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CHICKEN - Roasted Chicken White Chili
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Roasted Chicken White Chili Recipe courtesy of Damaris Phillips Ingredients | |
1 pound | boneless, skinless chicken thighs |
1/4 cup | vegetable oil, plus more for drizzling |
Kosher salt | |
freshly ground white pepper | |
3 | celery stalks, cut into medium dice (about 1 cup) |
1 medium | onion, cut into medium dice (about 2 cups) |
1 | yellow bell pepper, cut into medium dice (about 1 cup) |
1/4 cup | all-purpose flour |
4 cups (1 quart) | chicken stock, warmed |
Two 15-ounce cans | Great Northern beans |
Two 4-ounce cans | chopped green chiles |
2 teaspoons | garlic powder |
2 teaspoons | ground cumin |
1 teaspoon | minced fresh rosemary |
2 | green tomatoes, cut into large dice (about 2 cups) |
1/2 to 1 teaspoon | cayenne, depending on how much spice you like |
Sour cream, for garnish |
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Directions
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.
Recipe courtesy of Damaris Phillips
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