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White Chicken Chili Recipe - America's Test Kitchen
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.
White Chicken Chili
Serves 6 to 8
We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.
We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.
We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
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