Yes folks, this is a post on white chili...Now I know there are about as many white chili variations as there are food blogs but I couldn't resist sharing our family's version with y'all. It's easy, it's quick, and it's quite pleasant on the tastebuds :) Not to mention easy on the pocketbook. It's a nice filling meal when you don't have a lot of time to spend in the kitchen. (Meaning it is a great dinner for Jill to prepare while she frantically attempts to finish wrapping all the Christmas presents and clean house).
Now you can use just about any part of the chicken...just so long as it is about 1lb's worth and it still has the skin. Start warming up a large kettle on high, then reduce heat to medium/high. Place your chicken skin side down and give it a good searing (at least 3 minutes or more on each side). You want the skin to brown and you want plenty of drippings left over in the pot.
While the chicken is cooking, dice up 1/2 a cup onion and one jalapeno.
When the chicken is seared, remove from the pan and set aside to cool. Add the onion and jalapeno in the pan and lower heat. Saute the onion and jalapeno until they are cooked well.
Meanwhile, once the chicken is cooled, remove the skin and discard. Place chicken in the pan and add 3 cups chicken broth. Now I LOVE Pacific brand organic broths. Love. Not like.....Love. Good stuff.
Then stir in 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, 1 tablespoon minced garlic, and 1/2 teaspoon oregano. Then add 2 4oz cans green chilies and the chicken.
Bring broth to a boil, lower heat to a simmer, cover and cook for an hour or more. Once covered, you don't have to babysit it. Just cover then walk away. Get your things done...wrap the rest of your Christmas presents you have been procrastinating on. Throw in your favorite holiday movie like The Muppet Christmas Carol. You know...those sort of things.
Once your chicken has been simmering for an hour or two, remove the chicken and let cool. Once the temperature has lowered to a point where you can handle it, shred the chicken into chunks then add back into the chili. Whisk in 1 tablespoon arrowroot starch. Drain and rinse two cans of Great White Northern beans and one can garbanzo beans then stir them into the pot. Let simmer for another 15 minutes to thicken the broth then serve :)
1lb chicken with skin and bone
1 diced jalapeno
1/2 cup diced onion
3 cups chicken broth
1 1/2 teaspoon cumin
1 teaspoon chili powder
1 tablespoon minced garlic
2 4oz cans green chilies
1/2 teaspoon oregano
1 tablespoon arrowroot starch
2 cans drained and rinsed great white northern beans
1 can drained rinsed garbanzo beans
S&P to taste
Warm a large kettle on high, then reduce heat to medium/high. Place chicken skin side down and give and sear at least 3 minutes or more on each side. Once chicken is browned well on each side, remove and allow to cool. Meanwhile, saute jalapenos and onion on medium heat until tender. Pour in chicken broth then stir in cumin, chili powder, minced garlic, green chiles, and oregano. Remove skin from chicken then add into the pot. Bring to a boil, then lower heat to a simmer, cover and cook for at least 1 1/2 hours. Remove chicken, shred and de-bone, then whisk in arrowroot starch. Add chicken back to pot along with the rinsed and drained beans. Simmer an additional 15 minutes to allow sauce to thicken.