Not your traditional chili. The chicken and white beans are wonderful in this fall favorite.
I love any recipe with white beans listed in the ingredients. Not to sound like Forrest Gump, but I like white bean hummus, white beans with cornbread, cassoulet (we made a wonderful one the year we did French country dinner theme), Italian Chopped Salad (Giadas’ recipe with white beans), and white bean bruschetta.
Ugly chicken — yes, but it holds a wonderful soup.
There’s a story behind this ugly chicken. As you all know by now, I work at Williams Sonoma part time. We use to sell this Staub chicken. I think it was originally priced at $200 (or close to it). Well, seems like they just sat there looking ugly and I started referring to it as the “ugly chicken”. Just look at her, sitting there with her eyes shut like she’s embarrassed for someone to look at her. 🙂
We have these two customers that come in the store often and they were in the store during one of our big summer sales. I was showing them the Staub chicken and said “this chicken is so ugly, she’s cute” and explained how well the chicken roaster was suppose to cook either on top of the stove or in the oven. On the underside of the lid there are these little bumps that allow condensation to build up and then the moisture drips down on whatever you are cooking to make it tender and juicy. It really works.
Well, they each bought one and by the time they were on sale at our rock bottom price, and with my discount, I paid like $30 for my ugly chicken. I have to say that the ugly chicken cooks wonderfully and I use mine on top of the stove instead of the oven because I like to look at her. We did use it in the oven for our cassoulet and then served right from the chicken. It was a nice presentation for the dish.
That is a killer bread on the plate with the soup. You just mix some mayo with freshly grated Parmesan cheese, garlic and basil, spread it on the bread and broil it until hot and bubbly.
All the ingredients chopped up and ready for the sauteing. Using that little veggie chopper, I can make my veggies as large or small as I want just by pulling the cord more times for the finer chop.
I baked my chicken in the oven instead of sauteing it in the skillet like the recipe calls for. Then I added it to the skillet with the vegetables. If you are like me, I like to bake off a bunch of chicken and freeze it just to have on hand for throwing into soups.
Chicken and White Bean Chili
1 1/2 lbs. boneless chicken breasts, cut into 1/2″ dice *
2 Tbsp. olive oil
4 cloves garlic, crushed
1/2 c. finely chopped onions
3/4 c. finely chopped bell peppers
2 whole jalapeno peppers, seeded and minced
2 tsp. ground cumin
1 Tbsp. paprika
1 tsp. crushed oregano
1/2 tsp. crushed thyme
2 tsp. salt
black pepper, to taste
2 – 14 oz. cans chicken broth *
4 cans great Northern white beans
1 can white hominy, drained and rinsed
2 Tbsp. cilantro leaves, torn
In a large kettle, saute the diced chicken breasts in the olive oil.
When they start to turn golden, add the garlic, onions, and bell peppers. Saute until the onions are clear.
Add the minced jalapenos, cumin, paprika, oregano, thyme, salt and pepper. Stir in 1 can of the chicken broth.
Lower the heat to medium-low and let the mixture simmer quietly while you prepare the beans.
Drain the bean liquid into a blender. Add 1/2 cup of the white beans, the drained hominy, and the remaining can of chicken broth. Whoosh until thoroughly pureed.
Add the pureed mixture and the rest of the beans to the pot. Simmer the chili gently for about 1/2 hour, stirring occasionally.
Right before serving, stir in the cilantro leaves.
*I baked chicken leg quarters for my chili instead of sauteing and if you have homemade chicken broth use that instead of canned.