White Chicken Chile
I started this week’s recipe by first having a look in my cupboard to see what I could use. I had this bag of white beans for a long time and really wanted to find something good to do...
I started this week’s recipe by first having a look in my cupboard to see what I could use. I had this bag of white beans for a long time and really wanted to find something good to do with it. Every time I look at those I just think about the old fashion brown sugar beans that my grand-mother used to make and this was not really appealing. I’m kind of tired of those beans. Oh yes, it’s pretty good when in spring you go to the sugar shack for an old fashioned meal, but obviously not my first choice. Thanks to the internet, I found an alternative idea to cook my beans. White Chicken Chile was the recipe I found a few days ago on the internet. I modified the original recipe since I’m cooking for kids and two of them are toddler who would not appreciate a really spicy meal. I don’t know if we can still call this recipe a “chile”, but it’s still hot, just not too much. I think my changes gave a little twist to the recipe and it’s probably more accessible to family and you probably already have all these ingredients at home.
In this recipe you’re going to need chicken and chicken broth. I cooked the chicken in the oven and then used the broth from it. The directions here assume that you’ll buy boneless chicken breast, but you could do it like me, cooking an entire chicken and then use what you need for the recipe. As for the beans, mine were dry white beans that I just put in water all night then cooked in water in the morning, well cooked but not too much since I had to cook them again in the recipe. The way I did it was a long process. Not the kind of process I would like usually, but my mom was home this week, so cooking with somebody to talk to and enjoy the recipe made things easier and more interesting.
- 1 tablespoon olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 1/4 cups chicken broth
- 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
- 2 cups broccoli
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper, or to taste
- 1/4 cup chopped fresh cilantro, or to taste
- salt to taste
|Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.|
|Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, broccoli, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.|
|Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.I served it on top of jasmine rice. It was really good, maybe a little too hot for my taste. I think next time I’ll do it without cumin or cayenne pepper. Would probably be very good. Again, the whole pan disappears before the end of the night and I didn’t have any left over. This is a measure of a good recipe. When there’s some left over, it’s probably because it was not that good. So if I follow my logic again this week, this dish was a success. And it was nice to eat those white beans differently from the old fashion way that I always ate them.
In my research of recipes this week I found another white bean recipe that tempted me. A white bean tuna salad, so don’t be surprised if I come back in few weeks with another white bean recipe... feel like this one is a must try, too!