Friday, March 13, 2009

Sharsh's White Bean Chicken Chili

IN THE NEWS: Police seize 1,200 pounds of pot in spinach cans. Read more HERE.

I made this chili the other night. Not only is it good, but it's pretty too--all white and yellow and green. Like a big old pot of salsa verde, which is something I happened to have drizzled on top (for that extra kick) after it was done. :)

This recipe is from my new favorite show: Ultimate Recipe Showdown on the Food Network. Check it out.

Sharsh's White Bean Chicken Chili

8 to 9 poblano peppers, roasted, peeled and chopped (I used 3 lg green Anaheim peppers)
3 medium onions (I used one HUGE onion)
1 yellow bell pepper
3 tablespoons olive oil
2 cloves garlic, pressed
1 teaspoon chili powder
1 teaspoon ancho chili powder (skipped since I didn't have)
5 boneless, skinless chicken breasts, diced
12 to 15 tomatillos, washed, paper-like skins removed ( I used a giant can of them and them pureed them in a blender)
1 quart chicken broth
Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat)
Salt and freshly ground black pepper
2 (15-ounce) cans white beans rinsed, drained
1/2 cup chopped cilantro leaves, plus more for garnish
Lime slices, for garnish

Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.

Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.

Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire).

Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.



Chicki said...

Sounds good! BTW, did you see Oprah on Wednesday when she had all the chefs on? They had some interesting recipes. If you didn't, they're all on

Stephanie said...

Ooooh, another recipe. I just love all your recipes!!!

Kristen Painter said...

Oh, YUM!!!

Kate Karyus Quinn said...

Ooooh, sounds yummy. I like that you noted your substitutions (especially using canned tomatillos, that helps a lot!) I'll have to put this on my next grocery shopping list!

Diane Craver said...

Thanks for the recipe! Have a nice weekend, Jennifer!

Debora Dennis said...

This sounds like a winner - think I'll try it :)