SUPERBOWL FOOD: The Famous White Chicken Chili
Man alive is this stuff good. I first formulated this recipe about a year and a half ago after a trip to a new restaurant that had something similar to this on their menu. It was too creamy and spicy for my liking so I made my own version and its absolutely delicious. To die for, even!…ok, that might be a little much, but its my husbands absolute favorite dish! He can’t get enough! I usually make this dish when I’m feeding a crowd because its easy and everyone loves it! Perfect for your superbowl parties! Keep it warm while the game is on and have everyone help themselves. You don’t have to babysit this dish. Just leave it out and enjoy your company (and the football!)
Most of the time spent for making this is in the preparation of the toppings meaning, you have to chop a few veggies. Other then that, its a breeze to make! I’ll show you how!
White Chicken Chili
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1/4 cup mushrooms, finely chopped (optional)
3/4-1 lb chicken breasts, cubed
1/4 cup all-purpose flour
3 chicken boullion cubes (check your package first! You’ll want the correct number of cubes to 3 cups liquid)
2 1/2 cups water
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cinnamon
1/2 cup milk (or cream if you’re feeling spunky)
1 can black beans
1 can white beans
1 cup frozen corn
In large pot, melt butter in oil. Sauté onions and garlic until softened and translucent, about 7 minutes on medium low heat. Stir in mushrooms and chicken and stir until chicken is thoroughly cooked through (no more pink anywhere!). Just as a side note, you don’t want your pot screaming hot-you want things to cook gently so that they don’t get too brown….unless you want brown chicken chili. Either way, it’ll still be delicious!
Sprinkle flour into pot and stir to create a thick paste. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream water into pot, stirring continually. Continue stirring until sauce has boiled and thickened. Reduce heat to low. Add in spices, beans, milk and corn. At this point, the chili is done! Do not boil it once milk has been added! Gross things will start happening! Just don’t do it!
IMPORTANT: Serve with lots of toppings over RICE PILAF! Rice Pilaf is super simple to make: melt 1 tablespoon of butter in a pot. Add in 1 cup of rice. Stir to coat each grain in the butter. Add in salt, pepper, 1 bay leaf and good quality chicken stock (or a boullion cube and some water). Bring rice to boil, then reduce heat. Simmer on low until rice is soft. The rice makes such a difference!