WHITE CHILI
Number Of Ingredients 1
Steps:
- 1 pound skinless, boneless chicken thighs, cut into 1" pieces Kosher salt, freshly ground pepper ΒΌ 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.
- Comment - add thickener - corn starch or flour
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