Chicken Chili Blanco
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Soak white navy beans overnight in 6 cups (1.5 L) of water. Cover and cook in plenty of cold water, adding more as necessary. Simmer 2-3 hours until tender. Drain and set aside. Alternatively you can use 2 cups (500 mL) of cooked white navy beans. Drain and rinse in a colander to remove most of the sodium.
Soak the dried poblano peppers in boiling water. Remove peppers and cut into fine strips. Add reserved liquid and water to measure 4 cups (1 L).
Bring chicken breasts, water from step 2, two minced garlic cloves and bay leaf to a boil. Reduce heat to low, cover and simmer until the chicken is cooked through – about 20 minutes. Remove pot from heat, cover and set aside to cool. Drain stock and reserve. When chicken is cool use your hands to pull meat off the bone and set aside.
Heat olive oil in large soup pot over medium high heat. Add diced onion, the remaining minced garlic, diced parsnips (or carrots), diced yellow peppers, frozen corn and jalapeño and cook, stirring, until softened, about 5 minutes.
Add reserved beans and chicken stock, shredded chicken, cumin, oregano, thyme and cook for another 20 minutes, or until vegetables are tender. Season with salt to taste. Stir in cilantro and sour cream.
To serve, ladle into bowls and sprinkle with the thinly sliced green onions and a cilantro sprig.
This South American inspired chili consists of mostly "white" ingredients and is a nice change from the red chili con carne. It uses dried mulato pod (poblano) peppers which are related to ancho peppers. They have a smoky flavour but are not "hot." If you do not have them substitute your favourite red chili or even the usual dried chili powder. The consistency is more of a soup than a thicker red chile con carne.
|Per 300 g serving||Amount|
|Saturated Fat||2 g|
|Per 300 g serving||% Daily Value|