I’ve never made or eaten any white chicken chili before so please be gentle. It’s my first time. I’m going to a SoCal cooking club meet this weekend and it’s a Tailgating theme! I figured let’s make some hot spicy yummy chili! Except I wanted it to be different. I didn’t want to make the usual red chili with red beans and beef. I remember coming across a recipe exactly what I wanted and it was from the Pioneer Woman blog. Oh how I love the Pioneer Woman. She is so coo-coo for coco puffs, but it’s what makes us bosom buddies….except she doesn’t know that I exist.
So anyway, her recipe was for a white bean chili with chicken. I studied the recipe to make sure it’s adaptable. It’s a stove-top recipe that will take approximately 3-hours give or take to make in a big pot on the stove. But ahhh, I have my trusty Super Peggy to the rescue. She’s going to help me cut down the time by half!
So the cast of characters are as follows.
Shredded chicken, dark and white meat. White Northern beans, jalapeños, green chilies, onions, garlic, cornmeal and chicken stock. For supporting characters, the garnishes consist of cilantro, sour cream, and Mexican shredded cheese. And for some added flavor, we’ve got cayenne pepper, cumin, salt and pepper.
Let’s get to it!
I purchased a package of already butchered whole chicken. I pre-cooked it in the pressure cooker the night before for about 10-minutes. Then I discarded the skin and bones and shredded the meat. I then seasoned it with salt and cayenne pepper and refrigerated it.
If you wish, you can also pre-soak the beans the night before if you like the beans to be very soft and mushy.
Once you’re ready to make the chili and use the other ingredients, chop up the jalapeños, green chilies, onions, garlic and put them all into the main cooking pot of the pressure cooker with some olive oil and 2 tablespoons of butter. Press the Start button on the pressure cooker to just heat it up for some browning/sautéing. You don’t need to do this for long, about 5-minutes. Just until the butter melts and all the ingredients are mixed together. Then turn off the pressure cooker so it stops sauteing.
Throw in the whole bag of white beans. Give it another mix. Then pour 4-5 cans of chicken stock in with everything. You can add water later after cooking if it is too thick.
Now it’s time for the pressure! Can you handle the pressure? Close and lock the lid. Set all the valves to airtight. Program it for 60-minutes of pressure cooking. Now you can go take a shower, or watch an episode of HOUSE.
I recommend allowing the cooking process to drop down in pressure after its done on its own. Don’t release the pressure manually.
Once all the pressure has dropped the cooker will go to Keep Warm automatically. This is when you can unlock and open the lid. Stir mixture thoroughly. Let it sit and cool for about 10 minutes. This is the time to add the salt, cumin, cayenne pepper for more punch and flavor. Add water too if the mixture is too thick. And of course, add in the shredded chicken and give it a good mix. Press the Start button again to start up the heat to simmer everything together some more, but without pressure cooking it.
To thicken the chili and give it a creamy texture. Mix half a cup of milk with 1-tbsp of corn meal. Then pour into the chili and mixture again. Remember, that the milk and water may start to dilute flavors so make sure to taste and add accordingly. Simmer for another about 5-10 minutes. That’s about it!!! The End!
Serve with a dollup of sour cream, sprinkled with chopped cilantro and shredded cheese. And perhaps some tortilla chips on the side. Enjoy!
INGREDIENTS & MEASUREMENTS:
1 whole Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Onion, Sliced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
2 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal