America's Test Kitchen White Chicken Chili

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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