From America's Test Kitchen Season 8: White Chicken Chili Supper
Chili made with chicken has become popular as a lighter, fresher alternative to the red kind. Though many recipes produce something more akin to chicken and bean soup, we thought there was potential to develop a rich stewlike chili with moist chicken, tender beans, and a complex flavor profile.
Ground chicken had a spongy texture and crumbly appearance, so we chose bone-in, skin-on breasts, later shredding the meat and discarding the skin and bones, and used the fat rendered from searing them to cook the aromatics. A single type of chile was one-dimensional; we used a combination of jalapeño, Anaheim, and poblano chiles, which have distinct characteristics that complement one another. Simply sautéing the chiles with the other aromatics left them flat-tasting and too crisp, so we covered the pot and cooked them longer to soften them and deepen their flavors. Canned cannellini beans circumvented the hassle of dried beans and tasted just as good. We tried thickening the chili with masa harina, which we had used for chili con carne, but the texture and flavor didn’t work well here. Instead, we pureed some of the chili mixture, beans, and broth, which made the chili thicker without compromising its flavor. To finish, a minced raw jalapeño stirred in before serving provided a shot of fresh chile flavor.
Serves 6 to 8
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.