OK, so we are ALL gearing up here at Sizzleworks for the big game. I want to share with you a fabulous recipe for white chicken chili. It’s even more flavorful if made the day before, plus you can cook it either in the oven or the slow cooker. And, in the unlikely event that you have any leftover, it freezes beautifully. Now — GO HAWKS!
white chicken chili12 ounces dried small white beans 2 quarts water 2 cloves garlic, chopped 1 yellow or white onion, chopped 1 or 2 jalapenos, finely diced 1 Anaheim chili, finely diced 1 red bell pepper, finely diced 7-ounce cans chopped green chilies 1-1/2 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon coriander seed 1/8 teaspoon dried red pepper flakes 3 tablespoons olive oil 1 pound boneless, skinless chicken thighs 1 tablespoon salt freshly ground black pepper 2 tablespoons freshly chopped cilantro
Sort beans, and place in large pot. Cover with water 2 inches above the level of the beans. Cover and let set over night. Drain and rinse beans, drain again well.
Preheat oven to 350°F. In casserole, place beans, cover with water. Add the garlic, onion, chilies, bell pepper, oregano, coriander, red pepper flakes and oil. Cover dish with foil. Bake 2 hours, checking to be sure that beans do not dry out.
Add chicken thighs, salt and pepper to beans, taking care to see that the chicken thighs are completely covered with liquid. Replace foil; bake 1-1/2 hours longer. Beans will be soft to bite when done. Correct seasonings, and stir in cilantro. Serve hot, with toasted bread to soak up the juice at the bottom of the bowl!
Serves 6-8, large servings!