The last time I made this chili was in New York where all the Mexican chilies are available, so I’ve had to improvise and use what was available in Bangkok. I used sweet bell pepper, goat chili, and green chili in this recipe. It was not bad!
White Chicken Chili
Prep time: 20 minutes
Cook time: 20 minutes
3 pounds boneless chicken breast with skin on
seasoning salt to taste
1 tablespoon oil, plus more if needed
2 medium green bell peppers
3 medium goat chilies
2 medium onions
2 medium green chilies, chopped fine
6 large cloves garlic, chopped fine
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon salt
2 cans white cannellini beans, rinsed and drained
3 cups low-sodium chicken broth (I used 3 cups water, 2 chicken bouillon cubes)
1 small lime quartered
1/4 cup cilantro, chopped
Sprinkle both sides of the chicken breast with seasoning salt. Be sure to get some under the skin too.
Heat the oil in a Dutch oven. Fry the chicken, skin side down 4 minutes or until golden brown. Turn, and fry on the second side 2 minutes. Remove from heat. Cool slightly then remove the skin and discard.
In the workbowl of a food processor, put half the bell peppers, goat chilies, and onions. Process until fine. Remove to a bowl and set aside. Repeat with the remaining peppers, chilies, and onions. Add to the first batch in the bowl. Set aside. Don’t wash out the bowl. Drain and rinse the cannellini beans and set aside.
Re-heat the liquid in the pot and add half the chili-onion mixture, all the garlic, cumin, coriander, and salt. Cook 10 minutes or until the mixture cooks down to one cup. Remove from heat and scrape into the food processor along with 1 cup of the cannellini beans, and 1 cup chicken broth. Process until smooth.
Scrape into the Dutch oven and add the chicken back to the pot. Add the remaining chili-onion mixture, the remaining 2 cups of chicken broth, and half the green chilies. Then cook 15-20 minutes or until the chicken breasts reach an internal temperature of 165 degrees F. Remove the chicken to a plate and set aside until cool. Add the remaining cannellini to the pot and cook 5-10 minutes or until cooked through. Taste, and add the remaining green chilies if desired. Shred the chicken breasts and add it back to the pot. Turn off the heat. Serve with limes and cilantro, no need to add additional salt.