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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, December 26, 2011

Chunky Chicken Chili

I love this chili.  The original recipe calls for heavy cream, but plain yogurt is a good substitute.  It's spicy, and a true white chili.  You can also make this recipe with poached, shredded chicken breast, but I like the ground chicken better.  It's not very spicy, especially once it's mixed with rice.

Chunky Chicken Chili
Adapted from Big Daddy

1 stick butter, divided
2 pounds ground chicken breast or turkey
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 non fat plain greek yogurt
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

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.

Using the same Dutch oven, stir in the flour. This will make a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the yogurt. 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 end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

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