Dutch Oven Red White Chicken Chili Food

DUTCH OVEN WHITE CHICKEN CHILI

Steps:

• Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
• Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

DUTCH OVEN RED & WHITE CHICKEN CHILI

Steps:

• Put all ingredients in a dutch oven with lid or roaster with lid.
• Put in the oven on the middle rack.
• Oven 300*.
• Cook 3 to 4 hours. Check once or twice to see if there is enough liquid. If it is getting a little too dry, add 1 cup water at a time and stir. Taste. You might want to add a little more salt.
• Note: If you want hot chili add seeded diced jalapeno peppers, two will do.

WHITE CHICKEN CHILI

Steps:

• Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
• While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh.
• In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
• Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
• Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
• Using tongs, transfer chicken to large plate.
• Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer.
• Adjust seasonings with salt and pepper and serve.

CHICKEN CHILI- IT'S RED, NOT WHITE!

Steps:

• cook chicken- boil or bake- cool and shred or chop.
• heat oil in a dutch oven or heavy pot and saute for 5 minutes.
• add garlic, peppers and spices, saute 5 more minutes.
• add tomatoes and stock, simmer covered for 20 minutes.
• add chicken and beans, simmer uncovered for 30 minutes, add liquid to your liking or simmer until thickened to your liking.
• i serve with bread or corn bread for dipping, sour cream, cheese and fritos are good too.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI

Steps:

• Season chicken liberally with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat until just smoking.
• Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
• While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
• In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
• Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
• Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
• Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
• Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
• Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
• Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
• Using tongs, transfer chicken to large plate.
• Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
• Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
• Adjust seasonings with salt and pepper to serve.