Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.


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Saturday, December 1, 2012


Leaha's spicy white chicken chili

1 whole 3-4 pound chicken
1 tablespoon canola oil
1 whole garlic bulb (top cut off)
1 fresh rosemary sprig (or dried chopped rosemary)
1 large sweet onion (chopped)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
2 jalapenos (chopped with seeds)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cinnamon
1/4 teaspoon dried ground red hot peppers
(a great mixture from my moms garden in Illinois)
1 can cannellini beans (drained and rinsed)
1 can black beans or another can of cannellini beans
1 cup chicken broth (divided)
Cilantro for garnish
Preheat the oven to 400. Heat up a dutch oven or deep pan with a tablespoon canola oil. Season the chicken with salt and pepper on each side. Place the chicken breast side down and brown it for 4 minutes. Once it is brown turn off the heat leave the chicken in the pan or dutch oven. Flip the chicken back over. Place the garlic bulb inside the cavity along with the rosemary sprigs. If you are using dried chopped rosemary just rub it all over the chicken. Then add 1/2 cup chicken broth. Bake the chicken for 1 hour.
Meanwhile, get a bowl and chop all your veggies. The onion, bell peppers and jalapenos. Add your herbs and spices to the veggies and mix well. Set the bowl of veggies aside while the chicken is cooking.
When the chicken is done the internal temp will reach 165. Test the chickens dark meat for the internal temp. The dark meat takes the longest to cook. Also the juices will run clear and chicken will fall apart. Remove the chicken from the pan and place the chicken on a cutting board to rest and cool while you prepare the chili.
The chicken will have left a wonderful juice at the bottom of the dutch oven or pan. Bring the juices to a small simmer on the stove. Add the remaining 1/2 cup chicken broth and two tablespoons of flour. Whisk until the mixture is thick. Then add all your veggies, if when you add your veggies the mixture seems too thick add a little more chicken broth. Let the veggies simmer for 10 minutes.
While the veggies are simmering prepare the chicken for the chili. Separate the white meat and dark meat from the chicken. Shred the chicken up and put it in a bowl. Then add it to the veggie mixture. Then add your beans and stir. let it simmer for a few minutes to warm up the beans. Top with cilantro serve and enjoy!


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