White Chicken Chili
Most chili recipes rely on tomatoes for body, but this "white" version gets its weight from the starch of crushed white beans and the rendered fat from chicken skins. By poaching bone-in thighs directly in the broth and then mashing a portion of the beans, you create a thick, creamy suspension without adding dairy or a flour roux.
Ingredients
Ingredients (~6 servings)
- 6 bone-in ~2.5 - 3 lbs, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 medium onions ~3 cups, finely chopped
- 3 yellow bell peppers diced
- 6 cloves garlic thinly sliced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper or red pepper flakes
- 7 cups chicken stock
- 3 cans cannellini or butter beans 15 oz each, drained and rinsed
- 2 cups frozen sweetcorn
- Juice of 2 limes
- Salt and black pepper to taste
Instructions
- Season chicken thighs with salt and sear skin-side down in olive oil until golden, about 10-12 minutes per side.
- Remove chicken and sauté onions, peppers, and garlic with spices in rendered fat for 15 minutes.
- Return chicken to pot, add stock, and simmer for 25 minutes.
- Remove chicken, shred meat, and discard bones.
- Mash one-third of beans to thicken broth.
- Add corn, shredded chicken, and lime juice.
- Cook 5 more minutes and season to taste.
Notes
Serve hot with additional lime wedges if desired.
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