The leftover roast chicken from 2 days ago had to be eaten and it's still frigid outside, at least for the south, so I decided on a white chili. I'm not completely sure what constitutes a white chili, but my thought is it in one that is not tomato based. This one has a tomatillo base and turned out pretty nice!
Pick all of the meat off of the leftover chicken carcass (boil the bones for stock for later) 3 tomatillos chopped into 1/4 inch pieces-ish 1/2 onion chopped 2 carrots chopped 1 large or 2 small stalks celery chopped 2 stalks fennel chopped 3 cloves garlic smashed and chopped diced jalapeno to taste. I used 1/2 a large pepper with lots of wrinkles and veining. 1/2 c (give or take) beer 2 c chicken stock 2 tsp coriander 2 tsp cumin 1 tsp oregano 2 tsp cocoa powder 1/2 tsp chipotle chili powder olive oil 3/4 frozen corn 1 can pinto beans rinsed sour cream 1/2 mango chopped Sriracha fresh cilantro Heat dutch oven on stove. Add olive oil and onion, carrot, celery, and fennel. Saute until the vegetables are translucent. Add garlic and jalapeno. When you smell the garlic you're ready for the tomatillos. Cook until the tomatillos are soft and marrying into the sauce. Add meat. Deglaze everything with beer scraping the bottom of the pan. Add chicken stock, corn and beans. Once everything is incorporated add spices and cocoa. Turn heat down and simmer until ready to serve. In a small bowl mix sour cream, mango, sriracha to taste and chopped cilantro. When ready to eat ladle the chili into bowls and top with mango cream. Serve with corn bread!
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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