Roasted Chicken White Chili
Roasted Chicken White Chili requires about 1 hour from start to finish. For $1.74 per serving, you get a main course that serves 8. One portion of this dish contains roughly 24g of protein, 14g of fat, and a total of 355 calories. Head to the store and pick up chicken stock, flour, cayenne, and a few other things to make it today. The Super Bowl will be even more special with this recipe. This recipe is typical of American cuisine. 950 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. 9th Annual Chili Contest: Entry #4 – Cajun White Chicken Chili, 9th Annual Chili Contest: Entry #6 – White Chicken Chili, and Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free} are very similar to this recipe.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
2 15-ounce cans Great Northern beans
2 4-ounce cans chopped green chiles
1/2 to 1 teaspoon cayenne, depending on how much spice you like
3 celery stalks, cut into medium dice (about 1 cup)
4 cups (1 quart) chicken stock, warmed
1/4 cup all-purpose flour
1 teaspoon minced fresh rosemary
2 teaspoons garlic powder
2 green tomatoes, cut into large dice (about 2 cups)
2 teaspoons ground cumin
Kosher salt and freshly ground white pepper
1 medium onion, cut into medium dice (about 2 cups)
1 pound boneless, skinless chicken thighs
Sour cream, for garnish
1/4 cup vegetable oil, plus more for drizzling
1 yellow bell pepper, cut into medium dice (about 1 cup)
Equipment:
oven
kitchen thermometer
baking sheet
dutch oven
whisk
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
4. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes.
5. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes.
6. Whisk in the warm chicken stock, stirring until combined.
7. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
8. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through.
9. Serve garnished with sour cream.
Nutrition Information:
covered percent of daily need
