Chunky Chicken Chili (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1 stick butter, divided |
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces |
1/4 cup all-purpose flour |
1 large onion, chopped |
1/4 cup red pepper, diced |
1/4 cup green pepper, diced |
2 cups chicken stock |
1 cup heavy cream |
2 tablespoons chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon cayenne pepper |
1 tablespoon cracked black pepper |
1 tablespoon kosher salt |
2 (14.5-ounce) cans cannellini beans, drained |
2 (4-ounce) cans mild green chiles |
1/2 cup sour cream |
1 1/2 cups grated cheddar, for garnish |
3 tablespoons chopped parsley leaves, for garnish |
Directions:
1. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
2. Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.
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