP Desert Gold rub.
I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.
I started out grilling the chicken breast on the Redhead indirect.
Once the veggies had started to soften, I added the seasoning
and stirred it in. (The smell was incredible)
Next, I added the flour to the seasoned veggies.
And now some chicken stock to create a roux type sauce and let this simmer a while.
Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.
At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)
Started roasting the chiles, onion and tomatillos for the sauce.
I took the grilled chicken and gave it a good chopping.
Everything is ready so took the roasted items inside.
I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.
Now I added the chopped-up chicken, stirred and let it simmer.
Inside I skinned and seeded the chiles and added everything to the blender.
Stirred the chili and added the sauce to it.
I stirred this in and brought it inside and added the minced cilantro.
Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.
This was so delicious and the heat profile was just right.
Thanks for looking.
This is to be my favorite nice and healthy chili and is so delicious.
Here are most of the ingredients:
Recipe:
3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)
2 tbsp. EVO
1 large yellow onion
1 Anaheim chiles, seeded & diced
1 Poblano chile, seeded & diced
1 Bell pepper, seeded & diced
2 tbsp. minced garlic
¼ cup all-purpose flour
2 tbsp. chili power
1 tbsp. chipotle chili power
1 tbsp. cumin power
1 tsp. salt
1 tsp. Mexican oregano
1 tsp. white pepper
1 tsp. black pepper
½ bunch fresh cilantro (minced)
3 (15.5 oz.) cans white beans (Drained & rinsed)
1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)
2 (15.5 oz.) can corn (Drained & rinsed)
3 (15.5 oz.) cans chicken stock
For the sauce: (all these were roasted (except the cilantro) before going into the blender)
15 small to medium tomatillos
2 Anaheim chiles, seeded & diced
1 Poblano chile, seeded & diced
2 Jalapeno chile, seeded & diced
½ yellow onion (quartered)
6 cloves garlic
½ bunch fresh cilantro
I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some BP Desert Gold rub.
I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.
I started out grilling the chicken breast on the Redhead indirect.
Once the veggies had started to soften, I added the seasoning
and stirred it in. (The smell was incredible)
Next, I added the flour to the seasoned veggies.
And now some chicken stock to create a roux type sauce and let this simmer a while.
Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.
At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)
Started roasting the chiles, onion and tomatillos for the sauce.
I took the grilled chicken and gave it a good chopping.
Everything is ready so took the roasted items inside.
I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.
Now I added the chopped-up chicken, stirred and let it simmer.
Inside I skinned and seeded the chiles and added everything to the blender.
Stirred the chili and added the sauce to it.
I stirred this in and brought it inside and added the minced cilantro.
Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.
This was so delicious and the heat profile was just right.
Thanks for looking.
