|Recipe : Entry # 5790|
|Albino Chicken Chili|
|Tallapoosa River EC|
|1 large yellow onion
3 cans great northern beans (16 oz cans)
1 stick unsalted butter
3/4 cup half and half
1/4 cup flour
1 carton chicken broth (32 ounce)
1 can diced green chilies (2 oz can)
(or 3 medium diced jalapeños, seeded)
2 pounds chicken breasts, boneless and skinless
1 tsp Tabasco sauce
1 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
|1 Boil the chicken breasts (with salt, pepper, and any other seasoning you like), so they are easy to cut up and will stay in small chunks and not fall apart or become stringy. After it boils for 30 minutes or until done, set aside to cool so you can cut them into bite size pieces for the chili.
2 Dice up the onion. Melt 2 tablespoons of the butter in a skillet over medium heat. Place all of the onion into the skillet and cook them until soft.
3 In another larger pot (large enough for the remaining ingredients), melt the remaining butter over low-medium heat. After the butter is melted, slowly add the 1/4 cup of flour. Be ready to whisk immediately, continue to whisk for 1-2 minutes. This will make a nice roux for the chili. Now add the cooked onion and the chicken broth, continue to stir to blend ingredients. Next add the half and half and bring the ingredients to a boil, after it starts to boil turn down the heat and simmer for 5 minutes. Be very careful not to burn it.
4 After the 5 minute simmer, add the cumin, chili powder, salt, pepper, and Tabasco. Stir well to avoid spices from clumping up. Now you can add the beans (drained), diced chilies or jalapeños, and the cut up chicken breasts. After stirring well, add 1 and 1/2 cups of grated pepper jack cheese and stir well.
5 Cook it on low for 20 minutes and it will be ready to eat, you can also add it to a crock pot (on low) if you are preparing ahead of time and eat whenever