Monday, January 25, 2016

Poblano White Chicken Chili

Posted by Erin Wilburn / 3 comments » / chicken, soups/stews/chili

Meal planning. Does anyone really actually enjoy it? Being one of the most indecisive people ever, I know I don’t enjoy it. My 3 year old son while slowly getting better, is still very picky. He loves to tell us “I don’t like that” to every dish before he’s even tried it. My husband has a long-ish list of things he doesn’t like as well, and doesn’t like eating leftovers either. I always try to cook dishes that are fresh, not a “can of cream of this, tub of that”. And I try to utilize ingredients I already have on hand. Because we have a deep freezer, I like to buy organic meat when it’s on sale, and then figure out what to do with it later. Incorporating all those variables can make meal planning difficult!

I noticed a package of chicken thighs when taking inventory of the deep freeze, and remembered Nathan mentioning white chicken chili the last time I pressed him for suggestions to the meal plan. With that in mind I did a quick search and landed on this recipe. It came together simple enough and simmered on the stove one quiet day between Christmas and New Years. I served this alongside my favorite cornbread recipe, which sadly I’ve never posted to the blog. Nathan enjoyed this, and I think I might even got him to eat leftovers. Once at least.

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Poblano White Chicken Chili

Yield: 6 servings

Ingredients:

1 pound skinless, boneless chicken thighs, cut into 1” pieces
Kosher salt, freshly ground pepper
¼ cup olive oil
1 large onion, chopped
1 poblano chile, seeds removed, chopped
2 garlic cloves, finely chopped
1 tablespoon chopped fresh oregano
2 teaspoons ground cumin
4 cups chicken broth
2 15-oz. cans cannellini (white kidney) beans
1 bay leaf
2 tablespoons fresh lime juice
Sour cream, cilantro, and lime wedges (for serving)

Directions:

Season chicken all over with salt and pepper. Heat oil in a Dutch oven or small stockpot over medium-high heat. Working in batches as needed, add chicken and cook, turning occasionally, until browned all over, 10–15 minutes. Transfer to a plate and set aside.

Add onion and poblano chile and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken broth, beans and their liquid, bay leaf, and chicken and bring to a simmer.

Season with salt and pepper and cook, partially covered, stirring occasionally, until meat is cooked through and tender and liquid is slightly thickened, 30–35 minutes. Season with lime juice and more salt and pepper. Serve with sour cream, cilantro, and lime wedges.

Bon Appétit