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#Post#: 5568--------------------------------------------------
White chicken chili with adobo
By: Queenie Date: August 23, 2021, 10:55 am
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Tweaks follow at the end.
Ingredients:
[list]
[li]boneless skinless chicken thighs, one large-ish package[/li]
[li]one large onion[/li]
[li]crapton of garlic, maybe two good cloves, maybe more, as
desired[/li]
[li]at least one each of red, green, yellow bell pepper or other
sweet bell peppers of your choice[/li]
[li]half a bag of baby cut carrots or equivalent amount of the
kind you have to peel yourself[/li]
[li]two small cans of diced tomatoes with juice or equivalent
amount of fresh or frozen[/li]
[li]chicken stock (see notes for why the amount varies
hugely)[/li]
[li]dried beans of choice (or not, if you are a low-carb-er like
me), maybe half a bag[/li]
[li]one can chipotles in adobo. DO NOT SKIP THIS[/li]
[li] a couple tablespoons each of ground cumin and
coriander[/li]
[li] dried thyme, maybe two teaspoons[/li]
[li]cream cheese, one package[/li]
[/list]
garnishes, which you should not skip: shred ched, crushed
tortilla chips, fresh cilantro (or parsley if you are an evil
cilantro-hating weenie), lime wedge, maybe a little pico if you
have any lying around
Instructions:
--soak beans, if using. I hate canned beans in this chili but if
you like them, skip this step
--dice onions, garlic, peppers, carrots
--sweat down the onions, carrots and peppers. Add the garlic
and sweat it a little more.
--Toast the spices. You can either do this by pushing the
sweated-down veggies to the side in the giant pot you are using,
or in a dry skillet on another burner, in which case (duh) add
them to the veggies.
--Add all of the adobo and as much diced chipotle as you desire.
Mr. Q would be fine with one tiny diced chipotle. Oldest prefers
the entire can. You want to go a little hotter than you think
is best because we are going to cut the heat later with the
cream cheese. Sometimes I even add more chipotle-flavored adobo
which you can buy at Wegman's.
--Add the tomatoes, chicken thighs, beans (if using) and chicken
stock. Adjust seasoning.
--Cook on low for at least several hours
--When chili is done (beans, if using, are soft, chicken is
meltingly tender and flavors have melded) temper the cream
cheese: Put maybe four to six ounces of cream cheese in a large
glass measuring cup. I use the whipped kind because I am
[s]lazy[/s] efficient, but any plain cream cheese at room
temperature will do. A little at a time, add a few tablespoons
of cooking liquid and stir to incorporate. Eventually you will
have what amounts to a soupy sauce, which you can then add back
into the chili for a nice, lump-free creaminess.
--garnish each bowl with, in order: shred ched, then crushed
tortilla chips, then a fresh squeeze of lime, then chiffonade of
cilantro
NOTES:
--If you are making the low carb version without beans you won't
need very much chicken stock, less than a cup. If using beans
you will want to use at least twice the volume of chicken stock
per volume of soaked beans.
--This recipe needs way more cumin and coriander than seems
reasonable. Trust me. When in doubt, add more.
--If you do this in the crockpot, slightly reduce the volume of
chicken stock. Cook all day while you are at work.
--This recipe freezes very well even with the cream cheese
incorporated
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