Everyone knows that Spicy Chicken Chili is completely awesome.
Yield:4 servings 1x
4 Tbsp butter
1–1/2 to 2 pounds boneless skinless chicken breast, cut into bite-size chunks,
1/4 cup flour
1/2 onion, diced
1/2 bell pepper, diced
2 cups chicken stock
1 cup heavy cream
2 Tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
15 grinds black pepper (1/2 Tbsp)
1/2 Tbsp salt
2 cans cannellini beans, drained
1 7 oz can green chiles
sour cream to garnish
shredded cheese to garnish
After you’ve cut up your chicken, don’t forget to season it a bit with salt, pepper, and chili powder. Sprinkle it in and give it a toss.
In a large pot, melt your butter over medium high heat.
Add chicken and cook until browned on all sides and just cooked through. Remove the chicken to a plate to hang out while you get on with it.
Sprinkle in the flour and stir it with the melted butter to make a roux, or thick paste. Sometimes the chicken gives off a lot of liquid when cooking, so you may need to add a bit more flour. If you don’t make it pasty, the sauce won’t thicken later. Cook for about one minute or it starts to smell nutty.
Stir in the onion and pepper. Let it cook for a few minutes to soften.
Add in about half of your chicken stock slowly, scraping up any bits that have stuck to the pan. Stir out any lumps before adding in the next batch of stock.
Stir in the heavy cream. Allow the mixture to come back to a boil, then simmer for about five minutes to thicken.
Add your spices and seasonings and make sure they’re incorporated. Don’t leave any clumps of cumin behind.
Next, stir in the beans and green chiles.
Add your chicken back in, give everything a good mix, and allow to simmer for about 10 minutes before serving.
I like to crush some chips into the bottom of the bowl, then spoon over the chili, and top it with some sour cream and cheese. Make it awesome.
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