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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 20 |
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A few weeks ago I had to cook for the poker players at the VFW. I was going to make White Chicken Chili, and, it needed to feed 20...well, turns out I added a few ingredients not in the recipe (I know you are shocked), and it wasn't white anymore! Read more ! LOL But, the guys devoured every last drop, and have requested it again. Now, I started the night before, and I wanted to roast the chicken. No reason you couldn't poach it in the same seasonings, I just prefer the roasted. (not included in prep or cook time) This is probably double what I will make next time. I never measure, it's all a guesstimate. Ingredients:
for chicken |
3-4 lbs bone in, skin on, chicken thighs |
evoo |
margarine |
a few shakes of each, stirred together: garlic pepper, cumin, seasoned salt, dried cilantro, taco seasoning and a pinch of chili powder |
small white onion, sliced into rings |
for chili |
1 carton chicken stock (will not use all) |
4 t chili powder |
4 t cumin |
6 t chopped garlic |
1 large onion, chopped |
2 cans green chiles, drained |
2 cans great northern beans |
1 can navy beans |
1 can black beans |
1 can rotel tomatoes |
1 c salsa |
1 jalepeno, cored, seeded and chopped fine (optional) |
1 red pepper, seeded and chopped |
deboned and deskinned chicken |
2 t sour cream |
4 t mexican flavor shredded cheese |
serve with tortilla or corn chips, shredded cheese, sourcream, black olives, jalepeno slices, hot sauce |
Directions:
1. CHICKEN
2. Drizzle both sides of chicken lightly with EVOO
3. Season both sides of chicken with the mixture made
4. Place skin side down in baking or roasting pan
5. Dot with pads of margarine and lay onion rings across
6. Barely cover bottom of pan with water
7. Cover with lid, or tightly with aluminum foil
8. Bake at 375 for one hour, or until juices run clear
9. Allow to cool, save stock to use in chili instead of carton of stock if desired
10. Debone and deskin chicken, discard onion rings (or chop and add to chili)
11. CHILI
12. Combine all ingredients from chili powder to chicken in large stove top pot
13. Bring to a boil and simmer covered for about 3 hours
14. Remove lid, and simmer uncovered to reduce and thicken
15. Add stock from cooked chicken or carton as needed for consistency throughout cooking process
16. Stir in sour cream and cheese until melted and mix through
17. Serve with garnishes
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